Classic Chicken Pot Pie Pasta
A warm, creamy skillet dish that combines the flavors of classic chicken pot pie with pasta, offering comfort without the fuss of pastry.
Ingredients
Pasta and Sauce
- 8 oz pasta (your choice — penne, rotini, or shells) Choose shapes that hold sauce. For gluten-free, use GF pasta.
- 1 cup heavy cream For a lighter sauce, use half-and-half plus a tablespoon of cornstarch to thicken.
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
Vegetables and Chicken
- 2 cups cooked chicken, shredded Rotisserie chicken is ideal.
- 1 cup frozen mixed vegetables Peas, carrots, corn or any mix you like.
- 1/2 cup onion, diced
- 3 cloves garlic, minced
Optional Garnishes
- 1/2 cup grated Parmesan cheese Adds savory depth.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30-45 seconds until fragrant.
Cooking
- Add the shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and warm through for 2-3 minutes.
- Pour in the chicken broth and heavy cream. Stir, then increase heat slightly to bring the mixture to a gentle simmer.
- Add the dried thyme, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens a little. If it seems too thin, simmer a bit longer or stir in a teaspoon of cornstarch mixed with cold water.
- Add the cooked pasta to the skillet and toss until every piece is coated. If using, stir in the grated Parmesan until melted and incorporated.
- Taste and adjust seasoning. Serve warm, garnished with chopped fresh parsley.
Notes
Store leftovers in an airtight container for up to 3-4 days. This dish can be frozen and reheated gently to restore creaminess. Reserve 1/4 cup of the pasta cooking water before draining to help the sauce cling to the pasta.