Prepare the Chicken: Butterfly the chicken breasts to create thinner pieces. Season both sides with salt, pepper, paprika, garlic powder, onion flakes, and dried thyme.

Cook the Chicken: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Once done, remove from the pan and set aside.

Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter. Sauté the chopped onion for 3-5 minutes until translucent. Add minced garlic, oregano, dried parsley, and chili flakes (if using), cooking for an additional 1-2 minutes until fragrant.

Prepare the Sauce: Pour in the vegetable or chicken stock and double cream, stirring well. Bring the mixture to a gentle simmer.

Cook the Pasta: Add the uncooked pasta directly into the simmering sauce. Stir to ensure the pasta is submerged. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the sauce. If the mixture becomes too thick, add a splash of stock or water.

Combine Chicken and Cheese: Slice the cooked chicken into strips or bite-sized pieces. Return the chicken to the skillet, stirring to combine. Add the shredded mozzarella and grated Parmesan cheeses, mixing until melted and the sauce is creamy.

Serve: Garnish with freshly chopped parsley and serve immediately.