Description
A cozy one-pot Chicken Pot Pie Pasta that transforms the classic comfort dish into a creamy, hearty pasta loaded with tender chicken, vegetables, and a rich, savory sauce—all the flavor of pot pie without the crust.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups mixed vegetables (peas, carrots, corn)
- 8 oz pasta (penne, rotini, or bowtie)
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp Italian seasoning
- 1/2 tsp thyme
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, heat butter and olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until lightly browned, about 5–6 minutes. Remove and set aside.
- In the same pan, add diced onion and cook until translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Add mixed vegetables and sauté for 2 minutes.
- Stir in uncooked pasta, chicken broth, milk, and cream of chicken soup. Mix well to combine.
- Bring to a simmer, then reduce heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and sauce is thickened.
- Return the cooked chicken to the pan and stir in Italian seasoning, thyme, and shredded cheddar (if using). Cook for 2–3 more minutes until cheese is melted and sauce is creamy.
- Taste and adjust seasoning. Garnish with chopped parsley before serving.
Notes
- Use rotisserie chicken for a quicker version.
- Add mushrooms or spinach for extra flavor and texture.
- For a lighter dish, use low-fat milk and omit cheese.
- This pasta reheats well—add a splash of milk when warming leftovers.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: American