Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup uncooked pasta (penne or rotini)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until tender.
- Add shredded chicken and cook for 2 minutes.
- Pour in chicken broth and bring to a boil.
- Add pasta and cook until al dente.
- Reduce heat and stir in heavy cream and cheese until melted and smooth.
- Season with salt and pepper. Serve hot, garnished with parsley.
Notes
- Feel free to substitute cream with coconut milk for a dairy-free version.
- You can add vegetables like peas or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg