Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 6 servings
Photo: Howard Lee Puckett; Styling: Buffy Hargett

How to Make It

Step 1

Prepare pasta according to package directions. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Add onion and bell pepper; sauté 5 minutes or until tender. Add mushrooms; sauté 4 minutes. Remove from Dutch oven.

Step 2

Melt remaining 3 Tbsp. butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until thickened and bubbly.

Step 3

Stir chicken, sautéed vegetables, and hot cooked pasta into sauce. Add cheese, pepper, and salt. Serve with desired toppings.

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