Description
A cozy, one-pot pasta dish inspired by classic chicken pot pie—tender pasta tossed with juicy chicken, vegetables, and a creamy herb sauce for a comforting weeknight meal.
Ingredients
Scale
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, corn, green beans)
- 3 cups chicken broth
- 2 cups milk
- 12 oz short pasta (penne, rotini, or shells)
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- Salt & pepper, to taste
- 2 tbsp all-purpose flour
- 1/2 cup grated Parmesan cheese
Instructions
- In a large pot or deep skillet, melt the butter over medium heat.
- Add onion, carrots, and celery; cook 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables, stirring to coat.
- Gradually whisk in chicken broth and milk until smooth.
- Add pasta, thyme, parsley, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in shredded chicken and frozen vegetables; cook 3–4 minutes until heated through.
- Mix in Parmesan cheese and adjust seasoning as needed.
- Serve hot with extra Parmesan if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- Substitute cream for part of the milk for extra richness.
- For a baked version, transfer to a casserole dish, top with breadcrumbs, and broil until golden.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: chicken pot pie pasta, creamy chicken pasta, one-pot pasta, comfort food, chicken and vegetable pasta