Description
A quick and creamy pasta dish that combines the nostalgic flavors of chicken pot pie without the fuss of pastry.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions and drain.
- In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened.
- Stir in the shredded chicken and frozen vegetables. Cook until heated through.
- Add the heavy cream, chicken broth, thyme, rosemary, salt, and pepper. Bring to a gentle simmer.
- Stir in the cooked pasta and Parmesan cheese until everything is well combined.
- Cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with fresh parsley.
Notes
For a gluten-free version, substitute with your favorite gluten-free pasta. Rotisserie chicken can be used for added convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pot pie, pasta, comfort food, quick dinner, creamy pasta