If it was up to me, I’d have this daily.

Preheat the oven to 375°F (190°C).

Cook the fusilli pasta according to the package directions until al dente. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.

Sprinkle the flour over the onions and garlic, stirring to combine and cook for about 2 minutes.

Gradually whisk in the milk and chicken broth, continuing to whisk until the mixture thickens and begins to bubble.

Lower the heat and stir in 1 1/2 cups of mozzarella cheese and Parmesan until melted and smooth. Add the basil, oregano, salt, and pepper.

Stir in the cooked chicken and pasta, mixing until everything is well-coated with the creamy sauce.

Transfer the pasta mixture into a greased 9×13-inch baking dish.

Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.

In a small bowl, combine the breadcrumbs and melted butter, then sprinkle over the pasta.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Garnish with fresh parsley if desired, and serve hot.

For a lighter version, you can use whole wheat pasta and replace the heavy cream with half-and-half. If you have picky eaters, consider mixing in some finely chopped veggies like spinach or bell peppers. For those who enjoy a bit of spice, adding a pinch of red pepper flakes to the creamy sauce can give it a delightful kick. You could also substitute the chicken with turkey or even add some cooked bacon for a different flavor profile.