Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add diced chicken, garlic powder, Italian seasoning, salt, and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes.
Step 2: Pour in the marinara sauce and chicken broth. Stir in the elbow macaroni and bring to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
Step 3: Reduce heat to low. Stir in heavy cream, mozzarella, and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
Step 4: Remove from heat and let sit for 2-3 minutes to thicken. Garnish with fresh basil or parsley, if desired. Serve hot!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth or cream if needed to loosen the sauce. This dish can also be frozen for up to 2 months; thaw before reheating.
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