One Pot Creamy Chicken Pasta***
- 2 tablespoons olive oil
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 1/2 cup diced onions
- 1 tablespoon minced garlic
- 2 large boneless, skinless chicken breasts cut into one-inch pieces
- pinch of salt
- pinch of pepper
- 1 1/2 cups milk
- 1 1/2 cups chicken broth, plus more as needed
- 3 tablespoons flour
- 8 ounces dry fettuccine pasta
- 1 cup shredded cheddar cheese, plus more for topping
Adapted from spoonfulofflavor.com
Heat olive oil in a large pot or Dutch oven. Add vegetables and minced garlic. Saute over medium heat until vegetables become tender, about 5-7 minutes. Add chicken and season with salt and pepper. Continue to saute over medium heat until chicken is no longer pink.
Add milk, broth and flour. Stir to combine and add pasta. Add a little more broth, if necessary, to cover pasta completely (about 1/2 cup). Stir to combine.
Bring to a boil. Cover, reduce to low and cook for 20 to 25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together. Remove lid and cook another 5 minutes to allow sauce to thicken. Remove from heat, stir in cheese and top with freshly chopped parsley.