Description
A comforting chicken pot pie pasta that combines tender chicken, hearty vegetables, and pasta in a creamy, savory sauce inspired by classic pot pie flavors.
Ingredients
- 2 cups cooked chicken breast, diced or shredded
- 8 oz pasta (penne or rotini)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or light cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Cook pasta according to package instructions, drain, and set aside.
- In a large skillet or pot, melt butter with olive oil over medium heat.
- Sauté onion until softened, then add garlic and cook for 30 seconds.
- Stir in frozen vegetables and cook for 3–4 minutes.
- Sprinkle flour over the vegetables and stir to coat.
- Gradually whisk in chicken broth and milk, stirring until smooth and thickened.
- Add thyme, parsley, salt, and pepper.
- Stir in cooked chicken and simmer for 5 minutes.
- Add cooked pasta and mix until well combined.
- Stir in cheese if using, until melted and creamy.
- Serve warm.
Notes
- Use rotisserie chicken to save time.
- Add mushrooms for extra flavor.
- This dish reheats well and is great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American