Cheesy Chicken Broth Pasta
Cheesy Chicken Broth Pasta
Ingredients
For the Cheesy Pasta
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 6 cups chicken broth
- 1 1/2 cups small pasta, such as ditalini, orzo, or small shells
- 1 1/2 cups cooked chicken breast, shredded or diced (optional)
- 1 cup Parmesan cheese, grated, plus more for serving
- 4 ounces cream cheese, softened
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
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.
⏱️ 2 min
- 2
Pour in the chicken broth and bring it to a rolling boil over high heat.
⏱️ 5 min
- 3
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.
⏱️ 12 min
- 4
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.
⏱️ 3 min
- 5
Taste the pasta and season with salt and black pepper as needed. Adjust seasonings to your preference.
⏱️ 1 min
- 6
Ladle the cheesy chicken broth pasta into individual bowls. Garnish generously with fresh chopped parsley and additional grated Parmesan cheese before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Broth Pasta
Ingredients
For the Cheesy Pasta
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 6 cups chicken broth
- 1 1/2 cups small pasta, such as ditalini, orzo, or small shells
- 1 1/2 cups cooked chicken breast, shredded or diced (optional)
- 1 cup Parmesan cheese, grated, plus more for serving
- 4 ounces cream cheese, softened
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
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.
⏱️ 2 min - 2
Pour in the chicken broth and bring it to a rolling boil over high heat.
⏱️ 5 min - 3
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.
⏱️ 12 min - 4
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.
⏱️ 3 min - 5
Taste the pasta and season with salt and black pepper as needed. Adjust seasonings to your preference.
⏱️ 1 min - 6
Ladle the cheesy chicken broth pasta into individual bowls. Garnish generously with fresh chopped parsley and additional grated Parmesan cheese before serving immediately.
⏱️ 2 min