Cook the pasta: Bring a large pot of water to a boil. Add a pinch of salt and cook pasta until just tender. Reserve 1/2 cup pasta water, then drain and set aside.

Prep the veggies and chicken: Finely dice carrots and chicken so they cook quickly and are easy for toddlers to chew. Chop broccoli small, mince onion and garlic, and have peas and spinach ready.

Sauté the aromatics: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add onion and carrot with a small pinch of salt. Cook 4–5 minutes until soft. Stir in garlic for 30 seconds.

Cook the chicken: Add diced chicken to the pan. Season lightly with salt and a tiny pinch of paprika if using. Cook 5–7 minutes, stirring, until the chicken is opaque and cooked through. Remove chicken and veggies to a bowl.

Steam the greens: In the same pan, add broccoli and 2 tablespoons water. Cover and steam 2–3 minutes until just tender. Stir in peas and spinach for 1–2 minutes until wilted. Transfer to the bowl with the chicken mixture.

Make the creamy sauce: Reduce heat to medium-low. Melt butter in the pan, then sprinkle in flour and whisk for 1 minute to form a smooth paste. Slowly pour in chicken broth while whisking, then the milk. Keep whisking 3–4 minutes until the sauce thickens slightly.

Finish the sauce: Stir in Parmesan and cream cheese if using. Add a splash of reserved pasta water if you want a looser sauce. Taste and adjust with a tiny pinch of salt. Keep flavors gentle.

Combine: Add the cooked pasta, chicken, and veggies back into the pan. Toss gently to coat everything in the sauce. Add a squeeze of lemon for brightness and a sprinkle of parsley if you like.

Check texture for toddlers: If needed, mash a portion lightly with a fork or add a splash more milk to thin the sauce. Make sure everything is soft enough for your child’s stage.

Serve warm: Let it cool slightly before serving. For very young toddlers, serve in small, soft pieces and avoid heavy garnishes.