Ingredients
Scale
- Pasta (penne, rotini, or your preference) 1 pound
- Chicken breasts, boneless and skinless 1.5 pounds
- Cream cheese 8 ounces
- Cheddar cheese, shredded 2 cups
- Milk 1 cup
- Garlic powder 1 teaspoon
- Onion powder 1 teaspoon
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and set aside.
- Step 2: While pasta is cooking, cut chicken breasts into bite-sized pieces. Season with salt, pepper, garlic powder, and onion powder.
- Step 3: Cook chicken in a large skillet over medium-high heat until fully cooked and no longer pink inside.
- Step 4: Reduce heat to low. Add cream cheese and milk to the skillet with the chicken. Stir until the cream cheese is melted and the sauce is smooth.
- Step 5: Add the cooked pasta and cheddar cheese to the skillet. Stir until the cheese is melted and everything is well combined.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Garnish with a sprinkle of fresh parsley and a side of garlic bread for a complete and comforting meal.
- Don't overcook the chicken, as it will continue to cook in the sauce and could become dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American