Chicken Pot Pie Pasta
A comforting and quick dish that combines tender chicken, creamy sauce, veggies, and pasta for a hearty meal reminiscent of chicken pot pie.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For cooking the chicken
- 1 pound boneless, skinless chicken breasts, diced Can substitute with cooked rotisserie chicken to save time
- Salt and black pepper to taste To season the chicken
- 1 small onion, diced For flavor
- 2 cloves garlic, minced Adds aroma and flavor
- 2 cups chicken broth For the sauce base
- 1 cup milk Adds creaminess
- 8 ounces rotini or penne pasta Choose your favorite pasta shape
- 1 cup frozen peas and carrots For added vegetables
- ½ teaspoon dried thyme For herby flavor
- ½ teaspoon dried parsley Enhances flavor
- 1 cup shredded cheddar cheese For creaminess and flavor
- ¼ cup grated Parmesan cheese Adds depth of flavor
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add diced onion and sauté until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and milk. Stir in uncooked pasta, frozen vegetables, thyme, and parsley.
- Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta is tender and liquid is slightly reduced.
- Return the cooked chicken to the skillet. Stir in shredded cheddar and Parmesan cheese until melted and creamy.
- Adjust seasoning as needed and serve hot.
Notes
Serve warm, garnished with extra parsley or cheese. Stored leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or water if needed. For a healthier version, use whole wheat pasta or low-fat milk. For a vegetarian option, omit the chicken and use vegetable broth.