Ingredients
- 12 oz penne, rotini, or egg noodles
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in carrots and celery, cooking for 5–6 minutes until slightly softened.
- Sprinkle flour over vegetables and stir well. Cook for 1–2 minutes.
- Gradually whisk in chicken broth, then add milk and heavy cream. Stir until sauce thickens.
- Add chicken, peas, salt, pepper, thyme, and parsley. Simmer for 5 minutes.
- Add cooked pasta and toss to coat in the sauce.
- Stir in shredded cheddar cheese until melted and smooth.
- Remove from heat and let sit a few minutes before serving.
Notes
- Use rotisserie chicken for a quicker preparation.
- Add mushrooms or corn for extra flavor and texture.
- Substitute half-and-half for a lighter version.
- Freshly shredded cheese melts better than pre-shredded.
- Add a splash of milk when reheating to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
