Chicken Pot Pie Pasta
Indulge in the comforting flavors of Chicken Pot Pie transformed into a quick and delicious pasta dish. This Chicken Pot Pie Pasta is a creamy, savory delight featuring tender chicken, fresh vegetables, and perfectly cooked pasta, all enveloped in a rich sauce. Ideal for busy weeknights or casual gatherings, this recipe brings the warmth of home-cooked meals to your table in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves about 4 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz bowtie or penne pasta
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup corn
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Dice the chicken breasts into bite-sized pieces and season with salt and pepper. In a large skillet over medium heat, heat olive oil and cook the chicken until golden brown (6-8 minutes). Remove from skillet.
- In the same skillet, sauté onions and garlic for 2-3 minutes until fragrant. Add diced carrots, peas, and corn; cook for another 5 minutes until tender.
- Pour in chicken broth and heavy cream; stir in dried thyme. Simmer for about 3-5 minutes to thicken.
- Cook pasta according to package instructions until al dente. Drain and mix into the sauce along with the cooked chicken.
- Stir gently over low heat until heated through. Serve garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg