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Start by cooking the mafaldine pasta according to the package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
In a large pot, heat the olive oil and butter over medium heat. Add the chicken breast and cook until browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the dried shallots and Italian seasoning, stirring for a minute until fragrant.
Sprinkle in the flour and mix well, cooking for another minute to form a roux.
Gradually pour in the chicken broth and heavy cream, stirring continuously to avoid lumps.
Bring the mixture to a simmer, then add the shredded Parmesan cheese, stirring until melted and smooth.
Return the cooked chicken to the pot, along with the reserved pasta water. Mix everything together until well combined.
Season with salt and garlic powder to taste. If using, add the roasted garlic for extra flavor.
Serve hot and enjoy your creamy garlic Parmesan chicken pasta!