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In a large, oven-safe pot, combine the macaroni, chicken stock, garlic salt, paprika, onion powder, oregano, salt, and pepper. Bring to a boil and cook, stirring occasionally, until the pasta is just under al dente, about 7–10 minutes. Add more stock or water as needed.
Reduce heat to medium-low and stir in the heavy cream and the precooked chicken. Cook until heated through and the pasta is tender.
Stir in ½ cup mozzarella, and ½ cup Monterey Jack until melted and creamy. Add a little more stock if it’s too thick for your liking.
Sprinkle the remaining cheeses evenly over the top. Place under the broiler for 2–3 minutes, or until the cheese is melted, and lightly golden.
Serve: Remove from the oven and serve immediately