# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
→ Vegetables
02 - 3 large yellow onions, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
→ Pasta
05 - 12 ounces short pasta such as penne, fusilli, or rigatoni
→ Broth and Liquids
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 4 cups low-sodium beef or chicken broth
09 - 1/2 cup dry white wine, optional or substitute with additional broth
10 - Salt and freshly ground black pepper to taste
→ Cheese
11 - 1 cup Gruyère cheese, shredded
12 - 1/2 cup mozzarella cheese, shredded
13 - 2 tablespoons grated Parmesan cheese
# Steps:
01 - Heat olive oil and 1 tablespoon butter in a large Dutch oven or deep skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, approximately 6 to 8 minutes. Transfer chicken to a plate and set aside.
02 - In the same pot, add remaining butter. Add sliced onions and a generous pinch of salt. Cook slowly over medium-low heat, stirring frequently, until onions are deeply caramelized and golden brown, approximately 20 to 25 minutes.
03 - Add minced garlic and thyme, and sauté for 1 minute until fragrant.
04 - Pour in wine if using and scrape up any browned bits from the bottom of the pot. Allow to reduce by half, approximately 2 to 3 minutes.
05 - Return cooked chicken to the pot. Add uncooked pasta and broth. Bring to a boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until pasta reaches al dente texture and most liquid has been absorbed, approximately 10 to 12 minutes.
07 - Stir in Gruyère and mozzarella cheese until melted and creamy. Adjust seasoning with additional salt and pepper as needed.
08 - Sprinkle with Parmesan cheese and, if desired, broil under the oven for 2 to 3 minutes until golden and bubbly.
09 - Transfer to serving bowls and serve hot, garnished with additional fresh thyme.
