1. Add milk, thyme, salt and pepper to the chicken breast and let it marinate for 30 minutes.
2. Chop the onion, garlic, and French incense into fine pieces and set aside.
3. Pour olive oil into the hot pan, add the chicken breast and fry until golden on both sides.
4. Add water, salt, and water to the stockpot and boil the pasta for 6 minutes.
5. In a separate pot, heat the oil with garlic and onion, sauté until fragrant, add butter, and bring to a boil.
6. Add the cooked pasta, add black pepper, salt to taste, collect the sauce and serve on a plate.
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