Dice the chicken small. Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear until golden brown, cooked through and no longer pink in the middle.

To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes).

Add the flour and coat. Then, add the broth, milk, herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).

Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly until the pasta is al dente.

In a bowl add half of the milk and the cream cheese. Microwave for 30 seconds. Stir to blend until smooth.

Add the rest of the milk if the pasta is too thick!