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Chicken Pot Pasta
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Chicken Pot Pasta

Ingredients

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Instructions

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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.
2
|
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
|
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.

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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.

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