Boil the pasta in salted water until al dente, about 8-10 minutes. Once done, drain it well and set aside.

Season the cubed chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat, then add the chicken. Cook until golden brown and fully cooked, around 6-8 minutes.

In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream and milk. Let it simmer gently for about 2-3 minutes to thicken, stirring occasionally.

Stir in softened cream cheese, mixing until smooth.

Gradually stir in cheddar cheese, mozzarella cheese, and parmesan cheese. Keep stirring until all cheeses are melted.

Toss the cooked pasta and chicken into the cheese sauce, ensuring everything is well-coated. Serve warm.