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Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 4 cups (32 ounces) chicken broth
- 1 cup (238 g) heavy cream
- 1 cup whole milk
- 1 ½ cups (139.5 g) small shell pasta, uncooked
- 1 cup (100 g) Parmesan cheese, freshly grated, plus more for serving
- ½ cup (56.5 g) mozzarella cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Combine chicken with spices in a bowl.
- Heat olive oil and sear the chicken until lightly browned.
- Cook onion and garlic in the same pot until softened.
- Add chicken broth, heavy cream, and milk; stir until smooth.
- Add pasta and return chicken to pot; simmer until pasta is tender.
- Stir in Parmesan and mozzarella until melted.
- Serve warm, garnished with additional cheese and parsley.
Notes
Use freshly grated cheese for optimal melting.
Store leftovers in an airtight container for up to 3 days.
For a gluten-free option, replace pasta with gluten-free version or skip.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 24
- Cholesterol: 120