Ingredients
Scale
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped, for garnish
Instructions
- In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until golden, about 5–6 minutes. Remove and set aside.
- Add onion to the same skillet and sauté until softened, about 3 minutes. Add garlic and cook 30 seconds more. <li id="instruction-step-3" Stir in pasta, peas and carrots, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 12–14 minutes, stirring occasionally, until pasta is tender.
- Stir in heavy cream and cooked chicken. Simmer 2–3 minutes until sauce thickens slightly. Remove from heat and stir in Parmesan cheese.
- Serve warm, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add a splash of lemon juice at the end for brightness.
- Make it gluten-free by using GF pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté and simmer
- Cuisine: American
- Diet: Contains gluten, dairy
Nutrition
- Serving Size: 1 cup
- Calories: 540 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
