Fill a medium pot completely with water. Place on medium-high heat and bring to a boil.

Add the noodles, a drizzle of oil, and a pinch of salt. When finished cooking, remove from heat and drain, leaving 1/2 cup of the water in the pot with the noodles.

In a separate skillet, cook the diced chicken seasoned with paprika and ground black pepper. Once completely cooked, remove from the pan and set aside in a separate bowl.

In the same pan, melt the butter and add the remaining seasonings. Cook until the butter becomes browned.

Add the milk, heavy cream, and parmesan cheese. Mix consistently to prevent burning. If the sauce is too thick, add a splash of milk.

Add the noodles (without the extra water) and the cooked chicken to the sauce. Mix until completely combined.