Name: Chicken Pot Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 Tablespoons butter; 1 cup chopped onion; 2 teaspoons minced garlic; 2 Tablespoons flour; 2-2/1/2 cups chicken stock, plus more if needed; 1 1/4 cup heavy cream; 1/4 teaspoon dried thyme or 1 teaspoon fresh chopped thyme; 1 1/4 teaspoon kosher salt, plus more to taste; 1/2 teaspoon pepper, plus more to taste; 3 cups dried short pasta such as cavatappi or shells; 10 ounces frozen mixed vegetables; 2 cups shredded cooked chicken; 1/4 cup grated parmesan cheese, plus more for topping; Chopped parsley for garnish

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.

30 min total 5 min prep 25 min cook 6 501 cal

Instructions

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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.