Season the chicken

• Slice the chicken breast into two thinner pieces.
• Coat with chicken bouillon, garlic powder, paprika, Italian herbs and black pepper.

Cook the chicken

• Sear the chicken in a hot pan until golden and cooked through.
• Set aside and slice.

Start the Alfredo sauce

• Melt the butter in a saucepan.
• Add the minced garlic and cook until fragrant.

Build the cream sauce

• Pour in the half & half.
• Stir in onion powder, chicken bouillon, black pepper and Italian herbs.
• Simmer gently until slightly thickened.

Add the cheese

• Stir the mozzarella into the sauce until melted and smooth.

Combine and serve

• Add the cooked pasta and sliced chicken to the sauce and toss to coat.
• Garnish with fresh parsley and serve.