Ingredients
Scale
- 8 ounces pasta (penne or fusilli)
- 2 cups cooked shredded chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, cut into strips
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, then drain and set aside.
- In a large skillet, combine chicken, vegetables, chicken broth, heavy cream, garlic powder, salt, and pepper. Simmer until vegetables are tender and sauce thickens.
- Stir in cooked pasta and cheese, mix well.
- Transfer to a baking dish. Top with pastry strips or crumble flaky pastry over the filling.
- Bake for 20-25 minutes or until the topping is golden brown and crispy.
Notes
- You can add your favorite vegetables or substitute with frozen mixed veggies.
- Use pre-cooked chicken or rotisserie chicken for convenience.
- For a cheesy twist, sprinkle extra cheese before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg