Description
A delightful and comforting pasta dish that combines the flavors of classic chicken pot pie with a creamy sauce, perfect for busy weeknights.
Ingredients
- 8 oz pasta (any shape)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add shredded chicken and frozen vegetables. Stir for 2-3 minutes until heated through.
- Pour in chicken broth and heavy cream, stirring to combine.
- Sprinkle in onion powder, garlic powder, salt, and pepper. Simmer for 5-7 minutes until slightly thickened.
- Stir in cooked pasta and grated Parmesan cheese until creamy.
- Garnish with freshly chopped parsley before serving.
Notes
Don’t overcook the pasta; it should be al dente as it will continue to cook in the sauce. Customize your veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American