Creamy Chicken Linguini

1 T. olive oil
2 T. butter
1 clove garlic, minced
4 chicken breasts, bite size pieces
1 pkg linguini noodles, cooked
1 cube chicken bouillon, crumbled
1/2 water
1 1/4 c. half and half
3/4 c. milk
1 c. grated parmesan

Heat oil and saute butter and garlic for 15 seconds add chicken. Cook until juices run clear. Set aside chicken. In remaining oil garlic mixture add bouillon and water, bring to a boil and simmer, stir half and half, milk and cheese. After it becomes thickened add chicken and layer sauce and noodles in serving dish. Serve immediately.