Classic Chicken Pot Pie Pasta
A creamy, hearty dish that brings the flavors of classic chicken pot pie into a comforting pasta bowl, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz pasta Any favorite type of pasta
- 1 tablespoon olive oil For sautéing
- 1 onion, diced Adds sweetness when cooked
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience
- 1 cup chopped carrots Fresh or frozen
- 1 cup frozen peas No need to thaw beforehand
- 2 cloves garlic, minced For flavor
- 1 teaspoon dried thyme Or fresh thyme if available
- 2 cups chicken broth For the base flavor
- 1 cup heavy cream Or coconut cream for a dairy-free option
- Salt and pepper To taste
- 1 teaspoon parsley, for garnish Adds color and freshness
Instructions
Preparation
- 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 cook until translucent.
- Stir in the cooked chicken, chopped carrots, frozen peas, minced garlic, and thyme. Cook for a few minutes until heated through.
Cooking
- Pour in chicken broth and bring to a simmer.
- Reduce heat and add heavy cream, stirring to combine. Season with salt and pepper.
- Add the cooked pasta to the skillet, stirring well to coat.
- Serve warm, garnished with parsley.
Notes
This dish can be refrigerated for 3-4 days in an airtight container. It also freezes well for up to 3 months. For variation, consider adding mushrooms or using lentils for a vegan option.