Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup pasta (small shapes like shells or ditalini)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley and grated cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Pour in chicken broth and bring to a boil.
- Add pasta and cook until al dente according to package instructions.
- Stir in shredded chicken and heavy cream, cook until heated through.
- Season with salt and pepper, garnish with parsley and cheese before serving.
Notes
- You can substitute turkey or tofu for chicken for a different twist.
- Use gluten-free pasta if needed.
- For extra flavor, add a dash of smoked paprika or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg