Chicken Pot Pie Pasta
A quick and delicious Chicken Pot Pie Pasta recipe that's perfect for a family dinner. Easy to prepare and packed with flavor, this dish is sure to be a hit with everyone.
Equipment
- 1 large pot
- 1 skillet
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 baking dish (9x13 inches)
- 1 strainer
Ingredients
- 8 oz pasta (fusilli or rotini)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 cup heavy cream Can be substituted with milk and Greek yogurt for a lighter version.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 cup shredded cheddar cheese
Instructions
- In a large pot, bring water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Stir in the shredded chicken and frozen mixed vegetables, cooking for another 3-4 minutes until heated through.
- Sprinkle the flour over the mixture and stir to combine, cooking for 1-2 minutes.
- Gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps.
- Add thyme, rosemary, salt, and black pepper. Bring the mixture to a simmer, allowing it to thicken for about 5 minutes.
- Once thickened, add the cooked pasta to the skillet and mix well to combine all ingredients.
- Stir in the shredded cheddar cheese until melted and creamy.
- Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 10-15 minutes until bubbly and slightly golden on top.
Notes
For a lighter version, you can substitute heavy cream with a combination of milk and Greek yogurt. Feel free to customize the vegetables based on your preference or seasonal availability. Leftovers can be stored in an airtight container in the fridge for up to 3 days.