- 12 oz pasta (penne, rotini, or shells)
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables
Creamy Sauce & Optional Add-Ins
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup shredded cheddar or mozzarella cheese
- Crushed crackers or breadcrumbs for topping (optional)
Rotisserie chicken works perfectly here.
Kitchen Equipment Required
- Large pot for pasta
- Large skillet or saucepan
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
A deep baking dish helps hold the creamy sauce.
Step-by-Step Cooking Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Cook pasta in salted water until just al dente. Drain and set aside.
- In a skillet, melt butter over medium heat.
- Add onion and cook until softened, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the mixture and stir to form a roux.
- Slowly whisk in chicken broth, then cream.
- Simmer until thickened, about 3–5 minutes.
- Season with salt, pepper, and thyme.
- Stir in cooked chicken and frozen vegetables.
- Combine sauce with pasta and mix well.
- Transfer to the baking dish and sprinkle cheese on top.
- Add cracker or breadcrumb topping if using.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Pro Cooking Tips for Best Results
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