• Cook the pasta in water in accordance with the instructions on the package. When cooked, drain the pasta (reserve 1 ½ cups of pasta water from the pot, see Step 8) and set the cooked pasta aside.
  8-10 oz elbow pasta
• While the pasta cooks, I prepare the chicken.
• Heat a pot or skillet on medium-heat on the stove. If you're not using a non-stick pan, oil the pan with olive oil, butter, etc.
• Add the diced chicken to the pan along with 1 teaspoon of Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper to taste.
  20-24 oz boneless skinless chicken thighs or breasts, ½ teaspoon smoked paprika, Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper to taste
• Cook the chicken on both sides until fully cooked and no longer pink. Remove the chicken from the pan and set it aside. Leave the chicken drippings in the pan. This will add flavor to the dish.
• Add the butter to the pan and allow it to melt at medium-low heat. Sprinkle the flour throughout the pan and onto the melted butter. Add the flour in stages to avoid clumping. Stir to combine the butter and flour to create a roux, which will thicken the cream sauce.
  3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
• Add in the heavy cream, milk, grated cheese, 1 teaspoon of Italian Seasoning, salt, and pepper to taste. Stir to combine until the cheese melts and the sauce thickens. Taste the sauce repeatedly and make adjustments to the spices as needed.

  Refer to steps below (as a reference) if you plan to broil the dish.
  1 cup heavy whipping cream, 1 cup milk, 4 cups grated cheese, Italian seasoning, salt and pepper to taste
• Add the cooked chicken and pasta to the pot/pan and stir to combine. If the mixture with the sauce seems too thick or is not coating the pasta well, this is a good time to add some pasta water you reserved. Start with a small amount and add enough to produce a creamy result.

Optional Broiling for a Browned Crust (I have to eat my mac and cheese with a crisp topping!)

• Preheat the oven to Broil.
• Reserve 1 cup of grated cheese and only use 3 cups of cheese when making your cream sauce or feel free to just top the dish with even more cheese.
• Sprinkle the cup of cheese on top of the chicken mac and cheese.
• Broil the dish for 4-6 minutes or until the top of the dish has browned. Be careful not to overcook because the chicken with dry out.
• Cool before serving.