Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the pasta using a colander and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant. This helps release their flavor and softens them slightly.
In a mixing bowl, combine the shredded mozzarella cheese, ricotta cheese, cooked shredded chicken, grated Parmesan, garlic powder, onion powder, black pepper, salt, dried basil, and oregano. Pour in the milk and stir well until all ingredients are evenly mixed.
Add the cooked elbow macaroni and sautéed sun-dried tomatoes to the cheese and chicken mixture. Stir thoroughly to ensure the pasta is well coated and the ingredients are evenly distributed.
Preheat your oven to 375°F (190°C). Transfer the pasta mixture to your greased baking dish and spread it out evenly. Sprinkle an extra handful of shredded mozzarella cheese on top for that golden, bubbly crust. Bake uncovered for 20-25 minutes or until the cheese is melted and lightly browned.
Remove the baked mac from the oven and let it cool for a few minutes to set. Serve warm, and watch as the mozzarella cheese pulls stretch with every forkful—pure comfort food magic.
