Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces, garlic powder, onion powder, salt, and pepper. Cook until chicken is browned and cooked through.
1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, Salt and pepper, 1 pound boneless, skinless chicken breasts
Pour in chicken broth, cream of chicken soup, and milk. Stir well to combine.
4 cups chicken broth, 1 can condensed cream of chicken soup, 1 cup milk
Add uncooked pasta to the pot. Make sure the pasta is mostly submerged in the liquid.
1 pound pasta
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is cooked through and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the pot from heat. Stir in cheddar cheese and mozzarella cheese until melted and creamy. Mix well.
1 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese
If desired, stir in frozen peas and sun-dried tomatoes.
1 cup frozen peas, 1/2 cup chopped sun-dried tomatoes
Garnish with fresh parsley and serve hot.
Fresh parsley
