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Boil penne until al dente.
Season chicken with garlic powder, paprika, salt, and pepper. Cook until golden and fully cooked. Remove and set aside.
In the same skillet, add cream cheese, heavy cream, and broth. Stir until melted and smooth.
Mix in mozzarella, Parmesan. Simmer on low until bubbly and thickened.
Add cooked pasta and chicken to the skillet. Toss to coat everything in the sauce.