Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup elbow macaroni
- 1 cup heavy cream
- 4 cups chicken broth
- 2 cups sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Instructions
- In a large pot, heat olive oil over medium heat. Add diced chicken seasoned with salt and pepper. Cook until golden brown on all sides.
- Remove the chicken from the pot. In the same pot, sauté onion and garlic until fragrant (about 3-4 minutes).
- Pour in chicken broth and bring to a boil. Add elbow macaroni and cook according to package instructions until al dente.
- Reduce heat; slowly stir in heavy cream for a creamy texture.
- Gradually add shredded cheddar cheese, stirring until melted. Fold in frozen peas for color and nutrition.
- Taste and adjust seasoning with salt and pepper before serving hot.
Notes
- Customize with different cheeses or add veggies like broccoli for extra flavor.
- For meal prep, store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 90mg