Creamy Chicken Pot Pie Pasta One-Pot Dinner
A comforting dish that combines the essence of a classic pot pie with the convenience of pasta, perfect for busy weeknights.
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Diced into bite-sized pieces.
- 8 ounces Pasta Use your favorite type, such as rotini or penne.
- 2 cups Frozen Mixed Vegetables Typically includes peas, carrots, and corn.
- 4 cups Low-Sodium Chicken Broth Serves as the base for the creamy sauce.
- 1 cup Heavy Cream For a rich, velvety texture.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 2 tablespoons Unsalted Butter For sautéing the vegetables and chicken.
- Salt To taste.
- Black Pepper Freshly ground, to taste.
- 1 teaspoon Dried Thyme Provides an earthy, herbal note.
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the butter and allow it to melt completely.
- Add the chopped onion to the pot and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Incorporate the diced chicken breast, season with salt and pepper, and cook for 5-7 minutes until no longer pink.
- Add the chicken broth to the pot and stir to combine.
- Bring to a gentle boil, then add the pasta. Reduce heat to a simmer and cover the pot.
- Cook according to pasta package instructions, usually around 8-10 minutes, stirring occasionally.
- Add the frozen mixed vegetables, heavy cream, and dried thyme. Stir to combine.
- Simmer for an additional 5 minutes, stirring occasionally.
- Taste and adjust seasoning with more salt and pepper if necessary. Serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days.