Cooking Instructions:

Begin by preheating your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente, then drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat and season the chicken breasts with salt and pepper. Cook for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat, allow to cool slightly, then shred or chop the chicken into bite-sized pieces.

In a large saucepan, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.

Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to cook off the raw flour taste. Gradually pour in the milk and cream while whisking continuously to prevent lumps. Cook the mixture until it thickens, about 3-4 minutes.

Stir in the shredded cheddar and mozzarella cheeses until smooth. Season the cheese sauce with salt, pepper, and paprika to taste.

In a large mixing bowl, combine the cooked pasta, shredded chicken, and cheese sauce. Stir until everything is evenly coated. Transfer the mixture to a greased 9x13-inch casserole dish and spread it evenly with a spatula.

Top the casserole with grated Parmesan cheese and optional panko breadcrumbs for added crunch. Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden brown. For an extra crispy topping, you can broil for an additional 2-3 minutes, but watch closely to avoid burning.

Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.