Ingredients
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2 tbsp olive oil
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1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
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Salt & pepper, to taste
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1 tsp garlic powder
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1 tsp Italian seasoning
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3 cups chicken broth
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1 cup heavy cream (or half-and-half)
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8 oz uncooked pasta (penne, rotini, or shells work well)
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1 ½ cups shredded cheddar cheese
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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Optional: red pepper flakes, parsley, or green onions for garnish
Instructions
1. Cook the Chicken
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Heat olive oil in a large skillet over medium-high heat.
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Add the chicken, season with salt, pepper, garlic powder, and Italian seasoning.
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Cook for about 5–6 minutes until golden and fully cooked. Remove chicken and set aside.
2. Cook the Pasta in the Same Pan
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In the same skillet, add chicken broth and heavy cream. Bring to a light boil.
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Add uncooked pasta. Reduce heat to medium-low and simmer 10–12 minutes, stirring occasionally until pasta is tender and sauce is thickened.
3. Add the Cheese & Chicken
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Stir in all the cheese: cheddar, mozzarella, and Parmesan.
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Return the cooked chicken to the skillet and stir everything together.
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Simmer for a few minutes until chicken is warmed through and cheese is melted and creamy.
4. Garnish and Serve
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Sprinkle with fresh parsley, green onions, or a pinch of red pepper flakes.
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Serve hot and cheesy!