Description
A creamy, weeknight-friendly pasta that captures the warm flavors of chicken pot pie, ready in about 30 minutes.
Ingredients
- 8 oz pasta (penne, rotini, or shells)
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium if desired)
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving a small cup of pasta cooking water, and set pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté 3–4 minutes until softened and translucent.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Stir in the shredded chicken and frozen mixed vegetables. Cook 2–3 minutes until everything is warmed through.
- Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer.
- Add the dried thyme, then season with salt and pepper. Let the sauce simmer 3–5 minutes until it reduces and thickens slightly.
- Add the cooked pasta to the skillet and toss until every piece is coated. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Stir in the grated Parmesan if using, taste, and adjust seasoning. Serve immediately garnished with parsley.
Notes
Use low-sodium broth if desired; adjust seasoning after adding Parmesan. Can add 1 tablespoon of butter or flour for a thicker sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American