Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.

Heat olive oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side until golden brown and fully cooked. Remove and let rest 5 minutes, then slice into bite-sized pieces.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Whisk in flour and cook for 1 minute to create a light roux.

Slowly pour in warm milk while whisking constantly. Add heavy cream and cook until sauce thickens, about 3–5 minutes.

Reduce heat to low and stir in cheddar, mozzarella, and parmesan until fully melted and smooth.

Season sauce with paprika and red pepper flakes if using. Adjust salt and pepper to taste.

Add cooked pasta and sliced chicken into the sauce. Toss until evenly coated.

Garnish with fresh parsley and serve warm.