Description
A comforting pasta dish that combines the classic flavors of chicken pot pie with tender chicken, hearty vegetables, and a creamy sauce.
Ingredients
Scale
- 8 ounces pasta (penne or fusilli recommended)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook the pasta: Boil water and cook the pasta according to package instructions. Drain and set aside.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant (about 3-4 minutes).
- Add chicken and vegetables: Stir in the shredded chicken and frozen mixed vegetables, cooking until everything is heated through (about 5 minutes).
- Pour in the liquids: Add chicken broth and heavy cream to the skillet. Season with dried thyme, salt, and pepper.
- Let it simmer: Allow the mixture to simmer gently for 3-5 minutes until slightly thickened.
- Combine with pasta and cheese: Add the cooked pasta and grated Parmesan cheese, stirring until everything is well combined and creamy.
- Serve: Dish out your pasta and garnish with fresh parsley. Enjoy warm!
Notes
This dish can be stored in the fridge for up to 3 days or frozen for up to 2-3 months. Reheat by adding a splash of chicken broth or cream to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg