Can I prepare this recipe ahead of time?

Yes, several steps can be done earlier to save time.

Is this recipe beginner friendly?

Absolutely, the steps are simple and easy to follow.

Yes, you can make simple swaps based on your preferences.

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In a large skillet, heat olive oil over medium-high heat.
Season chicken pieces with salt, pepper, garlic powder, and paprika.
Add chicken to the skillet and cook until browned and cooked through (about 5-7 minutes).
Remove chicken from skillet and set aside.
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions for al dente.
Drain pasta and rinse with cool water. Set aside.
Preheat oven to 375°F (190°C).
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in milk and chicken broth until smooth.
Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes).
Remove from heat and stir in cream cheese, salt, pepper, and nutmeg (if using).
Add mozzarella, cheddar, and Parmesan cheese, stirring until melted and smooth.
In a large bowl, combine cooked pasta, cooked chicken, and creamy cheese sauce.
Stir until everything is well combined.
Pour mixture into a greased 9×13 inch baking dish.
In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese.
Sprinkle breadcrumb mixture evenly over the pasta bake.
Bake in preheated oven for 20-25 minutes, or until golden brown and bubbly.
Let stand for 5-10 minutes before serving.
Garnish with fresh parsley, if desired.

For the creamiest sauce, use whole milk and ensure the cream cheese is softened. Cook pasta al dente as it will absorb sauce in the oven.