Description
A hearty fusion of chicken pot pie and pasta, delivering creamy goodness without the hassle of a crust.
Ingredients
Scale
- 8 oz pasta (penne or rigatoni)
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
- Stir in the mixed vegetables and cook for another 3-4 minutes.
- Add the shredded chicken, thyme, rosemary, salt, and pepper to the skillet, mixing well.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and allow to cook until slightly thickened.
- Combine the cooked pasta with the sauce and chicken mixture.
- Stir in the Parmesan cheese until melted and smooth.
- Serve hot, garnished with fresh parsley.
Notes
Use fresh ingredients for enhanced flavor. You can substitute chicken with chickpeas for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken pot pie, pasta, comfort food, one-pot meal, easy dinner