Ingredients
Scale
- 8 ounces pasta (penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup cooked biscuits or flaky pastry pieces (for topping)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to make a roux.
- Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens.
- Add garlic powder, onion powder, salt, and pepper. Mix well.
- Fold in cooked chicken, peas, carrots, and shredded cheese. Stir until cheese melts and ingredients are combined.
- Add cooked pasta to the sauce and mix thoroughly.
- Transfer to serving bowls, top with flaky pastry pieces or biscuits, and serve hot.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a gluten-free option, use gluten-free pasta and pastry.
- Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 125 mg