Description
A cozy, creamy mash-up of classic chicken pot pie flavors wrapped around tender pasta—pure comfort in a bowl.
Ingredients
Scale
- 1 lb Chicken breast (or thighs)
- 8 oz Short pasta (rotini or fusilli)
- 1 cup Heavy cream
- 2 cups Chicken broth
- 2 tbsp Butter
- 1 Onion, diced
- 2 cloves Garlic, minced
- 2 cups Frozen mixed vegetables (peas, carrots, corn)
- 2 tbsp Flour
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- Fresh parsley (for garnish)
Instructions
- Cook pasta until al dente; drain and set aside.
- Sauté chicken in butter until golden and cooked through; remove.
- In the same pan, cook onion and garlic until soft.
- Sprinkle in flour and stir to form a roux.
- Slowly whisk in chicken broth, then cream; simmer until thick.
- Add vegetables, chicken, and pasta; stir until fully coated.
- Season, garnish with parsley, and serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to substitute the mixed vegetables with your favorites.
- This dish can be made ahead and reheated for easy meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg