Creamy Chicken Pot Pie Pasta
This Creamy Chicken Pot Pie Pasta is a comforting, quick, and easy meal with tender chicken, mixed veggies, and a luscious cheddar sauce tossed with penne pasta.
Servings: 4 servings
Ingredients
- 8 oz penne pasta al dente is best for holding that creamy sauce
- 1 lb chicken breast diced, tender and juicy pieces
- 1 cup frozen mixed vegetables carrots, peas, corn; adds color and sweetness
- 1 cup heavy cream for that velvety texture
- 1 cup chicken broth to build the sauce’s base
- 1 cup shredded cheddar cheese sharpness and melt-in-your-mouth goodness
- 1 tablespoon olive oil for sautéing the chicken
- 1 teaspoon garlic powder aromatic and flavorful
- 1 teaspoon onion powder adds depth
- Salt and pepper to taste, essential for seasoning
- 1 teaspoon dried thyme a classic herb for pot pie flavor
- 1 tablespoon parsley chopped, fresh garnish to brighten the dish
Instructions
From Start to Finish: Creamy Chicken Pot Pie Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later if needed.
- Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast seasoned with salt, pepper, garlic powder, and onion powder. Cook until golden and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the chicken broth and heavy cream. Stir to combine and let it simmer gently for 3 minutes. Add the dried thyme and frozen mixed vegetables, cooking until the vegetables are tender and heated through.
- Return the cooked chicken to the skillet. Stir in the shredded cheddar cheese until melted and the sauce becomes creamy and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Add the cooked penne pasta to the skillet and gently toss everything together until the pasta is coated evenly with the creamy sauce and chicken mixture.
- Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve hot and enjoy the comforting flavors of this easy, satisfying meal.
Equipment
- Large pot or deep skillet
- Colander
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
Notes
- Use rotisserie chicken as a shortcut for faster preparation.
- Substitute heavy cream with coconut cream and cheddar cheese with a plant-based alternative for a dairy-free version.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Cook vegetables just until tender to avoid mushiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.