Ingredients
- 2 cups cooked chicken, shredded or chopped
- 12 oz short pasta (rotini, penne, or shells)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream or milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add onions, carrots, and celery; sauté until softened, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in butter and flour to create a roux. Cook for 1 minute until golden and bubbling.
- Gradually pour in chicken broth while stirring to avoid lumps. Add cream, dried thyme, salt, and black pepper. Stir to combine.
- Bring to a simmer, then add uncooked pasta. Cover and cook, stirring occasionally, for 10–12 minutes or until pasta is tender and sauce is creamy.
- Stir in cooked chicken and frozen peas. Cook for another 2–3 minutes until heated through.
- Let the dish sit for a few minutes off the heat to allow the sauce to thicken before serving.
Notes
- Substitute turkey for chicken for a twist.
- Add mushrooms for extra flavor depth.
- Top with Parmesan cheese or buttery breadcrumbs before serving.
- Use milk instead of cream for a lighter version.
- Store leftovers in an airtight container for up to 4 days; reheat with a splash of milk or broth.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg