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Chicken Pot Pasta
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Instructions
1
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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.
2
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Stir in flour and cook for 1 minute. Add stock, cream, thyme, salt, and pepper, and bring to a simmer, stirring occasionally.
3
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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.
4
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Stir in vegetables and chicken and cook until heated through. Stir in Parmesan cheese; taste and adjust seasoning.
5
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Serve topped with chopped parsley and more grated Parmesan.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💦Reserve 1 cup of pasta cooking water before draining, which can help adjust sauce consistency and add silky texture to your chicken pot pasta.
- Vegetable Prep Perfection 🥦Thaw frozen mixed vegetables completely and pat dry to prevent excess moisture from making your sauce watery and diluting the creamy texture.
- Flavor Layering Technique 🧅Sauté onions and garlic in butter until just translucent to build a rich flavor base before adding flour and creating the creamy sauce.
- Chicken Moisture Hack 🍗If using rotisserie or leftover chicken, briefly warm it in the sauce to prevent drying out and help it absorb the creamy flavors.
- Cheese Melting Pro Tip 🧀Remove the pot from direct heat when adding Parmesan cheese to prevent clumping and ensure a smooth, creamy consistency.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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