Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 2 cups uncooked pasta (penne or rotini work well)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Feel free to substitute the heavy cream with half-and-half for a lighter version, or swap out the chicken breast for rotisserie chicken if you’re pressed for time. The beauty of this dish lies in its flexibility, much like the adaptable recipes my grandmother used to make.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until golden brown, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Return the chicken to the pot and add the frozen peas, chicken broth, and uncooked pasta. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 15-20 minutes, or until the pasta is cooked through, stirring occasionally to prevent sticking.
- Stir in the heavy cream, dried thyme, salt, and pepper. Cook for another 5 minutes until the sauce thickens slightly.
- Remove from heat and stir in the Parmesan cheese until melted and the sauce is creamy.
- Serve hot, garnished with extra Parmesan if desired, and enjoy the comforting flavors that remind me of my grandmother’s kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International