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Start with boiling the pasta in salted water to Al Dante.
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Strain the pasta and mix it with 2 tbsp of olive to avoid sticking.
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Cut the chicken breast into butterfly-style. Season it with salt and pepper.
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Heat about 2 tbsp of butter in a deep pan on low heat.
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Once the butter is melted, cook the chicken on medium heat until tender and done.
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Take the chicken out and cut it into bite-sized pieces.
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In the same pan, add the remaining butter and let it melt on medium heat.
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Add onion and sauté them until translucent.
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Add garlic to the onion and cook for a minute or until fragrant.
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Season them with paprika, cayenne pepper, Italian herb seasoning, a pinch of salt and pepper.
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Add flour to the pan and fry it off for a minute.
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Remove the pan from the heat and whisk in lukewarm milk and chicken broth.
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Take the pan back to heat and whisk through heavy cream.
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Bring the mixture to a gentle simmer, then add chicken to the sauce.
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Add mozzarella cheese, half cup of parmesan, and white cheddar and mix well.
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Add pasta to the sauce and toss well.
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In a baking dish, pour out the pasta.
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Top the pasta with breadcrumbs and parmesan cheese and broil it for 10 minutes until the top is toasted and bubbly.
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Serve hot with a sprinkle of parsley.
