In a small bowl, combine the paprika, onion powder, garlic powder, salt, pepper, sugar, cayenne pepper, chili powder and corn starch. Set aside.
To a dutch oven, add the oil. Heat over medium heat and add the chicken. Brown on all sides, about 4 minutes. It's ok if the chicken isn't cooked through. It will continue to cook as you add the rest of the ingredients. Add the milk, half and half, water, pasta and the spices that you mixed together earlier. Bring the mixture to a boil and then cover. Reduce the heat to a simmer and cook for 10-12 minutes or until pasta is tender and chicken is cooked through.
Remove the pan from the heat and stir in the cheese in 1/2 cup increments until melty.
Serve the stovetop mac and cheese garnished with crispy bacon and fresh parsley. Enjoy!