10 cloves of garlic, butter, three cheeses, and chicken in one pan. The cheese pull is mandatory.
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Pre-shredded cheese has anti-clumping coating that makes sauces grainy. Fresh-grated parmesan integrates into pasta sauces silkily.
Toss chicken with Italian seasoning and salt. Heat oil in Dutch oven, sear chicken 4 minutes until golden. Remove to a plate.
Add butter to the pot. When melted, add 10 cloves of minced garlic. Cook 90 seconds — fragrant, not browned.
Pour in broth, scrape up any browned bits. Add pasta. Return chicken to pot.
Bring to boil, reduce to medium-low, cover. Simmer 12-14 minutes, stirring every 4 minutes.
Off heat, stir in cream and parmesan. Add mozzarella and provolone, stir until melted into a glossy sauce.
Top with parsley and extra parmesan. Serve immediately while the cheese pull still works.
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