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Chicken Pot Pie Pasta

A creamy and savory dish combining the comforting flavors of chicken pot pie with the heartiness of pasta, perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces of pasta penne or rotini works well
  • 2 tablespoons of olive oil
  • 1 small onion chopped
  • 2 cloves of garlic minced
  • 2 cups of cooked chicken shredded
  • 1 cup of frozen mixed vegetables peas, carrots, corn
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1/2 cup of chicken broth
  • 1 cup of heavy cream
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Boil a large pot of salted water and add the pasta.
  2. In a skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and sauté until translucent, about 3-5 minutes.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the shredded chicken and frozen mixed vegetables to the skillet.
  6. Sprinkle in the thyme and rosemary, stirring well to combine.
  7. Slowly add the chicken broth and heavy cream, stirring to create a sauce.
  8. Drain the cooked pasta and add it to the skillet, tossing to coat.
  9. Taste and season with salt and pepper as needed.

Notes

For an extra touch, top with crispy breadcrumbs before serving!