Ingredients
Scale
- 2 cups cooked chicken, shredded
- 12 oz pasta (penne or fusilli)
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 sheet puff pastry or 1/2 cup bread crumbs
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions, drain and set aside.
- In a large skillet, melt butter over medium heat. Add cooked chicken and vegetables, sauté for 3-4 minutes.
- Pour in heavy cream and chicken broth, bring to a simmer.
- Add shredded cheese, stir until melted and sauce thickens.
- Preheat oven to 375°F (190°C). Transfer mixture to a baking dish.
- If using puff pastry, place on top, cut vents, and bake for 20-25 minutes until golden. If using bread crumbs, sprinkle on top before baking.
Notes
- You can substitute with turkey or vegetarian protein options.
- For a gluten-free version, use gluten-free pasta and bread crumbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 115 mg