Description
A comforting pasta dish that combines all the flavors of classic chicken pot pie with the ease of a quick pasta meal.
Ingredients
Scale
- 8 ounces pasta (e.g., penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shredded chicken and frozen mixed vegetables, sauté for about 3-4 minutes.
- Stir in garlic powder, onion powder, dried thyme, salt, and pepper.
- Pour chicken broth into the skillet and bring to a simmer.
- Add heavy cream, stirring well, and let it simmer for another 5 minutes.
- Mix in the cooked pasta and grated Parmesan cheese until well combined; adjust seasoning to taste.
- Serve warm and enjoy.
Notes
For added flavor, consider adding a splash of white wine to the broth before simmering. Use rotisserie chicken for a quicker meal. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg