Chicken Pot Pie Pasta
This comforting Chicken Pot Pie Pasta combines the creamy flavors of a classic chicken pot pie with pasta for a hearty meal. Perfect for a family dinner, this dish is easy to make and sure to please everyone at the table.
Equipment
- 1 large pot
- 1 strainer
- 1 skillet
- 1 mixing spoon
- 1 measuring cups and spoons
- 1 baking dish if desired for finishing in the oven
Ingredients
- 12 oz rotini pasta
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half and half for a lighter version.
- 1 teaspoon thyme
- 1 teaspoon parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 cup shredded cheddar cheese (optional)
- 1 cup breadcrumbs (optional for topping)
Instructions
- In a large pot, bring water to a boil and add a pinch of salt. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breasts and season with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes.
- Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is translucent.
- Stir in the frozen mixed vegetables, chicken broth, heavy cream, thyme, parsley, and flour. Cook on medium heat until the mixture thickens, about 5-7 minutes.
- Incorporate the cooked rotini pasta into the skillet, stirring to combine all ingredients thoroughly.
- If desired, transfer the mixture to a baking dish, sprinkle with shredded cheddar cheese and breadcrumbs, and bake at 350°F (175°C) for 15-20 minutes until golden and bubbly.
- Serve hot, either directly from the skillet or the baked dish.
Notes
Feel free to customize the vegetables based on what you have on hand. Fresh vegetables can also be used if desired.
If you prefer a lighter version, you can use half and half instead of heavy cream.
This dish reheats well and can be stored in the refrigerator for up to 3 days.