Place the cooked, cubed chicken in a large resealable freezer bag, along with the sliced mushrooms, sliced purple onion, minced garlic, heavy cream, thyme, paprika, salt, and pepper. Squeeze the ingredients together in the bag to mix, then remove excess air and seal the bag.
Thaw.
Pour the contents of the large freezer bag into a large pot or deep dish skillet. Add the chicken broth.
Cook over medium heat until the liquid begins to boil. Then, stir in the dry pasta. Continue cooking, stirring occasionally, until the pasta is cooked through.