Ingredients
Scale
- 2 chicken breasts, diced
- 8 oz elbow macaroni
- 1 cup marinara sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced chicken and season with salt, pepper, garlic powder, and Italian seasoning. Cook for 5-7 minutes until the chicken is no longer pink.
- Stir in the elbow macaroni, marinara sauce, chicken broth, and heavy cream. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 10-12 minutes until the pasta is al dente.
- Remove from heat and stir in the mozzarella and Parmesan until melted and creamy. Adjust the seasoning if necessary.
- Serve hot, with optional extra cheese or fresh herbs.
Notes
For extra flavor, add sautéed vegetables or red pepper flakes for a kick. This dish can be customized with different pasta or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg