Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound cooked chicken breast, diced
- 12 ounces pasta (penne or rotini)
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup crumbled flaky pastry or biscuit topping (optional)
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and heated through.
- Stir in garlic powder, onion powder, salt, and pepper.
- Add chicken broth and bring to a simmer. Stir in heavy cream and cheese, cooking until the sauce thickens.
- Mix in cooked pasta, peas, and carrots. Cook for 2-3 minutes until heated through.
- Optional: top with flaky pastry or biscuit crumble and bake at 375°F for 10 minutes for a crispy topping.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a healthier version, use light cream and reduce cheese amount.
- Serve with fresh herbs like parsley for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop, baking (optional)
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg