Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water before draining.

Season chicken with salt, pepper, paprika, and Italian seasoning.

Heat olive oil in a skillet over medium-high heat. Cook chicken until golden brown and fully cooked, about 6-8 minutes. Remove and set aside.

Reduce heat to medium and melt butter in the same skillet. Add garlic and sauté until fragrant.

Whisk flour into the butter mixture and cook for 1 minute.

Slowly whisk in milk and heavy cream until smooth and slightly thickened.

Reduce heat and stir in mozzarella, cheddar, and parmesan cheese until melted and creamy.

Season sauce with black pepper, salt, and optional red pepper flakes.

Add cooked pasta and chicken back into the skillet. Toss until fully coated in sauce.

Garnish with parsley and extra parmesan before serving hot.