Ingredients
Scale
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breast, diced
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook until golden, about 5–6 minutes. Remove and set aside.
- In the same pan, melt butter. Add onion and carrots; sauté 3–4 minutes until softened. Add garlic; cook 30 seconds.
- Stir in flour; cook 1 minute. Gradually whisk in chicken broth and heavy cream until smooth.
- Add thyme, salt, and pepper. Bring to a simmer and cook 3 minutes until slightly thickened.
- Stir in pasta, return to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Stir in cooked chicken, peas, cheddar, and Parmesan. Cook 2 more minutes until cheese melts.
- Garnish with fresh parsley before serving.
Notes
- For a thicker sauce, simmer 2–3 minutes longer uncovered.
- To make ahead: prepare as directed, cool, and refrigerate up to 3 days. Reheat gently with a splash of milk to loosen.
- For gluten-free: use gluten-free pasta and cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead of flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Chicken, Contains Dairy, Wheat
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
