Ingredients

• 2 skinless, boneless chicken breasts
• 2 cups penne pasta
• ½ cup chopped onion
• 2 cloves crushed garlic
• 1 tbsp dried Italian herb seasoning
• ½ tbsp paprika
• ½ tbsp cayenne pepper
• ¼ cup butter
• 1 ½ tbsp all-purpose flour
• 1 cup cream cheese
• 1 cup lukewarm whole milk
• ½ cup heavy cream
• ½ cup lukewarm low-sodium chicken broth
• 1 cup shredded white cheddar
• 1 cup shredded mozzarella
• 1 ½ cups shredded parmesan
• 1 cup breadcrumbs
• A handful of freshly chopped parsley
• Salt to taste
• Pepper to taste

Instructions

1. Cook the Pasta: Begin by boiling the pasta in salted water until al dente. Drain the pasta and mix it with 2 tablespoons of olive oil to prevent sticking.
2. Prepare the Chicken: Butterfly the chicken breasts and season with salt and pepper. Heat 2 tablespoons of butter in a deep pan over low heat. Once melted, cook the chicken on medium heat until tender and fully cooked. Remove the chicken and cut it into bite-sized pieces.
3. Sauté Vegetables: In the same pan, melt the remaining butter over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute until fragrant.
4. Season and Thicken: Season the onion and garlic mixture with paprika, cayenne pepper, Italian herb seasoning, a pinch of salt, and pepper. Stir in the flour and cook for a minute to remove the raw flour taste.
5. Make the Sauce: Remove the pan from heat and slowly whisk in the lukewarm milk and chicken broth until smooth. Return the pan to the heat and whisk in the heavy cream. Bring the mixture to a gentle simmer, then stir in the cooked chicken.
6. Combine with Cheese: Add the mozzarella, half of the parmesan, and the white cheddar to the sauce, mixing well until the cheeses are melted and the sauce is smooth.
7. Mix Pasta and Sauce: Add the cooked pasta to the sauce and toss until evenly coated.
8. Bake: Transfer the pasta mixture to a baking dish. Top with breadcrumbs and the remaining parmesan cheese. Broil for about 10 minutes, or until the top is toasted and bubbly.
9. Serve: Garnish with freshly chopped parsley and serve hot.