Description
Welcome to your next obsession: a bowl of silky pasta swirled with caramelized onion flavor, melty cheese, and tender chicken. This dish takes all the best parts of French onion soup and gives them a weeknight-friendly twist. It’s comforting, craveable, and secretly light—perfect for meal prep or a cozy dinner. Ready to turn your kitchen into a mini Parisian bistro?
Ingredients
Pasta & Protein
• 16 oz Carba-Nada fusilli (or whole wheat pasta)
• 28 oz cooked chicken breast, shredded
• 1 cup diced yellow onion
• 2 tbsp Italian seasoning + paprika
• ⅓ cup light shredded mozzarella
• ⅛ cup fresh parmesan
Creamy Onion Sauce
• 4 tbsp Lipton French Onion Dip Mix
• 1 cup low-sodium beef broth
• 4 Laughing Cow Light Swiss wedges
• ½ cup unsweetened vanilla almond milk
• 2 tsp onion powder + 2 tsp paprika
Instructions
-
Cook Pasta:
Boil for 5 mins only. Drain and toss with olive oil. Reserve ¼ cup water. -
Sauté Chicken & Onion:
Cook onion 5 mins until soft. Add chicken and spices; warm through. Deglaze with broth. -
Make Sauce:
Simmer broth, almond milk, dip mix, onion powder, and paprika. Add cheese wedges one by one. Stir until smooth. -
Combine & Melt:
Add pasta and chicken mix to sauce. Stir in mozzarella and parmesan. Heat until melted and glossy. -
Meal Prep It!
Divide into 6 containers. Cool 10 mins before sealing. Store up to 4 days in the fridge or freeze up to 3 months.
Notes
• Undercook pasta—it finishes in sauce for perfect texture.
• Add mushrooms or white beans for variety.
• Freeze flat in bags for easy reheating.
• Vanilla almond milk? Trust—it balances the savory!
Nutrition
- Calories: 410 cal Per Serving
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g