In a bowl, season the chicken with 1 tsp garlic powder, paprika, Italian seasoning, chili powder, black pepper, lemon juice and salt.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove from the skillet and set aside.
Bring a large pot of generously salted water to a boil. Cook the shell pasta until al dente according to the package directions. Reserve about 1/2 cup of pasta water, then drain.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30–60 seconds, until fragrant.
Whisk in the flour and cook for about 1 minute.
Slowly whisk in the whole milk and heavy cream until smooth. Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until slightly thickened.
Stir in the Calabrian chili paste, chicken bouillon powder, and remaining 1 tsp garlic powder. Season with black pepper and taste before adding additional salt.
Reduce the heat to low or turn it off. Gradually add the Parmesan, mozzarella, and cheddar, stirring until melted and completely smooth.
Add the cooked shell pasta and chicken to the sauce. Toss until everything is evenly coated. Add reserved pasta water, a tablespoon at a time, until the sauce reaches a silky, creamy consistency.
Top with additional freshly grated Parmesan, a drizzle of Calabrian chili oil, and freshly cracked black pepper. Serve immediately.
Cook it hands-free.
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