Ingredients
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup milk or half-and-half
- 8 oz uncooked short pasta (rotini, penne, or shells)
- 1 cup frozen peas
- 1 tsp dried thyme or 1/2 tsp poultry seasoning
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Melt butter in a large pot or deep skillet over medium heat.
- Add chopped onion and carrots; cook for 5–6 minutes until softened.
- Stir in garlic and diced chicken. Season with salt, pepper, and thyme. Cook until chicken is lightly browned.
- Sprinkle flour over the mixture and stir to coat.
- Gradually pour in chicken broth and milk while stirring constantly.
- Add uncooked pasta. Bring to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Stir in frozen peas during the last few minutes of cooking.
- Adjust seasoning as needed and garnish with fresh parsley before serving.
Notes
- Use rotisserie or leftover chicken to save time.
- Add a splash of cream or shredded cheese for extra richness.
- Include extra veggies like spinach or mushrooms if desired.
- Store leftovers with a splash of liquid to maintain creaminess when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
