Start this recipe by preparing the chicken. Place a large non-stick pan in a preheated oven for 2 or 3 minutes. Meanwhile, rub the chicken breast with the oil and coat the chicken pieces with the herbed breadcrumbs. Add the chicken to the hot pan and cook for a few minutes to seal and lightly brown the breadcrumbs. Next, place the pan back into the oven and continue to cook the chicken for 5 more minutes. Remove the chicken slices from the oven and cover 4 pieces with the sliced mushrooms and mozzarella cheese. Cover the chicken stacks with the 4 remaining chicken pieces and continue to cook in the oven for a further 5 minutes. While the chicken is cooking, prepare the pasta sauce and cook the pasta in salted boiling water for 11 minutes. In a saucepan, mix together the cream, garlic, parsley and cheese and season well with salt and pepper. Using a whisk to stir, cook over a low heat until the sauce has thickened. When the pasta is cooked, drain away the water and mix with1/2 of the pasta sauce. Serve in 4 large pasta bowls, and place the 4 chicken stacks on top. Finally, serve the chicken Alfredo with the remaining pasta sauce drizzled over the top.