Description
A creamy and comforting dish that combines the flavors of chicken pot pie with pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 cup frozen peas
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Instructions
- Cook the pasta as directed on the package. Drain and set aside.
- In a big skillet, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Mix in cooked chicken, chicken broth, heavy cream, and thyme. Let it simmer for a bit.
- Add frozen peas and cooked pasta. Stir until everything is warm.
- Season with salt and pepper. For an extra touch, add shredded cheddar cheese until it melts.
- Serve warm in bowls.
Notes
For enhanced flavor, sauté the vegetables until nicely caramelized. Avoid overcooking the pasta for the best texture. Fresh herbs can elevate the dish even further.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg