Ingredients
Scale
- 12 oz of pasta (penne or rotini)
- 2 cups cooked and shredded chicken
- 1 cup diced carrots
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and diced carrots, sautéing until the vegetables are tender and onion becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the sautéed vegetables, stir well and cook for about 1 minute.
- Gradually pour in the chicken broth while stirring to avoid lumps, then add the heavy cream and bring to a simmer, letting it thicken for 3-4 minutes.
- Stir in the shredded chicken and frozen peas, seasoning with salt and pepper. Cook for another 2-3 minutes.
- Toss the cooked pasta into the sauce, stirring until evenly coated, then sprinkle Parmesan cheese on top and stir until melted.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in microwave or stovetop with a splash of cream or broth.
- Substitute turkey or shrimp for chicken for a new twist.
- Add mushrooms or celery for extra flavor and texture.
- Make it spicy with red pepper flakes or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (with substitute)
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg