Ingredients:
2 tablespoons olive oil
1 lb chicken breast, cubed
1 small onion, chopped
2 cloves garlic, minced
2 cups mixed vegetables (peas, carrots, corn)
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken broth
2 cups milk
12 oz pasta (penne or rotini)
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)
Directions:
Heat olive oil in a large pot over medium-high heat. Add cubed chicken and cook until browned, about 5-7 minutes.
Add chopped onion and minced garlic to the pot, cooking until softened, about 2-3 minutes.
Stir in mixed vegetables, thyme, salt, and black pepper. Cook for another 2 minutes.
Pour in chicken broth and milk, stirring to combine.
Add pasta to the pot and bring the mixture to a boil. Reduce heat, cover, and simmer for 12-15 minutes, or until the pasta is al dente and most of the liquid is absorbed.
Stir in heavy cream, shredded cheddar cheese, and grated Parmesan cheese until the cheese is melted and the sauce is creamy.
Remove from heat and let the pasta sit for a few minutes to thicken. Garnish with chopped fresh parsley, if desired, and serve.
Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins
Kcal: 450 | Servings: 6
