Cook the Chicken: Season the chicken breast on both sides with garlic powder, Italian seasoning, paprika, salt, and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken until golden and cooked through, about 6–8 minutes per side. Remove from the pan, let rest, then slice or dice.

Cook the Pastina: Bring a pot of salted water to a boil. Cook the pastina according to package directions until tender. Drain and set aside.

Start the Alfredo: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.

Make It Creamy: Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low.

Add the Cheese: Stir in the Parmesan cheese a little at a time until fully melted and the sauce is smooth and creamy. Add cayenne pepper if using.

Combine: Add the cooked pastina and sliced chicken to the sauce. Stir gently until everything is well coated.

Finish: Taste and adjust seasoning if needed. Sprinkle with chopped parsley and extra Parmesan before serving.