For the chicken ▢2-3 boneless, skinless chicken breasts cut into 1 in pieces ▢1 TB fresh thyme ▢olive oil ▢salt and pepper to taste For the pasta ▢1 lb fusili pasta or rotini ▢2 TB butter ▢2 TB all-purpose flour ▢2 tsp minced garlic ▢2 c milk ▢1 c shredded triple cheddar cheese ▢2 TB fresh thyme ▢1 TB oregano ▢1/4 c grated Parmesan cheese


Step - 1

As the package specifies, prepare pasta until al dente. Add oil to a skillet and chicken pieces while the pasta cooks.  

Add pepper, salt, and thyme to the chicken and sauté until thoroughly cooked. Melt the butter in a separate saucepan over medium heat.  

Step - 2

Once the butter has dissolved, whisk in the flour. After cooking the garlic for a few minutes, incorporate the milk. After the sauce has thickened, incorporate the cheese and whisk to melt.  

Step - 3

Then, combine the pasta and chicken pieces with the sauce and stir until thoroughly combined. Add oregano and thyme as a garnish. 

Step - 4

Warmly garnish with grated Parmesan cheese. GREATLY ENJOY!  

Step - 5

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