Chicken Pot Pie Pasta
Indulge in this comforting Chicken Pot Pie Pasta, a delightful blend of creamy pasta and the beloved flavors of classic chicken pot pie. This dish features tender chicken, vibrant veggies, and a rich sauce enveloping al dente pasta, making it the perfect choice for family dinners or cozy nights in. Serve warm and elevate your dining experience with this heartwarming meal that promises to satisfy both your taste buds and your soul.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 2 cloves fresh garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 8 oz pasta (penne or fusilli)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Dice the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned and fully cooked (about 6-8 minutes). Remove from skillet and set aside.
- In the same skillet, add minced garlic and diced carrots. Sauté for about 3 minutes until fragrant. Add frozen peas and cook for an additional minute.
- Meanwhile, boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
- In a bowl, mix chicken broth, heavy cream, and dried thyme. Pour this mixture into the skillet with vegetables; stir well and simmer for about 5 minutes until thickened.
- Return cooked chicken to the skillet along with drained pasta. Stir to combine and heat through for about 2 minutes before serving.
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg