Description
A comforting creamy chicken pasta dish with vegetables and cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
- 8 ounces small pasta (like rotini or shells)
- 2 ½ cups chicken broth
- 1 cup milk
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Sauté the aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chicken and veggies: Toss in the shredded chicken and frozen mixed vegetables. Stir to combine and cook for 2–3 minutes until the veggies begin to soften.
- Add the pasta and liquids: Pour in the pasta, chicken broth, and milk. Stir well. Sprinkle in the flour, salt, pepper, and thyme. Bring the mixture to a gentle boil.
- Simmer until creamy: Reduce the heat to low and cover. Let it simmer for about 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. If the mixture looks too thick, you can add a splash of milk or broth to loosen it.
- Finish with cheese: Once the pasta is cooked and creamy, stir in the shredded cheddar cheese until melted and smooth.
- Serve and enjoy: Garnish with freshly chopped parsley, if desired, and serve warm. It’s comfort food at its best.
Notes
- This dish can be adjusted by adding different vegetables or proteins as desired.
- For extra creaminess, consider adding more cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg