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Classic Chicken Pot Pie Pasta

A delightful twist on traditional pot pie, this creamy pasta dish is loaded with chicken and veggies, all made in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta Any type of pasta works.
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 2 cloves garlic, minced Toasting the garlic enhances flavor.
  • 1 teaspoon dried thyme Feel free to add more if desired.
  • 2 cups chicken broth Ensure it is gluten-free if necessary.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option.
  • Salt and pepper to taste Adjust seasoning as desired.
  • 1 teaspoon parsley, for garnish Fresh parsley adds color and flavor.

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions; drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
  2. Stir in the cooked chicken, carrots, peas, garlic, and thyme. Cook for a few minutes until heated through.
Making the Sauce
  1. Pour in chicken broth and bring to a simmer.
  2. Reduce heat and add heavy cream, stirring to combine. Season with salt and pepper.
Combining and Serving
  1. Add the cooked pasta to the skillet, stirring well to coat.
  2. Serve warm, garnished with parsley.

Notes

This pasta keeps in the fridge for about 3-4 days. It can also be frozen for up to a month; add a splash of cream when reheating if it seems thick. Experiment with your favorite veggies or add spice as desired.