Alfredo recommendations?

I am supposed to make it, but I am literally scared. lol I want it to come out perfect. Im going to attempt it, but does anyone have a favorite way of going about it before I do? I think I'll do the romano and parmesan combination.

Garlic or other little herbs you may like to throw in is a definate plus,the romano and parmesan is the most common mix so can't go wrong with it not being liked.Also cheaper,anyhoo just make sure you watch it consistantly to make sure it doesn't burn.Lot's and lot's of stirring is what your looking forward to.

For seasoning I was thinking......
-have the chicken cut and sit over night in pepper and garlic in the fridge
-the alfredo itself seasoned with italian seasoning, thyme, bay and nutmeg

When I go to prepare the alfredo, I was suggested to make it like a roux. (have the butter, flour base, with the cloved onion and add the milk and stir. then add a lil heavy cream, then cheeses and seasoning off heat) Thats a good suggestion, yes? no? 😢