Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli)
- 1 pound cooked chicken breast, diced
- 1 cup frozen peas and carrots mix
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 sheet puff pastry or pie crust, baked and crumbled
Instructions
- Preheat oven to 375°F (190°C). Prepare baked pastry crust and crumble into small pieces.
- In a large skillet, combine cooked chicken, peas and carrots, heavy cream, chicken broth, garlic powder, thyme, salt, and pepper. Simmer until heated through and slightly thickened.
- Add cooked pasta and Parmesan cheese to the sauce, mixing well.
- Transfer mixture to a serving dish or individual bowls. Top with crispy pastry crumbs.
- Garnish with fresh herbs if desired and serve warm.
Notes
- You can substitute fresh pastry for puff pastry for a flakier texture.
- Adjust seasoning to taste and add shredded cheese on top before serving for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop and baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 125 mg