Chicken Pot Pasta
Chicken Pot Pasta
Ingredients
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 2 teaspoons minced garlic
- tablespoons all-purpose flour
- cups chicken stock, plus more if needed
- 1 1/4 cups heavy cream
- 1/4 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
- 1 1/4 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 cups dried short pasta such as cavatappi or shells
- 10 ounces frozen mixed vegetables
- cups shredded cooked chicken
- 1/4 cup grated Parmesan cheese, plus more for topping
- chopped parsley, for garnish
Instructions
- 1
Heat butter in a large deep skillet over medium-high heat. Add onion and cook until softened, stirring often, about 3 minutes. Add garlic and cook for 1 minute.
4 min - 2
Stir in flour and cook for 1 minute. Add stock, cream, thyme, salt, and pepper, and bring to a simmer, stirring occasionally.
1 min - 3
Add pasta and return to a simmer. Reduce heat slightly to medium to maintain a low simmer and cook, stirring occasionally until pasta is tender and mixture has thickened, 10 to 12 minutes. Add up to 1/3 cup more liquid if needed, if too much liquid evaporates before pasta is cooked.
12 min - 4
Stir in vegetables and chicken and cook until heated through. Stir in Parmesan cheese; taste and adjust seasoning.
- 5
Serve topped with chopped parsley and more grated Parmesan.
Nutrition
Per serving (based on 6 servings)
