Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the macaroni until al dente, then drain, reserving a little pasta water.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Season the chicken with salt and pepper and cook until golden and cooked through.
• Set the chicken aside.

Make the Alfredo sauce

• Melt the butter in the same pan and sauté the garlic until fragrant.
• Pour in the heavy cream and simmer gently.
• Whisk in the parmesan until smooth, then season with salt and pepper.

Combine and melt the cheese

• Add the drained macaroni and the chicken to the sauce and toss to coat, loosening with pasta water if needed.
• Stir in the mozzarella until melted and creamy.

Serve

• Serve hot, topped with extra parmesan and black pepper.