Ingredients
Scale
- 12 oz (340g) pasta (penne or rotini work great)
- 2 cups cooked and shredded chicken (preferably leftover or rotisserie)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, adds smoky flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shredded chicken and cook for 2-3 minutes to heat through. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.
- Reduce heat to low and add cream cheese to the skillet, stirring until melted and smooth. Pour in chicken broth and stir well. Gradually add shredded cheddar and Parmesan cheeses, stirring continuously until the sauce is silky and creamy.
- Add the cooked pasta to the skillet, tossing to coat thoroughly with the creamy sauce. Let simmer for a few minutes to meld flavors.
- Garnish with chopped parsley and serve immediately, pairing with salads or garlic bread for a complete meal.
Notes
- For extra flavor, top with additional shredded cheese and fresh herbs.
- Storage: Cool completely, then transfer to an airtight container in the refrigerator for up to 3 days. Reheat in microwave or on stovetop, adding chicken broth to loosen the sauce if needed.
- Customize with cooked bacon, sautéed mushrooms, or vegetables like spinach for added variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg