Ingredients
Method
Cook the tortiglioni
- Bring 8 cups chicken broth to a boil in a large Dutch oven or pot. Add the tortiglioni and cook until al dente according to the package directions.
- Before draining, reserve 1 cup of the cooking broth for the sauce. Drain the pasta and set aside.
Make the creamy sauce
- Return the pot to low heat. Add the reserved 1 cup chicken broth, onion soup mix, and cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth.
- Gradually stir in the freshly grated Parmesan until melted and creamy.
Finish the sauce
- Remove the pot from the heat and stir in the Greek yogurt.
- Season with garlic powder, dehydrated onion flakes, red pepper flakes, salt, and black pepper to taste.
Bring everything together
- Return the tortiglioni to the pot and add 1 cup shredded chicken and 4 cups of your favorite cooked vegetable medley.
- Gently toss everything together until evenly coated in the sauce. Return to low heat for a few minutes if needed, just until everything is warmed through.
- If the sauce becomes thicker than you like, add a splash of additional broth or milk.
Serve
- Taste and adjust the seasoning, then finish with additional freshly grated Parmesan and red pepper flakes if you like.
Notes
The creamy onion sauce is the star here—everything else is flexible.
I usually make mine with shredded chicken and a fire-roasted veggie blend I always keep in the freezer, but don't make a special grocery trip for it. Use beef instead, leave the meat out completely, or throw in whatever vegetables in your fridge or freezer need to be used. This is very much a use what you have kind of dinner. Want to add protein?
Go for it. I often add about 1 cup of shredded chicken, but leftover beef works just as well. This recipe is meant to be flexible, so use what you have—or leave the meat out completely. Save that broth!
Whatever you do, don’t send all that pasta broth down the drain. Before draining the tortiglioni, scoop out at least 1 cup and set it aside. The broth has picked up starch from the pasta while it cooks, which helps make our sauce creamy and gives us all that chicken-broth flavor back. Use whatever veggies you love. I usually use a fire-roasted vegetable medley with Brussels sprouts, mushrooms, bell peppers, and red onion because I always have a bag in my freezer. You need about 4 cups, so use whatever combination you have on hand. Perfect for leftover chicken. I roast chicken regularly and keep homemade bone broth in the freezer, so this is one of my favorite ways to turn both into another dinner. Store-bought broth and rotisserie chicken work just as well. Wait to add the Greek yogurt. Remove the pot from high heat before stirring it in to keep the sauce smooth and creamy. Watch the salt. Parmesan, onion soup mix, and broth can all be salty, so taste the finished sauce before adding much additional salt.
I usually make mine with shredded chicken and a fire-roasted veggie blend I always keep in the freezer, but don't make a special grocery trip for it. Use beef instead, leave the meat out completely, or throw in whatever vegetables in your fridge or freezer need to be used. This is very much a use what you have kind of dinner. Want to add protein?
Go for it. I often add about 1 cup of shredded chicken, but leftover beef works just as well. This recipe is meant to be flexible, so use what you have—or leave the meat out completely. Save that broth!
Whatever you do, don’t send all that pasta broth down the drain. Before draining the tortiglioni, scoop out at least 1 cup and set it aside. The broth has picked up starch from the pasta while it cooks, which helps make our sauce creamy and gives us all that chicken-broth flavor back. Use whatever veggies you love. I usually use a fire-roasted vegetable medley with Brussels sprouts, mushrooms, bell peppers, and red onion because I always have a bag in my freezer. You need about 4 cups, so use whatever combination you have on hand. Perfect for leftover chicken. I roast chicken regularly and keep homemade bone broth in the freezer, so this is one of my favorite ways to turn both into another dinner. Store-bought broth and rotisserie chicken work just as well. Wait to add the Greek yogurt. Remove the pot from high heat before stirring it in to keep the sauce smooth and creamy. Watch the salt. Parmesan, onion soup mix, and broth can all be salty, so taste the finished sauce before adding much additional salt.