Description
A hearty and satisfying pasta dish inspired by classic chicken pot pie, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 2 cups frozen peas
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, and sauté until tender, about 5-7 minutes.
- Stir in the shredded chicken and frozen peas. Mix well.
- Whisk together chicken broth, heavy cream, and flour in a separate bowl until smooth. Slowly add to the skillet.
- Add garlic powder, thyme, salt, and pepper. Bring to a simmer, stirring continually until the sauce thickens.
- Add the cooked pasta to the skillet and mix until well coated in the sauce.
- If desired, sprinkle shredded cheese on top and let it melt before serving.
- Serve warm and enjoy your creamy Chicken Pot Pie Pasta!
Notes
When prepping ingredients, dice vegetables uniformly for even cooking. Whisking flour into the broth and cream is crucial to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg