Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil and cook the penne pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked pasta, shredded chicken, BBQ sauce, and cream or milk. Add smoked paprika and garlic powder, mixing until evenly coated.

Taste the mixture and adjust seasoning with salt and pepper as needed.

Grease a baking dish and pour the pasta mixture into it, spreading evenly.

Sprinkle remaining cheddar cheese over the top.

If using breadcrumbs, toast them in olive oil until golden brown and sprinkle over the cheese.

Bake for 25-30 minutes until cheese is bubbly and golden brown.

Let cool for a few minutes before serving. Optionally garnish with chopped green onions.