Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz (340g) penne or fusilli pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 cup heavy cream
- 1/2 cup halal chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a small bowl, mix the salt, pepper, smoked paprika, and dried oregano. Sprinkle this seasoning mixture evenly over the chicken pieces.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let the mixture simmer gently for about 5 minutes until it begins to thicken slightly.
- Turn the heat to low and stir in the shredded cheddar and mozzarella cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked pasta and the golden chicken back into the skillet. Toss everything together until the pasta and chicken are thoroughly coated in the cheesy sauce.
- Garnish with fresh parsley and serve immediately while hot and gooey.