Description
Classic Chicken Pot Pie Pasta combines the cozy flavor of pot pie with the ease of pasta—perfect for family dinners or busy weeknights.
Ingredients
Scale
- 8 ounces of pasta (your choice)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the cooked chicken and frozen mixed vegetables, cooking for an additional 3–4 minutes.
- Pour in the chicken broth and cream, adding garlic powder, onion powder, salt, and pepper. Bring the mixture to a simmer.
- Add the cooked pasta to the skillet and gently toss to combine.
- Cook for an additional few minutes until everything is heated through.
- Serve warm, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: chicken pot pie pasta, comfort food, weeknight dinner, creamy pasta