Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cubed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 1 tsp dried oregano
  • 1 lb elbow macaroni or cavatappi
  • 3 cups low-sodium chicken broth
  • 2 cups 2% milk
  • 15 oz crushed tomatoes
  • 1 cup freshly grated Parmesan cheese
  • 1 cup low-moisture mozzarella cheese, shredded
  • 1/4 cup fresh basil, chiffonade
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season cubed chicken breast with salt and pepper, then sauté until golden brown on all sides (about 5-7 minutes). Remove chicken and set aside on a plate.
  2. Lower heat to medium and add diced onion and garlic to the same pot. Sauté until the onion becomes translucent.
  3. Stir in the dried oregano and crushed tomatoes, allowing the sauce to bubble and thicken for 2 minutes.
  4. Pour in the chicken broth, milk, and dry pasta. Stir well to ensure noodles are submerged. Bring to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 10-12 minutes, stirring occasionally, until noodles are al dente and the liquid has reduced to a creamy glaze.
  6. Fold the seared chicken back into the pot. Stir in the grated Parmesan and mozzarella until the cheese is fully incorporated and the sauce is velvety.
  7. Turn off the heat and stir in the fresh basil. Optional: Place under a broiler for 2-3 minutes for a toasted crust.