Instructions

• Bring a large pot of water to a boil, add salt to taste, and cook 1 lb fusili or rotini according to package directions until al dente. Drain and set pasta aside.
• While the pasta cooks, heat a skillet over medium-high heat and add enough olive oil to coat the bottom. Add the 2–3 boneless, skinless chicken breasts cut into 1‑inch pieces. Sprinkle the chicken with 1 TB fresh thyme and salt and pepper to taste. Cook, stirring occasionally, until the chicken is cooked through and lightly browned (about 6–8 minutes). Transfer the cooked chicken to a plate and keep any pan juices in the skillet.
• In a separate medium saucepan, melt 2 TB butter over medium heat. Add 2 TB all-purpose flour and whisk continuously until combined and slightly bubbly, about 1–2 minutes.
• Add 2 tsp minced garlic to the roux and cook, whisking, for about 30 seconds to 1 minute until fragrant.
• Gradually whisk in 2 c milk until smooth. Continue cooking over medium heat, whisking frequently, until the sauce thickens to a creamy consistency, about 3–5 minutes.
• Remove the sauce from the heat and stir in 1 c shredded triple cheddar cheese until fully melted and smooth. Taste and adjust salt and pepper if needed.
• Add the cooked chicken and the drained pasta to the cheese sauce. Return to low heat and stir gently until everything is evenly combined and heated through.
• Sprinkle 2 TB fresh thyme and 1 TB oregano over the pasta, stir to distribute, then transfer to a serving dish.
• Top with 1/4 c grated Parmesan cheese and serve warm.