Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz pasta (penne or fusilli)
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 1/4 cup butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon thyme
- Salt and pepper to taste
- Carby biscuit or puff pastry for topping
Instructions
- Cook pasta according to package instructions and set aside.
- In a large skillet, melt butter over medium heat and sauté diced onion and garlic until fragrant.
- Add mixed vegetables and cook for 3-4 minutes.
- Stir in heavy cream, Parmesan, cheddar cheese, thyme, salt, and pepper. Cook until the sauce thickens.
- Add shredded chicken and cooked pasta to the sauce, toss to combine.
- Transfer mixture to a baking dish, top with biscuit or puff pastry sheet.
- Bake at 375°F (190°C) for 20-25 minutes until the topping is golden brown and crispy.
Notes
- Feel free to substitute the vegetables with your favorites.
- Use pre-cooked chicken to save time.
- For a gluten-free version, replace pastry with gluten-free dough.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: comfort-food, kid-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg