Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken, shredded
- 8 ounces pasta (penne or fusilli)
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until tender.
- Stir in garlic and cook for 1 minute.
- Add cooked chicken and chicken broth, bringing to a boil.
- Reduce heat and add pasta, cooking until al dente.
- Stir in heavy cream, season with salt and pepper, and simmer for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can use gluten-free pasta for a gluten-free version.
- For added flavor, include a pinch of red pepper flakes.
- Prepare ahead and reheat on low for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg