Description
A delightful fusion of classic chicken pot pie and pasta, ready in under an hour.
Ingredients
Scale
- 1 lb medium-sized pasta (e.g., rotini or penne)
- 2 cups cooked chicken (shredded or diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onions, carrots, and celery, cooking until tender, about 5 to 7 minutes. Stir in the garlic and sauté for an additional 30 seconds until fragrant.
- Mix in the cooked chicken along with salt, pepper, and thyme. Stir to combine and allow the flavors to meld for about 2 minutes.
- Pour in the chicken broth and bring to a simmer. Once simmering, add the heavy cream, mixing thoroughly. Allow the mixture to thicken for about 5 minutes, stirring occasionally.
- Add the cooked pasta and frozen peas to the skillet. Stir until everything is well coated in the sauce, cooking for another 3 to 5 minutes until heated throughout.
- Taste and adjust seasoning with extra salt and pepper as needed.
- Serve warm, garnished with fresh herbs if desired.
Notes
For a lighter option, consider substituting heavy cream with plain Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, pasta, pot pie, comfort food, dinner recipes