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.
2 tablespoons butter
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups chicken stock, plus more if needed
1 1/4 cups heavy cream
1/4 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
1 1/4 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black 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
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.
Stir in flour and cook for 1 minute. Add stock, cream, thyme, salt, and pepper, and bring to a simmer, stirring occasionally.
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.
Stir in vegetables and chicken and cook until heated through. Stir in Parmesan cheese; taste and adjust seasoning.
Serve topped with chopped parsley and more grated Parmesan.
