Chicken Pot Pie Pasta
Experience the classic comfort of a savory chicken pot pie in a quick, convenient pasta dish. This recipe captures all the nostalgic flavors of tender shredded chicken, sweet carrots, and garden peas bathed in a rich, velvety herb-infused cream sauce. By substituting a flaky pastry crust with perfectly al dente pasta, you create a satisfying, family-friendly weeknight meal that saves time without sacrificing quality or depth of flavor.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 6 servings 1x
- Category: dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
3 cups shredded rotisserie chicken breast
1 pound fusilli or farfalle pasta
2 medium carrots, diced small
1 cup frozen peas, thawed
1 cup heavy cream
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 yellow onion, diced
Instructions
Boil a large pot of salted water and cook pasta until al dente.
Sauté diced carrots and onions in a large skillet with butter over medium heat until tender.
Whisk flour into the butter and vegetable mixture to create a light roux.
Slowly pour in the chicken broth while whisking constantly to prevent lumps.
Stir in the heavy cream and simmer until the sauce thickens into a glossy consistency.
Add the shredded chicken and peas to the pan, stirring to combine thoroughly.
Drain the pasta and add it directly into the skillet with the sauce.
Toss until every noodle is well-coated and allow to sit for two minutes before serving.
Notes
Use high-quality rotisserie chicken for the best texture and time savings. You can substitute half-and-half for heavy cream for a lighter version. Ensure you reserve a splash of pasta water if you need to loosen the sauce further before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Find it online: https://itisrecipes.com/chicken-pot-pie-pasta/