Ingredients
Scale
- Pasta (penne, rotini, or your choice) 1 pound
- Chicken breasts 1.5 pounds
- Cream cheese 8 ounces
- Shredded cheddar cheese 2 cups
- Milk 1/2 cup
- Garlic powder 1 teaspoon
- Onion powder 1 teaspoon
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions. Drain well and set aside.
- Step 2: While pasta is cooking, cut chicken breasts into bite-sized pieces. Season with salt, pepper, garlic powder, and onion powder.
- Step 3: Cook the chicken in a large skillet over medium heat until fully cooked and no longer pink inside.
- Step 4: Reduce heat to low. Add cream cheese and milk to the skillet with the chicken. Stir until the cream cheese is melted and the sauce is smooth.
- Step 5: Add the cooked pasta and shredded cheddar cheese to the skillet. Stir until everything is well combined and the cheese is melted and bubbly.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk to the pasta before microwaving to keep it creamy.
- Garnish with chopped fresh parsley or a sprinkle of red pepper flakes for a pop of color and flavor.
- Don't overcook the chicken; slightly undercooked chicken will stay more tender in the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American