Cook the pasta

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

Cook the chicken

• Season the chicken with salt and pepper.
• Sear the chicken in a hot pan until golden and cooked through.

Make the alfredo sauce

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

Combine

• Add the drained macaroni and the chicken to the sauce.
• Stir in half of the mozzarella until melted.

Bake

• Transfer the mixture to a baking dish and top with the remaining mozzarella.
• Bake at 180 °C until bubbling and golden on top.