Instructions
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1
Slice the chicken breasts into thin fillets, prick thoroughly with a fork, and cut into bite-sized cubes.
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2
Place the chicken into a mixing bowl, then add the mayonnaise, ketchup, 1/2 tsp of salt, and black pepper to taste, mixing well by hand.
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3
Add the paprika, stir to coat evenly, and allow the chicken to rest and marinate for 25 minutes.
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4
Bring a pot of water to a boil, stir in 1 tsp of salt, add the linguine, and cook over medium heat until tender; drain and set aside.
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5
Heat 1 tbsp of cooking oil in a skillet over medium heat, add the marinated chicken, and cook until all released juices evaporate and the chicken is fully cooked.
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6
In a separate saucepan over medium heat, melt the butter and stir in the onion powder.
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7
Pour in the milk and bring the mixture to a gentle simmer.
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8
Stir in the parmesan cheese and shredded mozzarella cheese until completely melted and smooth, then simmer for 5 minutes.
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9
Add the drained linguine into the cheese sauce and toss until well coated.
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10
Top with the cooked chicken, gently toss together, and serve warm.
