Creamy Chicken Pot Pie Pasta
A delightful dish that combines the comforting flavors of chicken pot pie with pasta, featuring a creamy sauce, tender chicken, and vibrant vegetables.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course main
Cuisine American
Servings 4 servings
Calories 540 kcal
Pasta and Chicken
- 2 cups rotini pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
Gather all your ingredients.
Cook the rotini pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced chicken, salt, and black pepper. Cook for 5-7 minutes until browned and cooked through.
Add diced carrots, frozen peas, diced celery, and minced garlic to the skillet. Sauté for 3-4 minutes until vegetables are tender. Whisk together chicken broth, heavy cream, and flour in a bowl, then pour into the skillet. Stir for 5 minutes until sauce thickens.
Add cooked rotini pasta and shredded cheddar cheese to the skillet. Stir until cheese melts and everything is well combined.
Serve warm, garnished with fresh herbs if desired.
Calories: 540kcalProtein: 30gSodium: 800mg
Keyword chicken, comfort food, pasta