Instructions

• Bring a large pot of salted water to a boil. Add 1 lb fusili or rotini and cook according to package directions until al dente. Reserve some pasta cooking water (optional), then drain and set the pasta aside.
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the 2–3 boneless, skinless chicken breasts cut into 1-inch pieces. Sprinkle the chicken with 1 TB fresh thyme, salt, and pepper to taste.
• Cook the chicken, stirring occasionally, until browned and cooked through. Transfer the cooked chicken to a plate and set aside.
• Reduce the heat to medium. In the same skillet, add 2 TB butter and melt.
• Add 2 TB all-purpose flour to the melted butter and whisk continuously to form a roux. Cook until the raw flour smell is gone (about 1–2 minutes).
• Stir in 2 tsp minced garlic and cook briefly until fragrant (about 30 seconds).
• Gradually whisk in 2 c milk until smooth. Bring the mixture to a gentle simmer and cook, whisking frequently, until the sauce thickens and coats the back of a spoon.
• Remove the skillet from the heat and stir in 1 c shredded triple cheddar cheese until fully melted and the sauce is smooth. Taste and adjust salt and pepper if needed.
• Return the cooked chicken and the drained pasta to the skillet. Toss to combine, adding a little of the reserved pasta water if the sauce needs loosening.
• Sprinkle 2 TB fresh thyme and 1 TB oregano over the pasta and toss to distribute evenly.
• Transfer to bowls or a serving dish and top with 1/4 c grated Parmesan cheese. Serve warm.