Creamy Chicken Pot Pie Pasta: Quick, Protein-Loaded (Print Version)
Creamy Chicken Pot Pie Pasta delivers classic comfort in a quick, protein-loaded meal. Enjoy tender chicken, pasta, and veggies in a rich, savory sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Hearty Core
01 -
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
8 oz (1/2 lb) short pasta (such as rotini or penne)
→ Velvety Pot Pie Sauce
03 -
2 tbsp unsalted butter
04 -
2 tbsp all-purpose flour
05 -
1 1/2 cups low-sodium chicken broth
06 -
1/2 cup whole milk
07 -
4 oz cream cheese, softened
→ Garden Freshness & Aromatics
08 -
1/2 yellow onion, finely diced
09 -
2 cloves garlic, minced
10 -
1 cup frozen mixed vegetables (peas, carrots, corn)
11 -
1 tsp dried thyme
→ Seasoning Staples & Garnish
12 -
1 tsp kosher salt, plus more to taste
13 -
1/2 tsp black pepper, plus more to taste
14 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add 8 oz short pasta (such as rotini or penne) and cook according to package directions until al dente. Drain well and set aside. This ensures your Creamy Chicken Pot Pie Pasta: Quick & Protein-Loaded has perfectly cooked noodles.
02 -
In a large pot or Dutch oven, melt 1 tbsp unsalted butter over medium-high heat. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces, seasoned with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
03 -
Reduce heat to medium. Add the remaining 1 tbsp unsalted butter to the pot. Add 1/2 yellow onion, finely diced, and cook until softened, about 3-4 minutes. Stir in 2 cloves garlic, minced, and 1 tsp dried thyme; cook for 1 minute until fragrant.
04 -
Sprinkle 2 tbsp all-purpose flour over the onion mixture, stirring constantly for 1 minute. Gradually whisk in 1 1/2 cups low-sodium chicken broth and 1/2 cup whole milk until smooth. Bring the mixture to a gentle simmer, then reduce heat to low.
05 -
Add 4 oz cream cheese, softened, to the sauce. Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy. This forms the luscious base for your Creamy Chicken Pot Pie Pasta: Quick & Protein-Loaded.
06 -
Return the cooked chicken to the pot. Stir in 1 cup frozen mixed vegetables (peas, carrots, corn) and the drained 8 oz short pasta. Mix gently to combine all ingredients. Simmer for 5-7 minutes, or until vegetables are tender and the sauce has thickened to your desired consistency.
07 -
Taste and adjust seasoning with additional kosher salt and black pepper, if needed. Serve your Creamy Chicken Pot Pie Pasta: Quick & Protein-Loaded hot, garnished with 2 tbsp fresh parsley, chopped, for a burst of freshness.
# Notes:
01 -
For an even quicker meal, use 1 lb of pre-cooked rotisserie chicken; shred and add it in Step 6.
02 -
Feel free to swap the mixed vegetables for other quick-cooking options like chopped broccoli florets or spinach.
03 -
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or broth if the sauce is too thick.
04 -
For an extra rich sauce, substitute 1/4 cup of the whole milk with heavy cream.
# Tools You'll Need:
01 -
Large pot
02 -
Cutting board
03 -
Knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Whisk
07 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 547 kcal
Total Fat: 20 g
Total Carbohydrate: 55 g
Protein: 37 g