Creamy Chicken Pot Pie Pasta
A one-skillet creamy pasta dish that combines the comforting flavors of pot pie with tender pasta and vegetables, ready in under 30 minutes.
- 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
- 8 oz pasta (penne or rotini)
- 2 cups shredded cooked chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- Warm the olive oil in a large skillet over medium heat.
- Add the shredded chicken and mixed vegetables to the skillet; sauté briefly.
- Pour in the chicken broth and bring to a gentle simmer for 3–5 minutes.
- Stir in the heavy cream, garlic powder, onion powder, salt, and pepper; let the sauce thicken for 2–3 minutes.
- Fold in the drained pasta and grated Parmesan, stirring until the cheese melts.
- Serve warm and garnish as desired.
Notes
To minimize mushiness, slightly undercook the pasta. Reserve some pasta water to loosen the sauce if needed.
Find it online: https://www.pedrorecipes.com/classic-chicken-pot-pie-pasta/