Cook pasta as per the instructions on the packet.
Slice chicken breasts into small pieces. In a pan cook chicken with butter, garlic, salt, pepper and paprika. Keep aside once cooked.
Slice bell peppers and also keep aside.
Once pasta is cooked, drain excess water. Put a pan on low heat and combine bechamel sauce and cooked pasta. Add mozzarella cheese, cheddar cheese, salt, pepper and paprika according to your taste to the pasta as well.
Finally add chicken, bell peppers and few parsley leaves. Mix all the ingredients well.
Prepare an oven proof dish by lining aluminium foil to the sides and bottom, while also leaving excess to cover the top of the dish.
Spread tomato sauce at the bottom of the prepared dish and then add the pasta. Top it of with some mozzarella cheese.
Cover with the excess foil and bake it in a preheated oven for 10 minutes.
Serve hot and garnish with freshly chopped parsley.