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

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.

Ratings & Reviews

It was ok

December 14, 2015
I had to jazz it up some because it was bland. In addition to salt and pepper I added garlic powder and onion powder. The sauce came out runny but that could've been my mistake. Will make it again if I kind find a way to thicken the sauce.

gradjess08's Review

December 20, 2013

librarian01's Review

August 27, 2013

Vandy1's Review

April 24, 2013
It's really nice to find recipes that are as quick and good as this one. The chicken can be canned if you are in a real hurry or grilled if you have an extra couple of minutes. Even the pickiest eaters in the family like this.

EBax77's Review

September 26, 2012


January 28, 2012