Ingredients
Scale
- 2 cups cooked chicken, shredded
- 12 oz pasta (penne or rotini)
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions; drain and set aside.
- Heat olive oil in a large skillet over medium heat, add garlic and cook until fragrant.
- Add mixed vegetables and cook for 2-3 minutes.
- Stir in cooked chicken, chicken broth, and heavy cream; simmer for 5 minutes.
- Mix in Parmesan and cheddar cheeses until melted and sauce thickens.
- Add cooked pasta to the skillet and toss to coat evenly.
- Season with thyme, salt, and pepper. Serve hot, optionally topped with additional cheese.
Notes
- Use leftover cooked chicken for quicker preparation.
- For a gluten-free option, substitute with gluten-free pasta.
- Adjust cheese types and amounts for preferred flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stove-top and baking
- Cuisine: American
- Diet: Comfort food, Family friendly
Nutrition
- Serving Size: 1 bowl (approx 250g)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg