Description
A comforting and nourishing twist on traditional chicken pot pie, this pasta dish combines lean chicken, fiber-rich vegetables, and a creamy sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 12 ounces pasta (such as penne or rotini)
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
- Mushrooms (optional)
- Spinach (optional)
- Corn (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add cubed chicken, seasoning with salt and black pepper; cook until browned and fully cooked, then set aside.
- Sauté minced garlic, diced onion, chopped carrots, and celery in the skillet until tender.
- Stir in your choice of dried herbs, then sprinkle flour over the vegetables and cook for one minute.
- Slowly whisk in the chicken broth and allow to simmer until thickened.
- Stir in heavy cream and frozen peas, adding the cooked chicken back into the skillet and heat through.
- Meanwhile, cook pasta according to package instructions until al dente; drain and mix into the chicken and veggie mixture.
- Stir in shredded cheddar cheese and season as needed.
- Serve hot, garnished with fresh parsley.
Notes
For a quicker option, use rotisserie chicken. Substitute heavy cream with Greek yogurt and milk for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken pasta, comfort food, pot pie pasta, healthy recipe, quick meal