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Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta combines the comforting flavors of the classic pot pie with pasta for a hearty and satisfying dish. It's creamy, packed with chicken and vegetables, and perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large pot
  • 1 large skillet
  • 1 colander
  • 1 cutting board
  • measuring cups and spoons

Ingredients
  

  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 cup chicken broth
  • 1 cup heavy cream For a healthier option, you might replace heavy cream with half-and-half or a low-fat cream alternative.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan cheese Optional, sprinkle before serving.

Instructions
 

  • In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
  • Stir in shredded chicken, frozen mixed vegetables, thyme, and parsley. Cook for another 2-3 minutes until the vegetables are heated through.
  • Pour in chicken broth and heavy cream. Stir well to combine and bring the mixture to a simmer. Season with salt and black pepper, and let it cook for 5 minutes, allowing the sauce to thicken slightly.
  • Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy sauce.
  • If desired, sprinkle with grated Parmesan cheese and mix until combined.
  • Divide the Chicken Pot Pie Pasta into bowls and serve hot.

Notes

You can customize the vegetables according to your preference or what you have on hand.
For a healthier option, you might replace heavy cream with half-and-half or a low-fat cream alternative.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.