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Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set aside.
Heat the olive oil in a large skillet. Add the chicken and cook for 5 to 7 minutes until no longer pink and cooked through. Transfer the chicken to a plate.
In the same skillet add the onions and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for 30 seconds until aromatic. Season with salt and pepper to taste.
Sprinkle the flour over the onion mixture and stir. Cook for another minute. Whisk in the milk and dried mustard. Add the mozzarella, cheddar cheese and stir it in. Continue to cook until the cheese has melted.
Add the chicken and pasta to the skillet and stir everything together. Taste for seasoning and adjust as necessary with salt and pepper if needed.
Serve garnished with freshly grated Parmesan cheese.
Melt 2 tablespoons of butter in a skillet then add ¾ cup of breadcrumbs to it. Stir it all together and cook for 3 to 4 minutes. Sprinkle crispy breadcrumbs over mac and cheese.