Description
A comforting one-pot meal combining the essence of chicken pot pie with tender pasta in a creamy sauce.
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter until foamy.
- Stir in the flour, cooking for about one minute to create a roux.
- Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer.
- Add the heavy cream, garlic powder, salt, and pepper, stirring until smooth.
- Mix in the shredded chicken and frozen vegetables, cooking until heated through.
- Toss the cooked pasta into the skillet, ensuring each piece is coated with the creamy sauce.
- Serve warm, garnished with fresh parsley if desired.
Notes
Allow leftovers to cool completely before storing in an airtight container. Consume within 3 days when refrigerated, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken pot pie, pasta, one-pot meal, comfort food, easy dinner