Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to the package directions. Drain and set aside.

Cook the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season it with salt, pepper, Italian seasoning, and paprika. Sauté until the chicken is cooked through and lightly golden, about 6 to 8 minutes. Remove from skillet and set aside.

Make the Creamy Sauce

Using the same skillet, lower the heat to medium. Add the minced garlic and cook for about 30 seconds until aromatic. Pour in the heavy cream and chicken broth, stir, and let it simmer for 3 to 5 minutes to slightly thicken. Stir in half of the mozzarella and cheddar until smooth and melty.

Combine

Add the cooked pasta and chicken into the creamy sauce, tossing gently until everything is evenly coated.

Assemble and Bake

Preheat your oven to 375°F (190°C). Lightly grease a baking dish and pour in the creamy pasta mixture. Sprinkle the remaining mozzarella, cheddar, and all of the Parmesan evenly over the top. Bake uncovered for 15 to 20 minutes, or until the cheese is melted and bubbly with a light golden top.

Garnish and Serve