Description
A delightful twist on classic chicken pot pie, this quick pasta dish combines comforting flavors and ease of preparation, perfect for busy weeknights.
Ingredients
Scale
- 12 ounces of pasta (penne or rotini)
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 cups of cooked chicken, shredded or cubed
- 2 cups of frozen mixed vegetables (like peas, carrots, and corn)
- 1 cup of chicken broth
- 1 cup of cream or a dairy substitute
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- Salt and pepper to taste
- ½ cup of grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes).
- Add minced garlic and cook for 1 more minute.
- Stir in shredded chicken and frozen mixed vegetables. Cook for 5 minutes until heated through.
- In a separate bowl, mix chicken broth, cream, thyme, paprika, salt, and pepper. Pour over chicken and vegetables in the skillet.
- Let the sauce simmer for 5 minutes until it thickens slightly.
- Add the cooked pasta to the skillet, stirring to coat with the sauce.
- Stir in grated Parmesan cheese until melted.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
For a quicker option, use rotisserie chicken. Adjust seasoning as desired. Fresh herbs can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg