In a large pot, melt butter over medium heat and sauté garlic until fragrant.
Add the chicken, season with salt and pepper, and cook until golden brown.
Pour in the chicken broth and cream, stirring well to combine.
Stir in the pasta and let everything cook uncovered until the pasta is tender and the sauce thickens, about 15 minutes.
Reduce the heat to low and add cheddar, parmesan, and paprika. Stir until the cheese melts into the sauce.
Garnish with parsley and serve warm straight from the pot.