Fresh Fast Chicken Pot Pie Pasta
Indulge in the comforting flavors of Fresh Fast Chicken Pot Pie Pasta, a delightful fusion of creamy chicken pot pie and pasta. Perfect for busy weeknights, this quick dish features tender chicken, vibrant vegetables, and a rich sauce, all ready in under 30 minutes. Whether you’re using leftover rotisserie chicken or your favorite seasonal veggies, this recipe is sure to become a household favorite that warms hearts and satisfies taste buds alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 cups cooked and shredded chicken breast
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream
- 1 cup chicken broth
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add diced onions and carrots; cook until softened.
- Stir in the cooked chicken, peas, and corn until well combined.
- Pour in heavy cream and chicken broth; stir to combine and allow to simmer for about 5 minutes until slightly thickened.
- Add drained pasta to the skillet; gently fold everything together. Season with garlic powder, thyme, salt, and pepper to taste.
- Serve warm, optional: top with grated cheese.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg