Description
This Quick Chicken Pot Pie Pasta combines creamy sauce with hearty pasta and tender chicken, delivering warmth with each mouthful.
Ingredients
Scale
- 8 ounces rotini or penne pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add diced onions and minced garlic, cooking until the onions are translucent—about 3-4 minutes.
- Stir in the shredded chicken and frozen mixed vegetables. Cook for another 2-3 minutes until everything is heated through.
- Pour in the chicken broth and bring it to a simmer. Reduce heat and stir in the heavy cream. Mix in the dried thyme, salt, and pepper to taste.
- Add the cooked pasta to the skillet, stirring well to coat all ingredients in the creamy sauce. Let it cook together for an additional 2-3 minutes.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
For a lighter meal, substitute some of the heavy cream with more chicken broth or use a combination of both. This dish can be made entirely in one skillet for easier cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg