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Instructions
1. Cook the pasta
- Boil pasta in salted water until al dente.
- Drain and set aside.
2. Cook the chicken
- Season chicken with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium heat.
- Cook chicken until golden and fully cooked (about 6–8 minutes).
- Remove and set aside.
3. Make the creamy sauce
- In the same pan, melt butter.
- Add minced garlic and sauté for 1 minute.
- Stir in flour and cook for 1–2 minutes (to form a roux).
- Slowly whisk in milk and cream.
- Cook until thickened (3–5 minutes).
- Stir in Parmesan, mozzarella, Italian seasoning, salt, and pepper.
4. Combine
- Add cooked pasta and chicken into the sauce.
- Mix well until everything is coated.
5. Bake
- Transfer to a greased baking dish.
- Top with extra cheese if desired.
- Bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly golden.
6. Garnish & serve
- Sprinkle with parsley and serve hot.
Tips
- Add mushrooms or spinach for extra flavor.
- Use rotisserie chicken for a quicker version.
- For a crispier top, broil for 2–3 minutes at the end.
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