Description
This Chicken Pot Pie Pasta recipe combines the flavors of a classic pot pie with the convenience of a pasta dish. Creamy and comforting, it’s a perfect family-friendly meal that’s easy to make on a busy weeknight.
Ingredients
Scale
For the Chicken:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Pasta:
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup whole milk
- 8 ounces uncooked pasta (rotini or penne)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the Chicken: Heat butter and olive oil in a skillet, season chicken, and cook until golden. Set aside.
- Prepare the Pasta: Sauté onion, add garlic, pour in broth and milk, then add pasta. Simmer until pasta is tender.
- Finish the Dish: Stir in vegetables, cooked chicken, cream, and cheese. Cook until heated through. Serve warm, garnished with parsley.
Notes
- You can use rotisserie chicken to save time.
- Add more broth or cream for a saucier consistency.
- Leftovers reheat well the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
