1. In a large frying pan, heat oil, butter, and garlic over medium heat. Add the chicken and cook until the chicken is juiced. Remove the chicken from the pan, let it cool, and cut diagonally into long strips. Keep oil in the pot.
2. At the same time, cook the noodles according to the instructions on the package. Drain the water.
3. Reheat the oil in a pan, add the onions, and keep stirring until the onions are soft but still white. Add the broth cubes and water, and simmer without a cover for about 10 minutes after boiling. Stir in the cream, milk, shallots and Parmesan cheese.
4. Put the pasta in a bowl, spread the chicken slices on the pasta in a decorative pattern, pour the sauce on the chicken, and surround the pasta. Garnish with parsley or whatever vanilla you want. Consume immediately.