Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is a heartwarming dish that effortlessly combines the classic flavors of chicken pot pie with the comforting texture of pasta. This creamy, savory meal features tender chicken, colorful vegetables, and al dente pasta enveloped in a rich sauce. Perfect for busy weeknights or gatherings, this recipe is sure to delight family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 lb (3-4) boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 oz rotini or penne pasta
- 1 cup mixed vegetables (peas, carrots, corn)
- 10.5 oz can cream of chicken soup
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- 1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper; sauté until golden brown, about 6 minutes per side. Remove and let rest.
- 2. Boil the Pasta: In another pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- 3. Sauté the Garlic: In the same pot used for chicken, add minced garlic; sauté for about one minute until fragrant.
- 4. Create the Sauce: Stir in cream of chicken soup, chicken broth, and heavy cream. Mix until smooth and bubbly.
- 5. Combine Everything: Shred or cube cooked chicken and return it to the pot along with mixed vegetables and drained pasta. Stir well to coat everything in sauce.
- 6. Serve It Up: Plate generous portions; garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Substitute turkey for chicken if preferred. Add fresh herbs like thyme or rosemary for enhanced flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of milk.