Description
A comforting and delicious twist on traditional chicken pot pie, this Chicken Pot Pie Pasta combines tender chicken, vegetables, and creamy sauce with pasta for a hearty meal.
Ingredients
Scale
- 8 oz pasta
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add diced chicken to the skillet and cook until browned and cooked through.
- Stir in carrots, peas, and corn; cook for 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Add heavy cream, thyme, rosemary, salt, and pepper; stir to combine.
- Mix in the cooked pasta and heat through.
- Serve warm and enjoy!
Notes
- Feel free to use leftover rotisserie chicken for a quicker option.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Add your favorite vegetables for extra flavor and nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg