Season chicken breast with ¼ tsp salt, ½ tsp black pepper, garlic powder, onion powder and 1 tsp dried parsley.

Heat oil on a pan and brown chicken on both sides until cooked. Let chicken rest for about 10 minutes before slicing into thin strips.

Cook pasta about a minute less than the directions in the box. Strain and set aside.

In a pan, add butter. When butter has melted add crushed garlic and cook for about 30 seconds then, stir in flour and whisk until smooth. Cook for 2-3 minutes then slowly stir in milk and cream.

Cook on low heat until the sauce begins to thicken, for about 5 minutes. Add salt, black pepper and parmesan and stir until the cheese has melted. Remove from heat.

Mix pasta, alfredo sauce, chicken and half of the mozzarella cheese to combine. Pour half of pasta into 13x9 baking dish then top with provolone cheese. Add remaining pasta on top then add remaining mozzarella cheese and dried parsley.

Place in oven preheated at 350 degrees then bake for 25 minutes until cheese has melted and golden brown.