Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cubed into 1-inch pieces
  • 1 lb penne or rigatoni pasta
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 4 oz cream cheese, softened
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then sauté until golden brown on all sides (about 5-7 minutes). Remove chicken and set aside.
  3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until pale gold.
  4. Gradually whisk in warm milk, stirring constantly. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Stir in softened cream cheese, minced garlic, onion powder, and paprika until emulsified and smooth.
  6. Fold the par-boiled pasta and seared chicken into the cheese sauce until evenly coated.
  7. Transfer the mixture to a 9x13 inch baking dish. Top evenly with shredded mozzarella, sharp cheddar, and grated parmesan.
  8. Bake in a preheated oven until the cheese is bubbly and the top is golden brown.
  9. Garnish with chopped fresh parsley before serving.