Classic Chicken Pot Pie Pasta
A delightful twist on the comfort food classic, combining pasta, chicken, and mixed vegetables in a creamy sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience or poach chicken breasts. Ensure the chicken is shredded finely for even mixing.
- 8 ounces penne or rotini pasta Cook according to package directions until al dente. Avoid overcooking to prevent mushiness.
- 2 cups chicken broth Combine with heavy cream until warmed.
- 1 cup heavy cream Don't let the sauce boil, as this could separate the cream.
- 1 cup frozen mixed vegetables Add directly to the pan during cooking without thawing.
Seasoning
- 1/2 teaspoon garlic powder To be added directly to the dish.
- 1/2 teaspoon onion powder Consider using fresh minced garlic and onion as alternatives.
- salt and pepper to taste Adjust as necessary for flavor.
Optional Ingredients
- 1 tablespoon olive oil Used for sautéing vegetables.
- 1 tablespoon chopped fresh parsley For garnishing before serving.
Instructions
Preparation
- Heat olive oil over medium heat in a large skillet. Add the frozen mixed vegetables and sauté for about 5 minutes until tender and starting to brown.
- Add shredded chicken to the skillet. Stir in garlic powder, onion powder, salt, and pepper, and cook for another 2-3 minutes.
- Pour in chicken broth and heavy cream. Stir to combine and make the sauce creamy.
- Bring the mixture to a boil, reduce to a simmer, and add cooked pasta. Cook for 5-7 minutes until the sauce thickens and coats the pasta.
- Taste and adjust seasoning with more salt and pepper if needed.
- Remove from heat, garnish with chopped parsley, and serve warm.
Notes
For added flavor, a splash of lemon juice can be included before serving. Adapt the recipe with different vegetables or proteins.