Blend half and half with chicken broth and all dried seasonings. Set aside.
Slice chicken breast in half lengthwise to form thinner cuts. Season with salt, pepper, and Italian seasoning, then lightly cover with flour.
Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken until golden, about 3-4 minutes per side. Let the chicken rest for 10 minutes, then cut into strips.
While the water for the pasta is boiling, deglaze the skillet with chicken broth, incorporating any flavorful remnants from the pan bottom.
Once the broth has reduced, add butter and minced garlic. Let it sizzle for a minute, then stir in flour, cooking for an additional 2 minutes.
Gradually mix in the pre-prepared chicken broth/half and half mixture. Add the bouillon cube and maintain a low simmer.
Cook pasta in boiling salted water until al dente, reserving a cup of pasta water before draining.
Melt Parmesan and Romano cheeses into the sauce, stirring until smooth.
Combine the drained pasta and sauced chicken strips, stirring until evenly coated.