Ingredients
Scale
- 8 ounces of your favorite pasta (penne or rotini work great)
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1/2 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheese (optional, but highly recommended!)
Instructions
- Boil salted water and cook pasta according to package instructions; drain and set aside.
- In a skillet, heat olive oil and sauté onion, garlic, carrots, and celery until tender (5-7 minutes).
- Add diced chicken and cook until no longer pink (7-10 minutes), seasoning with salt and pepper.
- Pour in chicken broth, bring to a simmer, then add heavy cream and thyme; stir and simmer for 5 minutes.
- Stir in cooked pasta and peas; mix well and add shredded cheese if desired.
- Remove from heat, serve hot, and enjoy!
Notes
- Feel free to customize the vegetables based on your preference.
- This dish can be made ahead and reheated for quick meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free pasta)