Chicken Pot Pie Pasta
Chicken Pot Pie Pasta combines the creamy, comforting flavors of a classic chicken pot pie with the ease of a pasta dish. This one-pot meal is filled with tender chicken, mixed vegetables, and pasta in a rich, savory sauce. It’s a quick and easy way to enjoy the flavors of pot pie without the pie crust and makes for a perfect family-friendly dinner.
Equipment
- Large pot or deep skillet with lid
- Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 2 cups uncooked pasta penne, rotini, or bowtie work well
- 1 lb chicken breast or thighs cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup frozen mixed vegetables peas, carrots, corn
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary optional
- Fresh parsley for garnish (optional)
Instructions
- Cook the chicken:
- Heat olive oil or butter in a large pot or deep skillet over medium heat. Add the chicken, season with salt and pepper, and cook until browned on all sides and cooked through (about 5-7 minutes). Remove the chicken from the pot and set aside.
- Sauté aromatics:
- In the same pot, add the diced onion and sauté for 3-4 minutes, until softened. Add the garlic and cook for another 1 minute until fragrant.
- Add pasta and broth:
- Add the uncooked pasta to the pot, along with the chicken broth, thyme, and rosemary (if using). Stir well and bring to a gentle boil. Cover, reduce heat to medium-low, and cook for about 10-12 minutes, stirring occasionally until the pasta is al dente.
- Stir in vegetables and cream:
- Once the pasta is cooked, add the frozen vegetables, heavy cream, and cooked chicken back to the pot. Stir well and cook for an additional 5-7 minutes until the vegetables are tender and the sauce has thickened.
- Add cheese and season:
- Stir in the grated Parmesan cheese and adjust seasoning with additional salt and pepper, if needed. Cook for another 1-2 minutes to allow the flavors to meld.
- Serve:
- Garnish with fresh parsley if desired, and serve warm.
Video
Notes
- For a lighter version, use milk instead of heavy cream and replace Parmesan with a low-fat cheese.
- Customize the vegetables by adding mushrooms, broccoli, or green beans.
- This dish can be stored in the refrigerator for up to 3 days; reheat in a skillet or microwave, adding a little extra cream or broth if needed.
- You can substitute rotisserie chicken to save time; just add it in Step 4.