Description
A quick and easy weeknight dinner that transforms the comforting flavors of chicken pot pie into a creamy pasta dish, perfect for using up leftover chicken.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 cup cream or half-and-half
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta according to the package instructions, drain, and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Stir in the shredded chicken and frozen vegetables along with the thyme, rosemary, salt, and pepper.
- Pour in the chicken broth and cream, bringing the mixture to a gentle simmer.
- Add the cooked pasta and grated Parmesan cheese, stirring to combine. Cook until everything is heated through.
- Serve warm and enjoy!
Notes
For creamier results, use heavy cream instead of half-and-half. Feel free to add different vegetables or cheeses for variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, pasta, weeknight dinner, comfort food, quick meal