Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb chicken breast, diced
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced celery
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 8 oz pasta (such as penne, rotini, or fusilli)
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- Chopped fresh parsley (for garnish, optional)
Instructions
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken:
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the diced onion, garlic, carrots, celery, and a pinch of salt and pepper.
- Sauté until the vegetables are tender, about 5 minutes.
- Make the Sauce:
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and heavy cream, continuing to stir until the sauce is smooth and starts to thicken.
- Add the shredded cheddar cheese, dried thyme, dried rosemary, and additional salt and pepper. Stir until the cheese is melted and the sauce is creamy.
- Combine Everything:
- Return the cooked chicken to the skillet and stir to combine.
- Add the cooked pasta and frozen peas, stirring until everything is evenly coated with the sauce and heated through.
- Serve:
- Garnish with chopped fresh parsley if desired and serve immediately. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal
- Fat: 25g
- Carbohydrates: 45g
- Protein: 30g