• Preheat the oven to 350℉ (177℃) and butter a 9x13 dish.
• In a pot of salted, boiling water, cook 1 pound of noodles until al dente or slightly undercooked (2 min before recommended cooktime). Reserve 1 cup of pasta water for later use. Place the noodles in a large bowl.

Chicken

• Next, season chicken breast with salt, pepper, paprika and garlic powder.
• In a medium pan, over medium-high heat, add oil and sear the chicken breasts for 5 minutes per side. Reduce the heat to medium-low and cook until 165 degrees (do not overcook), about 4-6 minutes per side. Remove and let rest for 5-10 minutes, then cut into bite-sized cubes. (If the chicken breast is thicker than 1- 1 ½ inches, place the chicken breast in between plastic wrap and pound the chicken with a meat mallet or rolling pin until it is 1- 1 ½ inches thick. Thicker chicken breast will take longer to cook.)

Making the Sauce

• Melt 4 tablespoons of unsalted butter over medium heat and add the minced garlic, stirring frequently until fragrant, about 1 minute.
• Whisk in 2 cups of heavy cream, 1 teaspoon of salt, ¼ teaspoon of pepper and a pinch of nutmeg, simmer gently for 5-8 minutes, stirring often. Add ¼ cup pasta water and incorporate. Sauce should be warm enough for the cheese to melt.
• Remove the pan from the heat and gradually add the 1½ cups of finely grated Parmesan cheese until melted.
• Sauce should be smooth and thin, cheese should be melted through the sauce. The sauce will thicken more in the oven. If it is not thin add more pasta water until you reach a thinner consistency.

Combine

• In a large bowl, gently mix the pasta and the alfredo sauce until coated. Mix in the cubed chicken until evenly dispersed.
• Pour into a buttered 9x13" dish and top with 1 cup shredded mozzarella.
• Bake at 350℉ (177℃) covered for 10-12 minutes, then uncover and continue to bake for 5-7 minutes. Let it rest for 5-10 minutes before serving. Sprinkle with chopped parsley and serve warm, straight from the baking dish.