Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil or butter in a large skillet or deep saucepan over medium heat. Add the frozen peas, carrots, and corn. Sauté for 3–4 minutes until softened. Set the veggies aside.
2. Make the Sauce:
- In the same skillet, melt 4 tbsp butter over medium heat. Add the chopped onion and garlic, cooking until softened (about 3 minutes).
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, making sure to avoid lumps. Add the heavy cream and stir until the sauce thickens, about 5–7 minutes.
- Stir in the thyme, rosemary, garlic powder, salt, and pepper. Adjust seasoning to taste.
3. Combine Everything:
- Add the cooked pasta, sautéed veggies, and shredded chicken to the skillet with the sauce. Stir well to coat everything evenly.
4. Optional Topping (For a Baked Version):
- Preheat your oven to 375°F (190°C).
- Transfer the pasta mixture to a greased casserole dish.
- In a small bowl, mix the breadcrumbs (or crushed crackers) with Parmesan cheese and melted butter. Sprinkle this topping over the pasta.
- Bake uncovered for 10–15 minutes, or until the topping is golden brown and crispy.
