Description
A comforting and creamy chicken pot pie dish combined with pasta, packed with veggies.
Ingredients
Scale
- 12 oz pasta (penne, rotini, or bowtie)
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour (for thickening)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet or pot, melt the butter over medium heat.
- Add the onion and garlic, cooking until softened.
- Stir in the flour and cook for 1 minute to make a roux.
- Slowly whisk in the chicken broth and heavy cream while stirring constantly until smooth.
- Add the garlic powder, onion powder, thyme, salt, and pepper. Stir to combine.
- Mix in the cooked chicken and frozen vegetables. Let it simmer for 5 minutes until the sauce thickens and the veggies are tender.
- Stir in the Parmesan cheese and cheddar cheese (if using) until melted.
- Add the cooked pasta and toss to coat in the creamy sauce.
- Serve warm and enjoy!
Notes
For a lighter version, use whole wheat pasta and substitute heavy cream with half-and-half or a non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, pasta, pot pie, comfort food, family dinner