Four Cheese Chicken Pasta

Kevin and I had such a good night last night. We listened to old school music - O-Town, KC and JoJo etc. and cooked and danced. We made this four cheese pasta and added chicken (you can add any meat if you want or just eat it as-is) and it was delicious. We always adjust the flavor based on preferences so below is what we did. The original recipe can be found HERE but we changed quite a bit. Our full recipe is below. 

Ingredients:
1 boneless, skinless chicken breast, diced
1 cup heavy cream
2 tsp dried thyme
1 tbsp garlic powder
1 oz mozzarella cheese, shredded
1/4 tsp pepper
1 oz Parmigiano Reggiano cheese, grated
1/4 lb grated Le Gruyere
1/4 cup shredded Parmesan cheese
1 pound Rotini pasta

Directions:
In a medium pot, combine cream with thyme, garlic powder and pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan to prevent scorching. Remove from heat and let sit for 5 minutes. 

Return to low heat and add grated Gruyere cheese and whisk until melted. Whisk in Parmigiano Reggiano followed by Mozzarella. Turn off heat but keep on burner. 

Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Transfer pasta to cheese sauce but reserve 1/4 cup of the pasta water and add to the heavy cream. Working over medium-low heat, stir until pasta is covered. Add chicken or any type of meet and stir until combined. Add parmesan and any additional seasonings. Serve immediately.