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–+ servings

Quick Chicken Pot Pie Pasta

A creamy and comforting pasta dish that combines the flavors of chicken pot pie with the ease of pasta, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Chicken
  • 8 oz penne pasta or any pasta of choice
  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen mixed vegetables peas, carrots, corn, etc.
Sauce
  • 2 tbsp butter unsalted
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste

Method
 

Cook Pasta
  1. 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.
Make Sauce
  1. In a skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to cook the flour.
  4. Gradually whisk in the chicken broth and bring to a simmer. Cook for about 5 minutes until the sauce thickens.
  5. Stir in the heavy cream, thyme, salt, and pepper. Add the cooked chicken and frozen vegetables, mixing well.
Combine and Serve
  1. Add the drained pasta to the skillet and toss to combine everything evenly. Cook for an additional 2-3 minutes until heated through.
  2. Serve warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 2g

Notes

For a lighter version, you can substitute half-and-half for the heavy cream.

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