Ingredients
- 12 oz pasta (penne, rotini, or shells)
- 2 cups cooked chicken (shredded or cubed)
- 2 cups shredded white cheddar cheese
- 2 tbsp butter
- 2 cloves garlic (minced)
- 2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions until al dente; drain and set aside.
- In a large skillet over medium heat, melt the butter and sauté the minced garlic for about 30 seconds.
- Whisk in flour, cooking for an additional minute to create a roux.
- Gradually add milk and heavy cream while whisking; let simmer for 3–5 minutes until thickened.
- Stir in shredded white cheddar cheese until melted; season with salt and pepper.
- Add cooked pasta and chicken to the sauce; toss gently until well-coated.
- Serve immediately, garnished with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 610
- Sugar: 5g
- Sodium: 650mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 98mg
Keywords: For added nutrition, consider mixing in vegetables like spinach or broccoli. If you prefer a lighter dish, use whole grain pasta or reduce the amount of cheese. Save some pasta water to adjust the consistency of the sauce if needed.