Classic Chicken Pot Pie Pasta

A delightful twist on the classic chicken pot pie, this pasta dish combines tender chicken, creamy sauce, and mixed vegetables all in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

8 oz pasta (rotini or penne) Any preferred shape will work.
2 cups cooked chicken, shredded Leftovers or rotisserie chicken work great.
1 cup frozen mixed vegetables A blend of peas, carrots, and corn adds color and flavor.
1 cup chicken broth Homemade or store-bought.
1 cup heavy cream Makes the dish luscious.
1 tablespoon olive oil For sautéing.
1 teaspoon garlic powder Essential flavor booster.
1 teaspoon onion powder Adds depth.
1 teaspoon dried thyme For a signature herbaceous note.
½ cup grated Parmesan cheese Enhances the dish with cheesy goodness.
Salt and pepper to taste Always remember seasoning!

Method

Preparation

Cook the pasta according to package instructions until al dente; drain and set aside.
In a large skillet, heat olive oil over medium heat until it shimmers.
Add the shredded chicken along with the frozen vegetables. Sauté for about 5 minutes, or until heated through.
Pour in the chicken broth and heavy cream, stirring to combine.
Season with garlic powder, onion powder, thyme, salt, and pepper. Let it come to a gentle simmer.
Fold in the cooked pasta and Parmesan cheese, stirring until everything is well combined and heated through.
Serve warm and enjoy the cozy vibes!

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g

Notes

Best served with a sprinkle of fresh parsley, a crisp green salad, or crusty bread for dipping. For leftovers, store in an airtight container in the fridge for up to three days.

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