Start with boiling the pasta in salted water to Al Dante.

Strain the pasta and mix it with 2 tbsp of olive to avoid sticking.

Cut the chicken breast into butterfly-style. Season it with salt and pepper.

Heat about 2 tbsp of butter in a deep pan on low heat.

Once the butter is melted, cook the chicken on medium heat until tender and done.

Take the chicken out and cut it into bite-sized pieces.

In the same pan, add the remaining butter and let it melt on medium heat.

Add onion and sauté them until translucent.

Add garlic to the onion and cook for a minute or until fragrant.

Season them with paprika, cayenne pepper, Italian herb seasoning, a pinch of salt and pepper.

Add flour to the pan and fry it off for a minute.

Remove the pan from the heat and whisk in lukewarm milk and chicken broth.

Take the pan back to heat and whisk through heavy cream.

Bring the mixture to a gentle simmer, then add chicken to the sauce.

Add mozzarella cheese, half cup of parmesan, and white cheddar and mix well.

Add pasta to the sauce and toss well.

In a baking dish, pour out the pasta.

Top the pasta with breadcrumbs and parmesan cheese and broil it for 10 minutes until the top is toasted and bubbly.

Serve hot with a sprinkle of parsley.