Name: Creamy Chicken Rotini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz rotini or your favorite short pasta; 2 tablespoons unsalted butter; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 cups cooked chicken, shredded or cubed; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 teaspoon dried thyme; ½ teaspoon salt (adjust to taste); ¼ teaspoon ground black pepper; 2 tablespoons all-purpose flour; 2 cups chicken broth (low sodium); 1 cup milk (or half-and-half for extra creaminess)

Description

A comforting and creamy chicken rotini recipe that combines tender pasta, chicken, and mixed vegetables in a silky sauce, perfect for a cozy meal.

Ingredients

Scale

8 oz rotini or your favorite short pasta
2 tablespoons unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or cubed
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 teaspoon dried thyme
½ teaspoon salt (adjust to taste)
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups chicken broth (low sodium)
1 cup milk (or half-and-half for extra creaminess)

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Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or deep sauté pan, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Add the flour to the pan and stir well to coat the onions. Cook for 1 minute to eliminate the raw flour taste. Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Simmer the mixture until it thickens slightly—about 3–4 minutes.
Stir in the cooked chicken, frozen vegetables, thyme, salt, and pepper. Let everything simmer together for 5–7 minutes, allowing the vegetables to become tender and the flavors to meld.
Fold the cooked pasta into the skillet with the creamy chicken mixture. Stir well so every piece is coated in that silky, pot pie-style sauce. Serve warm, garnished with a sprinkle of black pepper or fresh herbs if you like.

Notes

For a richer flavor, consider using half-and-half instead of milk.
This dish can be customized with any of your favorite vegetables or pasta types.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3g
Sodium: 700mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg