Directions
- 1Cut chicken into small cubes.
- 2Heat a large skillet over medium-high heat.
- 3Add 2 tbsp each of butter and oil to the skillet.
- 4Add the chicken to the skillet.
- 5Season with salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes.
- 6Cook until the chicken is pretty much fully cooked.
- 7Next, add 1 tbsp minced garlic and the chopped sun dried tomatoes.
- 8Add 2 1/2 cups of uncooked elbow noodles and 4 cups of chicken broth.
- 9Stir everything together well.
- 10Cover with a lid and once it is bubbling, lower the heat to medium-low.
- 11Cook for 12-15 minutes or until your pasta is cooked how you want it.
- 12Add 1/2 cup of milk and 2 cups of shredded mozzarella cheese.
- 13Stir well.
- 14Top with a little bit more cheese.
- 15Let sit on the stove covered until the cheese melts or put it in the oven on broil for just a couple of minutes.
- 16Top with shredded Parmesan cheese and dried parsley.
- 17Enjoy!
Ingredients
- 1 lb chicken breast, diced
- 2 tbsp butter
- 2 tbsp oil
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp oregano
- 0.5 tsp thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.25 tsp red pepper flakes
- 1 tbsp minced garlic
- 0.33 cup sun dried tomatoes, chopped
- 2.5 cups elbow noodles
- 4 cups chicken broth
- 0.5 cup milk
- 2.5 cups Shredded mozzarella cheese
- Parmesan cheese
- dried parsley
Equipment
large skilletlidoven
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