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Classic Chicken Pot Pie Pasta

A comforting and creamy pasta dish that combines tender chicken, vibrant veggies, and delicious flavors, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Seasoning
  • 8 oz pasta Any pasta shape can be used.
  • 1 tablespoon olive oil For sautéing.
  • 1 teaspoon dried thyme Use fresh thyme for better flavor if available.
  • salt and pepper to taste Salt and pepper to taste Season according to preference.
Vegetables and Aromatics
  • 1 medium onion, diced Cook until translucent.
  • 1 cup chopped carrots Fresh or frozen.
  • 1 cup frozen peas Add directly from freezer.
  • 2 cloves garlic, minced Toast for added flavor.
Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover chicken if available.
  • 2 cups chicken broth Low sodium is preferable.
  • 1 cup heavy cream Can substitute with lighter options.
  • 1 teaspoon parsley, for garnish Chopped fresh parsley for serving.

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions; drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
  2. Stir in the cooked chicken, carrots, peas, garlic, and thyme. Cook for a few minutes until heated through.
Combining Ingredients
  1. Pour in chicken broth and bring to a simmer.
  2. Reduce heat and add heavy cream, stirring to combine. Season with salt and pepper.
  3. Add the cooked pasta to the skillet, stirring well to coat.
  4. Serve warm, garnished with parsley.

Notes

For variation, try adding spinach or using different pasta shapes. Leftover chicken works perfectly.