Place the sliced chicken in a bowl. Drizzle with 1 to 2 tbsp olive oil and season with 1 tsp garlic powder, grilled chicken seasoning, complete seasoning, and smoked paprika. Massage until evenly coated.

Heat 1 to 2 tbsp avocado oil in a large pot over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, until golden and cooked through. Transfer to a plate and set aside.

In the same pot, melt the butter. Add the diced shallot and minced garlic and sauté for 1–2 minutes until fragrant. Sprinkle in the flour and whisk constantly for 1 minute until smooth and lightly golden.

Slowly whisk in the chicken broth to prevent lumps. Stir in the heavy cream and softened cream cheese, then simmer until smooth and creamy.

Season the soup with 1 tsp garlic powder, onion powder, Italian seasoning, salt, black pepper, fresh oregano, and parsley. Simmer gently for 5–7 minutes.

Add the pasta directly to the pot and simmer for 10–12 minutes, stirring occasionally, until tender.

Chop the cooked chicken into bite-sized pieces and return it to the pot. Stir in the ½ cup Parmesan cheese and mozzarella until melted and velvety. Taste and adjust seasoning as needed.

Ladle into bowls, garnish with extra parsley, and serve warm with additional Parmesan cheese if desired.