Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2-3 minutes until translucent and fragrant.
- Stir in 2 cups of cooked, shredded chicken and 1-2 chopped chipotle peppers. Cook for an additional 2 minutes.
- Pour in 3 cups of chicken broth and 1 cup of heavy cream. Stir to combine and bring to a gentle simmer.
- Add 12 ounces of uncooked penne pasta, cover, and cook for 10-12 minutes until tender but al dente, stirring occasionally.
- Reduce heat to low and fold in 2 cups of shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning as needed. Let sit off heat for 2 minutes before serving hot, garnished with fresh herbs.
Nutrition
Notes
For a quick meal prep, consider making it ahead and storing it in the fridge or freezer. It reheats well and remains delicious.