In a pan of boiling water, add 350g of pasta and salt to taste. Let it cook for approximately 14 minutes.
In another pan, add oil, 1 chopped onion, 4 cloves of grated garlic and let it fry. Add 1kg of cooked and shredded chicken and add. Add 100ml of water, salt to taste, pepperoni to taste and paprika to taste. Stir and let it cook. Add chives and parsley to taste, mix and set aside.
Now, in a pan, add 3 tablespoons of butter and let it melt. Then add ½ chopped onion and add. Add 2 tablespoons of all-purpose flour, stir until the flour is completely dissolved. Add 1 liter of milk and keep stirring. Add salt to taste, nutmeg to taste and mix until thickened.
Take the noodles, add catupiry to taste and shredded chicken. Repeat this process until all ingredients are gone.
In an ovenproof dish, add all the noodles. On top, add the white sauce, catupiry to taste and 150g of grated mozzarella. Place in a preheated oven at 180°C until the cheese melts.