Chicken Pot Pasta

Name: Chicken Pot Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 Tablespoons 2 Tablespoons butter; 1 cup 1 cup chopped onion; 2 teaspoon 2 teaspoons minced garlic; 2 Tablespoons 2 Tablespoons flour; 2 2-2/1/2 cups chicken stock, plus more if needed; 1.25 cup 1 1/4 cup heavy cream; 0.25 teaspoon 1/4 teaspoon dried thyme or 1 teaspoon fresh chopped thyme; 1.25 teaspoon 1 1/4 teaspoon kosher salt, plus more to taste; 0.5 teaspoon 1/2 teaspoon pepper, plus more to taste; 3 cup 3 cups dried short pasta such as cavatappi or shells; 10 ounce 10 ounces frozen mixed vegetables; 2 cup 2 cups shredded cooked chicken; 0.25 cup 1/4 cup grated parmesan cheese, plus more for topping; Chopped parsley for garnish

Sunday Table

This chicken pot pasta is a 30-minute dinner that pleases everyone. Creamy with plenty of Parmesan cheese, it's a cozy dish for cold nights.

Original sourceallrecipes.com/chicken-pot-pasta-recipe-11887356

Chicken Pot Pasta

Sunday Table

Allrecipes.com

Difficultymedium

Ingredients

Instructions

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Step 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.
Step 2
Stir in flour and cook for 1 minute. Add stock, cream, thyme, salt, and pepper, and bring to a simmer, stirring occasionally.
Step 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.
Step 4
Stir in vegetables and chicken and cook until heated through. Stir in Parmesan cheese; taste and adjust seasoning.
Step 5
Serve topped with chopped parsley and more grated Parmesan.

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