Description
A comforting pasta dish combining tender chicken, vegetables, and a creamy sauce, reminiscent of classic chicken pot pie.
Ingredients
Scale
- 8 ounces dry pasta (penne, rotini, or bowtie)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 sticks celery, diced
- 2 garlic cloves, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until softened, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
- Add the shredded chicken, frozen peas, chicken broth, heavy cream, dried thyme, salt, and pepper. Bring to a gentle simmer and cook for 4–6 minutes.
- Mix in the cooked pasta until well combined and heated through.
- Sprinkle cheddar cheese on top, cover briefly, and let it melt before serving.
Notes
To reduce calories and fat, swap heavy cream for half-and-half and use reduced-fat cheese. For lower sodium, use low-sodium chicken broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 870
- Sugar: 5g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg