2 cups elbow macaroni
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth and milk, then stir in the elbow macaroni. Bring to a boil, then reduce the heat to a simmer.
Cook the pasta, stirring occasionally, until it’s al dente and most of the liquid is absorbed, about 10-12 minutes.
Stir in the marinara sauce and let it heat through for a couple of minutes.
Remove the pot from heat and stir in the mozzarella and Parmesan cheese until melted and creamy.
Sprinkle with fresh basil if using, and serve hot.
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