Ingredients
Method
Preparation
- In a large pot or Dutch oven, over medium heat, add a splash of olive oil.
- Once hot, add in the diced chicken. Season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the pot and set it aside.
Cooking
- In the same pot, add the uncooked macaroni, chicken broth, tomato sauce, garlic powder, and onion powder. Stir well to combine all the ingredients.
- Bring the mixture to a simmer, cover it, and let it cook for about 8-10 minutes, stirring occasionally until the pasta is al dente and most of the liquid has been absorbed.
- Once the pasta is cooked, add the cooked chicken back into the pot. Stir in the mozzarella and Parmesan cheese, mixing until everything is well combined and the cheese has melted.
- If desired, sprinkle fresh basil or parsley over the top before serving.
- Dish out the mac and cheese while it’s hot and enjoy!
Notes
Use quality ingredients for the best flavor. Don't overcook the pasta; aim for al dente as it continues to cook in the pot. Feel free to experiment with cheeses and add vegetables for added nutrition. Store leftovers in an airtight container and reheat with a splash of chicken broth or milk to regain creaminess.