Description
A cozy meal combining the heartiness of chicken pot pie with the ease of pasta, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs
- 8 oz pasta (shells or rotini)
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 medium onion, diced
- 1 cup chicken broth
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- Butter, for sautéing
- Optional: fresh thyme for seasoning
Instructions
- Cook the pasta: Boil water in a large pot, add pasta, and cook until al dente. Drain and set aside.
- Sauté the veggies: In a large skillet, melt butter over medium heat, add diced onions and carrots, and cook until softened.
- Add the chicken: Cube the chicken and toss it into the skillet with the veggies. Season with salt and pepper, and cook until browned and cooked through.
- Make the sauce: Pour in chicken broth and simmer for a few minutes, then stir in heavy cream, cooking until sauce thickens.
- Combine everything: Add the cooked pasta, frozen peas, and any extra seasonings, mixing well until coated in the creamy sauce.
- Serve it up: Remove from heat and enjoy!
Notes
Garnish with fresh parsley or thyme. Serve with a salad or crusty bread. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken, pasta, pot pie, quick dinner, comfort food