Ingredients
Scale
- 12 oz penne, rotini, or egg noodles
- Salt for pasta water
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- 2 1/2 cups shredded cooked chicken (rotisserie or homemade)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 1/2 cups shredded cheddar cheese (plus extra for topping)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook pasta in salted water until just shy of al dente. Drain and set aside.
- In a large skillet or Dutch oven, melt butter over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds.
- Sprinkle flour over onion and garlic to make a roux. Cook 1–2 minutes.
- Slowly whisk in chicken broth and milk, stirring to remove lumps. Add thyme, salt, pepper, and optional nutmeg. Simmer 3–4 minutes until thickened.
- Fold in shredded chicken and frozen vegetables. Warm 2–3 minutes.
- Add cooked pasta and stir gently to coat. Mix in shredded cheddar cheese until melted.
- Optional: Transfer to baking dish or oven-safe skillet. Top with extra cheese and broil 2–4 minutes, or bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
- Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for a shortcut.
- Frozen mixed vegetables work without thawing.
- For vegetarian version, omit chicken and use vegetable broth.
- Add cooked bacon or sautéed mushrooms for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop / Optional Oven Finish
- Cuisine: American