In a medium skilled sear the chicken breast until cooked, add salt and pepper on each side.
In a large sauce pan or skillet over medium heat melt the butter. Add garlic, sauté’ for about a minute then add in the heavy cream, milk, pepper, bouillon cubes and salt. Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.
Add in the parmesan cheese and continue to simmer for another 2 minutes.Then, add in your strained pasta to the skillet and mix in the sauce, gently.