Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup pasta (elbow or small shells)
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp butter
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- In a large pot, melt butter over medium heat and sauté onion and garlic until fragrant.
- Add chicken broth and bring to a boil.
- Stir in pasta and cook until al dente.
- Reduce heat and add shredded chicken, milk or cream, and Parmesan cheese.
- Simmer until heated through and slightly thickened.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- Replace chicken with cooked turkey for variation. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
