Seasoning the chicken fillet with dry basil, black pepper and salt to taste. Rub the herb and seasons to all surfaces. Let it sit for a while.

Meanwhile, you can prepare the pasta and it's alfredo sauce.

Heat the milk and add cheese. Keep to stir the milk. Add salt and black pepper to taste.

Keep stir until it almost boiling. Add flour little by little to thickening the sauce. Stop until you have reach the consistency you like. Set aside.

Back to the chicken. Heat the pan and put some butter in it.

Slice the garlic and add to the pan. Cook until it smells.

Put the chicken fillet to the pan and close the pan with a lid so the heat will get to the chicken.

Turn the chicken to make sure all the side are cooked evenly.

If you want to get a crispier chicken, you can remove the lid and continue to cook the chicken with butter. The herbs will create a crispy layer.

Serve the pasta with alfredo sauce and chicken.

Serve salad with parmesan seasoning as side dish.