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Chicken Pot Pie Pasta

A comforting dish that combines the nostalgic flavors of chicken pot pie with hearty pasta, all cooked in one pan for a quick and easy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta
  • 1 pound cooked, shredded chicken Rotisserie chicken can be used for faster prep.
  • 2 cups mixed vegetables (e.g., peas and carrots) Feel free to swap out with corn, broccoli, or other favorites.
  • 1 cup chicken broth
  • 1 cup heavy cream Can substitute with half and half for a lighter version.
  • 1 teaspoon garlic powder Toasted garlic is recommended for better flavor.
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat.
  2. Add mixed vegetables and cook until tender, about 3-4 minutes.
  3. Stir in shredded chicken, garlic powder, onion powder, thyme, salt, and pepper.
  4. Pour in the chicken broth and bring to a simmer.
  5. Add the heavy cream and stir until combined.
  6. Add the cooked pasta and mix well.
  7. Cook for an additional 2-3 minutes until heated through.
  8. Serve warm and enjoy!

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat with a splash of chicken broth to restore creaminess.