Preheat the oven to 400 degrees Fahrenheit and lightly grease a 9x13 inch baking dish

Cut the chicken lengthwise into two pieces. In a small bowl stir together the paprika, garlic powder, onion powder, oregano, salt and pepper. Place the chicken on a plate and generously season them all over in the seasoning so they are well coated.

Add the butter to a nonstick skillet on medium heat. Add in the chicken and cook for approximately 5 to 6 minutes until golden brown in color and then flip and cook for an additional 5 minutes until the chicken is cooked through. Set the chicken aside on a plate.

Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions. 3 minutes before done, add in the broccoli florets and continue to cook until the pasta is al dente.

Pour the pasta and broccoli into a colander.

To the pot add the butter and increase the heat to medium high. Once the butter has melted add in the garlic leave to cook for 1 minute and then whisk in the flour. Pour in the milk and cream, salt and pepper and whisk for 1-2 minutes until flour has whisked through the liquid and the sauce has begun to thicken. Add in 1 cup of parmesan and 1 cup of mozzarella and stir until the cheese has melted into the sauce.

Slice the chicken into pieces and then cut each piece into 1-2 smaller pieces depending on the size of the chicken. You want them all to be in small bite sized pieces.

In a large bowl add the broccoli and pasta plus the diced chicken. Pour the sauce overtop and stir until well combined. Pour the mixture into the baking dish and sprinkle the remaining cheese overtop. Transfer to the oven to bake for approximately 15 minutes until the pasta is bubbly and the dish is golden brown on top. Remove from the oven and garnish with chopped parsley.