Description
A comforting twist on classic chicken pot pie — this creamy pasta dish is loaded with tender chicken, vegetables, and a rich sauce that mimics the flavors of a pot pie, all tossed with pasta for an easy weeknight meal.
Ingredients
Scale
- 12 oz pasta (penne, rotini, or shells)
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or cubed
- 2 cups mixed frozen vegetables (peas, carrots, corn)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream (optional for extra creaminess)
- Salt and pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet or pot, melt butter over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 1 more minute.
- Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth and milk until smooth and thickened, about 4–5 minutes.
- Add in shredded chicken, frozen vegetables, thyme, parsley, salt, and pepper. Simmer for 5–7 minutes until heated through and vegetables are tender.
- Stir in the cooked pasta and heavy cream (if using). Mix until everything is well coated in the sauce.
- Serve hot, optionally topped with grated Parmesan or a sprinkle of fresh herbs.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Add mushrooms or celery for extra vegetables if desired.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken pot pie pasta, creamy chicken pasta, comfort food, easy chicken dinner, one-pot pasta