INGREDENT
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk (or heavy cream for extra richness)
- 8 oz (about 2 cups) uncooked penne or rotini pasta
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Cook the Chicken:
In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove chicken from the skillet and set aside. - Sauté Garlic:
In the same skillet, add a little more oil if needed. Add minced garlic and sauté for 30 seconds until fragrant. - Add Liquids and Pasta:
Pour in the chicken broth and milk. Stir in the uncooked pasta and bring to a gentle boil. - Simmer:
Reduce heat, cover, and simmer for about 10-12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed. - Add Cheeses and Chicken:
Stir in the mozzarella and Parmesan cheese until melted and creamy. Return the cooked chicken to the skillet and mix well. - Season:
Add Italian seasoning, taste and adjust seasoning with more salt or pepper if needed. - Serve:
Garnish with chopped parsley and extra cheese if desired. Serve hot and enjoy!
Let me know if you want a baked version or to make it spicier!