Ingredients:

  • 1 lb boneless skinless chicken breast, cubed
  • 12 oz rotini or penne pasta
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup sour cream
  • ½ cup whole milk
  • 1 tsp onion powder
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup panko breadcrumbs

Instructions:

  1. Cook the pasta in salted water for 2 minutes less than the package directions. Drain and set aside.
  2. In a skillet over medium-high heat, melt butter and sauté cubed chicken breast with garlic powder, salt, and pepper until no longer pink.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, and onion powder until completely smooth.
  4. Fold the seared chicken and undercooked pasta into the sauce until every noodle is coated.
  5. Pour the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  6. Evenly distribute the shredded sharp cheddar cheese, mozzarella cheese, and panko breadcrumbs across the surface.
  7. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until the edges are bubbling and the cheese is golden brown.