Heat oven to 375F
Slice mushrooms and toss with olive oil, smoked paprika, salt and pepper
Spread them on a parchment lined baking sheet. Bake 20 minutes, flip them over and cook another 10 minutes. Let them cool on the baking sheet.
Lower oven temperature to 350F
Meanwhile, bring chicken stock to a boil, add chicken breast. Reduce heat and cook 15 minutes until no longer pink. Take the chicken out and save 1 cup of the broth.
In a food processor, place pumpkin puree, garlic, milk, sage, nutmeg, salt, pepper, and the reserved cup of chicken broth. Blend until smooth.
Shred the chicken breast with two forks and place in a large bowl.
Cut mushrooms into bite size pieces and add to the bow
Cook pasta according to package instructions. Drain and add to the bowl.
Mix the shredded cheeses together and add half of the mixture to the bowl.
Pour the sauce into the bowl and mix well.
Transfer the mixture to a lightly oiled baking dish. Top with the rest of the cheese.
Bake 30 minutes. Let it rest 5 minutes before serving. Top with chopped parsley and serve.