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Chicken Pot Pasta

Chicken Pot Pasta

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.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: N/A per serving

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 ¼ cup - 1 1/4 cup heavy cream
  • ¼ teaspoon - 1/4 teaspoon dried thyme or 1 teaspoon fresh chopped thyme
  • 1 ¼ teaspoon - 1 1/4 teaspoon kosher salt, plus more to taste
  • ½ 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
  • ¼ cup - 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.
  2. Stir in flour and cook for 1 minute. Add stock, cream, thyme, salt, and pepper, and bring to a simmer, stirring occasionally.
  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.
  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

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