Ingredients
Scale
- 2 cups cooked chicken, shredded
- 12 oz pasta (penne or shells)
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup flaky pie crust crumbles
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant.
- Add cooked chicken and vegetables; sauté for 3-5 minutes.
- Pour in chicken broth and heavy cream, bringing to a simmer.
- Stir in Parmesan cheese, salt, and pepper. Cook until the sauce thickens.
- Add cooked pasta and mix until well coated with the sauce.
- Sprinkle flaky pie crust crumbles on top and serve warm.
Notes
For extra flavor, sprinkle chopped fresh parsley or thyme before serving. For a gluten-free version, substitute with gluten-free pasta and crust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 125 mg