Description
This creamy chicken pot pie pasta combines the comforting flavors of a classic pot pie with the ease of pasta, making it the perfect weeknight dinner ready in just one hour.
Ingredients
Scale
- 2 cups Shredded chicken that has been cooked (rotisserie works great!)
- 1 cup elbow macaroni or penne pasta
- 1/2 cup unsalted butter
- 1 cup diced onions
- 1 cup chopped carrots
- 1 cup frozen peas
- 2 cloves garlic
- minced
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 tbsp all-purpose flour (or gluten-free cornstarch)
- Salt and pepper to taste
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Optional: 1/2 cup For added richness
- shred some cheddar cheese.
Instructions
- In a large pot, melt the butter over medium heat. Add the onions, carrots, and garlic, sauté until softened, about 5 minutes.
- Stir in the flour (or cornstarch) and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth.
- Add the cooked chicken, thyme, smoked paprika, salt, and pepper. Bring to a simmer.
- Add the pasta and peas. Cook according to pasta package directions until pasta is tender, about 10-12 minutes.
- If desired, stir in the cheddar cheese until melted and creamy. Serve warm.
Notes
For extra creamy pasta, use heavy cream instead of whole milk. Feel free to add your favorite vegetables for more nutrition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 485 kcal
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 .5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 115 mg
Keywords: Creamy Chicken Pot Pie Pasta, Weeknight Dinner, Easy Pasta Recipe, Comfort Food, One-Pot Meal