Parmesan Garlic Chicken Mac and Cheese

Cook Pasta: Boil macaroni in salted water according to package directions. Drain and set aside.
Sauté Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with garlic powder, salt, and pepper. Cook until golden brown and fully cooked through, about 6–8 minutes. Remove chicken and set aside.
Make Garlic Roux: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for another minute to create a roux.
Add Milk: Slowly whisk in the milk, stirring constantly until the mixture is smooth and thickened, about 3–5 minutes.
Melt Cheese: Lower the heat and stir in mozzarella and Parmesan until melted and creamy. Mix in Italian seasoning.
Combine: Add the cooked pasta and chicken back into the skillet. Stir until everything is evenly coated with the cheesy garlic sauce.
Serve: Spoon into bowls and garnish with chopped parsley, if using. Serve hot and enjoy.

Broiled Topping: Transfer to a baking dish, top with breadcrumbs and a little extra cheese, then broil for 2–3 minutes until golden.
Veggie Boost: Stir in sautéed spinach, peas, or broccoli for added nutrition and color.
Spicy Version: Add red pepper flakes or a dash of hot sauce to the cheese sauce.
Alternative Cheeses: Mix in sharp cheddar or provolone for a more complex flavor.

Creamier Sauce: Use whole milk or add a splash of heavy cream for extra richness.
Smooth Melt: Shred cheese from a block to avoid anti-caking agents that can make sauces grainy.
Meal Prep: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.
Chicken Shortcut: Use rotisserie chicken for an even quicker prep time.