Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and sauté for another minute.
Stir in the frozen mixed vegetables and cook for 5-7 minutes, until they are tender.
Add the cooked chicken to the skillet and stir to combine.
In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this mixture into the skillet.
Add the thyme, parsley, salt, and pepper. Stir well and let the mixture simmer for 5 minutes.
Stir in the cooked pasta and mix until everything is well combined.
Sprinkle the shredded cheddar cheese over the top and allow it to melt into the pasta.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings
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