Instructions
Step 1: Cook macaroni in salted boiling water until tender. Drain and set aside./nStep 2: Season chicken with salt, pepper, paprika, and Italian seasoning./nStep 3: Heat olive oil in a skillet over medium-high heat. Add chicken bites and cook until golden and fully cooked. Remove and set aside./nStep 4: In the same skillet, melt butter and sauté garlic until fragrant./nStep 5: Return chicken to the skillet and toss in the garlic butter. Sprinkle with parsley and keep warm./nStep 6: In a saucepan, heat milk and butter over medium heat. Add Velveeta and cheddar cheese, stirring until melted and smooth./nStep 7: Stir in garlic powder and season with salt and pepper to taste./nStep 8: Add cooked macaroni to the cheese sauce and mix until fully coated./nStep 9: Serve butter herb chicken bites over the creamy macaroni. Garnish with parsley and extra cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess. Avoid overheating to keep the cheese sauce smooth and the chicken tender.
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