This combo is wild! Can’t believe I never had it until now!

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.

For a spicy kick, add a pinch of red pepper flakes when cooking the chicken. If you prefer a vegetarian version, swap the chicken for mushrooms or zucchini. You can also experiment with different types of pasta, like penne or rotini, for a fun twist. To make it even more nutritious, toss in some spinach or kale during the last few minutes of cooking.