Description
A comforting and quick one-pot dish that combines the flavors of chicken pot pie with pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 oz. pasta (any shape)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cups cooked chicken, shredded or diced
- 2 cups mixed vegetables (frozen peas and carrots recommended)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by boiling a pot of salted water. Add the pasta and cook it according to package instructions until al dente. Once done, drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the cooked chicken and mixed vegetables (if using frozen, you don’t need to thaw them). Cook for about 5 minutes until the vegetables are heated through.
- Pour in the chicken broth, heavy cream, thyme, garlic powder, salt, and pepper. Stir well and let it simmer for about 5-7 minutes until it slightly thickens.
- Add the cooked pasta to the pot and mix well. Let it cook together for an additional 2-3 minutes to combine all the flavors.
- Top with fresh parsley before serving for a nice color and added flavor. Enjoy your meal!
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat with a little extra broth or cream to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg