Brogui's Chicken Alfredo

Slice the chicken breast into fillets of your desired thickness.

In a bowl, place the chicken fillets and season with Herbes de Provence, sweet paprika, onion powder, salt, black pepper, and olive oil. Mix well and set aside.

Dice the onion and mince the garlic, and set aside.

Cook the pasta in boiling salted water according to package directions.

Heat olive oil in a skillet, add butter, and sauté the chicken fillets for about 3 minutes per side, or until golden brown.

In the same skillet, sauté the diced onion and minced garlic.

Add the milk, cream cheese, Parmesan cheese, Herbes de Provence, and reserved pasta cooking water. Mix over medium heat until the cream cheese melts and the sauce thickens slightly.

Add the cooked pasta to the sauce and mix thoroughly.

Serve the pasta topped with the chicken. Garnish with grated Parmesan cheese and chopped chives to taste.