Description
A comforting pasta dish that combines the beloved flavors of chicken pot pie with creamy sauce, tender pasta, peas, and carrots.
Ingredients
Scale
- 8 oz pasta
- 2 cups cooked chicken, shredded
- 1 cup peas and carrots
- 1 cup cream
- 1 cup chicken broth
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Cook the Pasta: Boil a pot of salted water and cook the pasta until al dente according to package directions. Drain and set aside.
- Sauté Aromatics: In a large skillet, heat a splash of olive oil over medium heat and sauté onion and garlic until translucent.
- Combine Ingredients: Stir in shredded chicken, peas, carrots, cream, chicken broth, thyme, salt, and pepper until bubbling gently.
- Add the Pasta: Gently fold in the cooked pasta until coated with the creamy sauce.
- Cheesy Touch (Optional): Sprinkle cheese on top and cover for a minute to melt.
- Serve and Enjoy: Plate the pasta while hot, garnishing with fresh herbs if desired.
Notes
Make-Ahead Tips: Prepare pasta and sauce components earlier in the day. Cooking alternatives include air frying chicken for a crispy finish.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg