2 cups elbow macaroni
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth and milk, then stir in the elbow macaroni. Bring to a boil, then reduce the heat to a simmer.
Cook the pasta, stirring occasionally, until it’s al dente and most of the liquid is absorbed, about 10-12 minutes.
Stir in the marinara sauce and let it heat through for a couple of minutes.
Remove the pot from heat and stir in the mozzarella and Parmesan cheese until melted and creamy.
Sprinkle with fresh basil if using, and serve hot.
Variations & Tips
For a spicy kick, add a pinch of red pepper flakes when cooking the chicken. If you prefer a vegetarian version, swap the chicken for mushrooms or zucchini. You can also experiment with different types of pasta, like penne or rotini, for a fun twist. To make it even more nutritious, toss in some spinach or kale during the last few minutes of cooking.
