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In a large skillet, melt the butter over medium heat.
Add the minced garlic and chopped onion, sautéing until the onion becomes translucent.
Stir in the frozen vegetables and cook until they are heated through.
Sprinkle in the smoked paprika and chicken broth powder, mixing well.
Pour in the cream of mushroom soup and cream of chicken soup, stirring to combine.
Add the milk and mix until the sauce is smooth and creamy.
Fold in the cooked chicken and pasta, ensuring everything is well coated with the sauce.
Season with pepper to taste and let it simmer for a few minutes.
Serve hot, garnished with parsley.