Bring a pot of salted water to a boil and cook the pasta for 1 minute less than the packet instructions. Drain and reserve ½ cup of pasta water.
Butterfly and slice the chicken breast in half. Use a meat tenderiser or a flat-based pan to bash the chicken to an even thickness.
Place the ingredients into a bowl and add the onion powder, garlic powder, smoked paprika, and salt and pepper. Mix to combine.
Beat eggs in a bowl and add panko breadcrumbs to a second bowl. Dip the chicken into the egg and press firmly into the breadcrumbs.
Spray both sides of the chicken thoroughly with spray oil and place into an air fryer basket. Air fry at 200°C (390°F) for 10–12 minutes, flipping the food halfway through, or bake in an oven set at 220°C (430°F) for 18-20 minutes. The chicken should be golden and reach an internal temperature of 74°C.
Place a large pan over medium heat and add the milk. Heat until hot but not simmering. Gently stir in the cheddar cheese, mozzarella cheese, and low-fat cheese slices, and mix to combine until smooth and melted.
Add the drained pasta and mix well until it is coated in the cheese sauce. Adjust the consistency of the sauce with the reserved pasta water, if needed—season and set aside.
In a bowl, add the yogurt and chilli sauce and mix well. Store in the fridge until ready to serve.