Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups cooked shredded chicken
- 1 cup uncooked pasta (penne or shells)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
- Add cooked shredded chicken and cook for 2 minutes.
- Pour in chicken broth and bring to a boil.
- Add pasta and simmer until al dente, about 10 minutes.
- Stir in heavy cream and season with Italian seasoning, salt, and pepper. Cook for 2-3 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Use rotisserie chicken for quick prep.
- Adjust cream quantity for desired richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (use gluten-free pasta)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
