Ingredients
Scale
- 8 ounces short pasta (macaroni, shells, or rotini)
- 2 boneless chicken breasts, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded parmesan cheese
- Optional: extra cheddar or mozzarella cheese
Instructions
- Cook the pasta according to package instructions and drain.
- In a skillet, heat olive oil over medium heat and sauté the diced chicken with salt, black pepper, and minced garlic until mostly cooked.
- If desired, sprinkle Italian seasoning into the pan.
- Add the flour and stir to combine, then slowly pour in the milk, stirring until the sauce thickens.
- Remove from heat, then stir in the shredded parmesan cheese until melted.
- Combine the cooked pasta and chicken sauce, stirring well to coat.
Notes
For extra flavor, add a squirt of lemon juice or sprinkle of red pepper flakes. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg