Ingredients
Scale
- 8 oz pasta (penne or shells)
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup pie crust crumbs or crushed crackers
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente, then drain.
- In a large skillet, melt butter over medium heat. Add carrots and cook until tender.
- Add cooked chicken, peas, heavy cream, and Parmesan cheese. Stir until well combined and heated through.
- Season with salt and pepper to taste.
- Transfer mixture to a serving dish, sprinkle pie crust crumbs or crushed crackers on top.
- Serve warm, garnished with fresh herbs if desired.
Notes
- You can swap heavy cream for Greek yogurt for a lighter version.
- Use store-bought pie crust crumbs for quick preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop, Bake (optional topping)
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg