Soak chicken in buttermilk for at least 20 minutes.
Mix flour, paprika, salt, and pepper in a bowl.
Heat oil in a pan, dredge chicken, and fry until crispy. Set aside.
In a saucepan, combine glaze ingredients.
Simmer 2–3 minutes, then toss chicken in the glaze.
Boil pasta and drain. In a pan, melt butter and whisk in flour.
Slowly whisk in milk and cream.
Stir in cheeses and seasonings. Fold in cooked pasta.
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