Ingredients:

  • 3 cups uncooked pasta (penne, rotini, or fusilli)
  • 2 cups cooked chicken breast, shredded
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese (divided)
  • Salt and pepper to taste
  • (Optional) pinch of paprika or cayenne pepper for added flavor
  • (Optional) 1 cup frozen peas and carrots mix or other vegetables like bell peppers or spinach.
  • (Optional) Additional shredded cheese for topping (about half a cup)
  • (Optional) Fresh parsley, chopped for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet over medium heat, add olive oil. Sauté the chopped onion until translucent—about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Pour in heavy cream and chicken broth; stir well to combine.
  5. Gradually add in the shredded cheddar cheese while stirring continuously until melted and smooth.
  6. Season with salt, pepper, and optional spices such as paprika or cayenne pepper.
  7. In a large mixing bowl, combine cooked pasta, shredded chicken, optional vegetables if using, and cheese sauce; mix gently until everything is evenly coated.
  8. Pour mixture into a greased baking dish (approximately an 8x12 inch size). Spread it out evenly.
  9. Sprinkle additional shredded cheese on top of the pasta mixture.
  10. Place in preheated oven and bake uncovered for about 20–25 minutes or until bubbly and golden brown on top.
  11. Remove from oven; let cool slightly before serving! Garnish with fresh parsley if desired.