4 tablespoons salted butter

3/4 pound boneless chicken breasts, cut into cubes

1 yellow onion, chopped

1 teaspoon garlic powder

Salt and black pepper, to taste

2 green onions, sliced

2 tablespoons fresh thyme leaves

1 teaspoon paprika

1/2 teaspoon cayenne pepper (or to taste)

2 cups chicken broth or water

1 1/2 cups whole milk

1 pound short-cut pasta (penne, fusilli, or rigatoni)

2 zucchini or yellow summer squash, sliced

1/3 cup grated Parmesan cheese

1 1/2 cups shredded colby jack or cheddar cheese

Fresh basil, for serving

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Preheat oven to 425°F.
In a large pot, melt 2 tablespoons of butter over medium heat. Add onion and chicken. Season with salt and pepper. Cook until chicken is lightly golden.
Add remaining butter, green onions, thyme, paprika, garlic powder, and cayenne. Cook for 2–3 minutes until fragrant.
Pour in broth and milk. Bring to a gentle boil. Add pasta and zucchini. Cook, stirring often, until pasta is al dente and most of the liquid is absorbed (about 8 minutes). Season with salt and pepper.
Stir in Parmesan and 1 cup of shredded cheese. Transfer to a greased oven-safe casserole dish if needed.
Sprinkle remaining cheese over the top.
Bake uncovered for 20 minutes until bubbly and golden brown.
Serve warm, garnished with fresh basil and extra thyme if desired.