Classic Chicken Pot Pie Pasta

A delightful twist on a comforting favorite, this dish features tender chicken, creamy sauce, and colorful vegetables nestled amidst perfectly cooked pasta.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
8 ounces penne or rotini pasta Cook until al dente.
2 cups chicken broth For a lighter version, use vegetable broth.
1 cup heavy cream Alternatively, use half-and-half.
1 cup frozen mixed vegetables (carrots, peas, corn) Fresh vegetables can be used as substitutes.
1 tablespoon olive oil For cooking the chicken and seasoning.
1 tablespoon chopped fresh parsley Add before serving for freshness.
1/2 teaspoon garlic powder Fresh minced garlic can be used instead.
1/2 teaspoon onion powder Substitute with diced onions if preferred.
to taste none salt and pepper Season according to preference.

Method

Preparation

Heat the olive oil in a large skillet over medium heat for about 2 minutes until shimmering.
Add the shredded chicken, garlic powder, and onion powder to the skillet. Stir well and cook for 2-3 minutes.
Pour in the chicken broth and heavy cream, stirring until well combined. Bring to a gentle simmer for 3-4 minutes.
Once simmering, add the cooked pasta and stir gently to coat evenly. Let cook for an additional 2-3 minutes.
Stir in the frozen mixed vegetables and heat through for about 3-4 minutes. Season with salt and pepper.
Remove from heat and sprinkle with fresh parsley before serving.

Notes

For enhanced flavor, sauté onions and garlic before adding other ingredients. Customize with seasonal vegetables. Serve with a sprinkle of grated cheese for richness.