Creamy Chicken Pot Pie Pasta
A comforting, one-skillet dinner that combines the flavors of chicken pot pie with pasta, featuring a creamy sauce and vibrant vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free option available
Ingredients
Scale
- 8 oz pasta
- 1 lb cooked and shredded chicken breast
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add cooked chicken and mixed vegetables, sautéing for about 5 minutes.
- Stir in chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper.
- Bring to a simmer and cook for 5–7 minutes until slightly thickened.
- Add the cooked pasta to the skillet, stirring to combine.
- Cook for an additional 2–3 minutes to heat through.
- Serve warm, garnished with fresh parsley if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. Can be made ahead and stored in the fridge.
Find it online: https://www.mealbreeze.com/creamy-chicken-pot-pie-pasta/