Description
A comforting twist on a classic chicken pot pie, this creamy pasta dish combines tender chicken, mixed vegetables, and a rich sauce tossed with pasta for a cozy, one-pot meal.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 12 oz pasta (penne or rotini)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1/2 cup corn kernels
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/4 tsp paprika (optional)
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter and olive oil over medium heat. Add onion, garlic, and carrots; sauté for 5 minutes until softened.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Slowly whisk in chicken broth and milk until smooth. Bring to a simmer and cook until the sauce thickens, about 5–7 minutes.
- Add salt, pepper, thyme, and paprika. Stir in chicken, peas, and corn; simmer for another 3 minutes.
- Add cooked pasta and Parmesan cheese. Stir until well combined and creamy.
- Garnish with chopped parsley and serve warm.
Notes
- You can substitute rotisserie chicken for quick preparation.
- Use leftover vegetables or frozen mixed vegetables for convenience.
- For extra richness, add a splash of cream or top with shredded cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American