Creamy Chicken on Linguine

I found this on allrecipes.com and look forward to serving this regularly.  It's something you can serve year round. 

1 tbsp. olive oil
2 tbsp. butter
1 clove garlic
6 boneless skinless chicken breast halves
1 16oz. package linguine
1 onion, chopped
1 cube chicken bouilion, crumbled
1/2 C. water
1 1/4 C. heavy cream
3/4 C. milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 C. grated Parmesan cheese

In a large saute pan, heat oil, butter and garlic over medium heat.  Add chicken and cook until juices run clear.  Remove chicken from pan and let cool and slice diagonally into long strips.  Reserve oil in pan.

Meanwhile, cook pasta accordining to directions on package. Drain.

Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white.  Add bouilion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes.  Stir in cream, milk, green onions and Parmesan cheese.

Place pasta in a bowl, layer chicken slices ina decorative pattern over pasta.  Pour sauce over top of chicken and around pasta.  Garnish with parsley or any herbs you desire.  Serve immediately.