Cook the pasta: Bring a large pot of salted water to a boil. Cook macaroni until just shy of al dente (about 1 minute less than package). Drain and set aside.

Season and cook the chicken: Pat chicken dry. Season with salt, pepper, and a pinch of smoked paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook chicken 4–5 minutes per side until cooked through (165°F). Rest 5 minutes, then dice or shred.

Make the roux: In a large pot over medium heat, melt butter. Whisk in flour and cook 1–2 minutes, stirring, until lightly golden and nutty.

Build the sauce: Slowly whisk in milk and chicken broth. Simmer, whisking, until slightly thickened, 3–5 minutes. Reduce heat to low.

Add seasonings and yogurt: Whisk in garlic powder, onion powder, smoked paprika, mustard, and a pinch of salt and pepper. Turn off the heat briefly, then whisk in Greek yogurt until smooth.

Melt in the cheese: Return heat to low. Stir in cheddar, mozzarella, and Parmesan by small handfuls, stirring until melted and creamy. If too thick, add a splash of milk or broth.

Combine: Add cooked pasta and chicken to the pot. Fold gently until everything is coated. Taste and adjust salt and pepper.

Optional bake: Heat broiler to high. Transfer mac to a broiler-safe dish. Sprinkle with panko topping. Broil 1–3 minutes until golden. Watch closely.

Serve: Let it sit 3–5 minutes to thicken slightly. Garnish with chopped parsley or chives if you like.