Description
A comforting twist on a classic favorite, this chicken pot pie pasta combines traditional elements with the ease of pasta in a delightful one-pot dish.
Ingredients
Scale
- 8 ounces pasta (your choice)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cups cooked chicken, shredded
- 2 cups frozen peas
- 1 cup heavy cream
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until tender, about 5-7 minutes.
- Stir in the cooked chicken and peas, mixing well.
- Pour in the heavy cream and chicken broth, add garlic powder, thyme, salt, and pepper, and bring to a gentle simmer.
- Stir in the cooked pasta until well combined and every piece is covered with sauce.
- Top with shredded cheddar cheese, covering until melted and bubbling, about 3-4 minutes.
- Serve warm and enjoy.
Notes
For a dairy-free version, substitute heavy cream with coconut cream. Add other vegetables like mushrooms or corn for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg