Boil the pasta

• Bring salted water to a boil in a stockpot.
• Cook the mafaldine until al dente, then drain, reserving a little pasta water.

Season the chicken

• Pat the chicken breasts dry and coat them with smoked paprika, cayenne pepper, bouillon, garlic powder and onion powder.

Pan-fry the chicken

• Heat a little oil in a frying pan and sear the chicken on each side until golden and cooked through.
• Transfer the chicken to a board and slice it.

Make the roux

• In the same pan, melt the butter with the minced garlic.
• Stir in the flour and cook until the roux takes on a light golden color.

Build the Alfredo sauce

• Pour in the heavy cream and add the bouillon.
• Stir in the parmesan and mozzarella and simmer until the sauce thickens.

Combine and serve

• Add the drained mafaldine to the sauce and toss to coat, loosening with pasta water if needed.
• Top with the sliced chicken and serve.