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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring it to a rolling boil over high heat.

Add the small pasta to the boiling broth. Reduce the heat to medium-low, cover the pot, and simmer, stirring occasionally to prevent sticking, until the pasta is al dente and most of the broth has been absorbed. This usually takes about 8-12 minutes, depending on the type of pasta.

Stir in the cooked chicken breast (if using), the softened cream cheese, and 1 cup of grated Parmesan cheese. Continue stirring gently until the cheeses are fully melted and the broth has transformed into a creamy, cheesy sauce.

Taste the pasta and season with salt and black pepper as needed. Adjust seasonings to your preference.

Ladle the cheesy chicken broth pasta into individual bowls. Garnish generously with fresh chopped parsley and additional grated Parmesan cheese before serving immediately.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring it to a rolling boil over high heat.

Add the small pasta to the boiling broth. Reduce the heat to medium-low, cover the pot, and simmer, stirring occasionally to prevent sticking, until the pasta is al dente and most of the broth has been absorbed. This usually takes about 8-12 minutes, depending on the type of pasta.

Stir in the cooked chicken breast (if using), the softened cream cheese, and 1 cup of grated Parmesan cheese. Continue stirring gently until the cheeses are fully melted and the broth has transformed into a creamy, cheesy sauce.

Taste the pasta and season with salt and black pepper as needed. Adjust seasonings to your preference.

Ladle the cheesy chicken broth pasta into individual bowls. Garnish generously with fresh chopped parsley and additional grated Parmesan cheese before serving immediately.
