Chicken Pot Pie Pasta

This dish combines the comforting flavors of classic chicken pot pie with the simplicity of a hearty pasta dish, making it a quick and satisfying family favorite!

Ingredients

12 oz pasta (penne, rotini, or shells work well)
2 cups cooked chicken, shredded or diced
2 tbsp unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, and corn)
2 cups chicken broth
1 cup heavy cream
2 tbsp all-purpose flour
1/2 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp black pepper
1/4 tsp salt
1 cup shredded cheddar cheese (optional)

Instructions

Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Sauté Aromatics
- In a large skillet or deep saucepan, melt the butter over medium heat. Add the onion and cook for about 3 minutes until softened. Stir in the garlic and cook for an additional 1 minute.
Make the Sauce
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Slowly whisk in the chicken broth and heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer until it thickens.
Add Vegetables and Chicken
- Stir in the mixed vegetables, thyme, parsley, salt, and pepper. Add the cooked chicken and simmer for about 5 minutes, allowing the flavors to meld together.
Combine with Pasta
- Add the cooked pasta to the skillet and toss until well coated in the creamy sauce. If using, sprinkle in the cheddar cheese and stir until melted.
Serve
- Serve the Chicken Pot Pie Pasta warm, garnished with extra parsley if desired.

Tips:

Use rotisserie chicken for a quick and flavorful protein option.
For extra crunch, top with crushed crackers or breadcrumbs before serving.
Adjust the creaminess by adding more or less heavy cream to suit your preference.

This Chicken Pot Pie Pasta is a delightful twist on a classic, delivering creamy, hearty, and savory flavors in every bite! 🍝🥧🍗