Cheesy Chicken and Pasta Skillet

1.Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

2.While pasta cooks, heat olive oil and butter in a large skillet over medium heat until butter is melted and sizzling.

3.Add the chopped onion and diced bell pepper to the skillet. Sauté for 5-6 minutes until softened and translucent.

4.Add minced garlic to the skillet and cook for an additional 1 minute until fragrant, stirring frequently to avoid burning.

5.Reduce heat to medium-low. Stir in the cream of chicken soup and 2 cups of water, mixing well to combine.

6.Add the cooked elbow macaroni to the skillet and stir thoroughly to coat the pasta with the creamy sauce.

7.Add the ricotta cheese, stirring gently to incorporate it into the mixture for extra creaminess.

8.Sprinkle in the shredded mozzarella and grated Parmesan cheeses. Stir continuously until all the cheese has melted and the sauce is smooth and bubbly, about 3-4 minutes.

9.Season with salt and freshly ground black pepper to taste. Stir well to distribute the seasoning evenly.

10.Remove from heat and let the skillet rest for 2 minutes before serving to allow the sauce to thicken slightly.

11.Serve hot, optionally garnished with fresh parsley or basil for a touch of color and freshness.