Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup pasta (penne or rotini)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese and fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until fragrant.
- Add chicken broth and bring to a boil.
- Stir in pasta and cook until al dente, about 8 minutes.
- Reduce heat and stir in cooked chicken and heavy cream.
- Season with Italian seasoning, salt, and pepper.
- Simmer for another 5 minutes until heated through.
- Serve hot, garnished with Parmesan cheese and parsley.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a thinner broth, add more chicken broth.
- Use Gluten-free pasta to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg