Description
A comforting creamy chicken pot pie pasta combining tender chicken, vegetables, and pasta in a rich, velvety sauce inspired by classic pot pie flavors.
Ingredients
- 2 cups cooked pasta (penne or rotini)
- 2 cups cooked chicken (shredded or diced)
- 2 tablespoons butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions and set aside.
- In a large skillet, melt butter over medium heat.
- Add onion and cook until softened, about 3–4 minutes.
- Add garlic and cook for 30 seconds.
- Stir in mixed vegetables and cook for 3–4 minutes.
- Sprinkle flour over the mixture and stir well.
- Gradually add chicken broth, stirring constantly until thickened.
- Stir in heavy cream, thyme, salt, and pepper.
- Add cooked chicken and pasta, mixing until coated.
- Stir in cheese if using until melted.
- Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken for convenience.
- Add mushrooms or spinach for extra vegetables.
- Adjust thickness with more broth if needed.
- Great for leftovers and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American