Ingredients
Scale
- 1 lb boneless chicken breasts, cubed
- 2 cups cooked pasta (elbow macaroni, shells, or penne)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust (optional for topping)
- 1 egg (for egg wash, optional)
Instructions
- Season the cubed chicken with salt, pepper, thyme, and rosemary. Cook in a large skillet over medium heat until golden and cooked through. Remove and set aside.
- Cook pasta in boiling salted water according to package instructions. Drain and set aside.
- Melt butter in the same skillet, sauté diced onion and minced garlic until fragrant. Add frozen vegetables and cook until heated through.
- Pour in heavy cream, stir constantly. Add shredded cheddar and continue stirring until sauce is smooth. Season with salt and pepper as needed.
- Return cooked chicken to the skillet, add cooked pasta, and mix thoroughly to coat with the sauce.
- If using puff pastry, roll out on top of the skillet contents, brush with beaten egg, and bake at 400°F (200°C) for 15-20 minutes until golden and crispy.
Notes
- Use leftover cooked chicken for quicker preparation.
- Sauté chopped celery with onion for added flavor.
- Add herbs like sage or parsley for a fresh twist.
- For a healthier version, substitute heavy cream with Greek yogurt or low-fat milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 460 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg