Chicken Pot Pie Pasta
Diced chicken, pasta, peas, and carrots simmered in a creamy herb sauce with cheddar and parmesan.
Equipment
- Large deep skillet
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts diced
- ½ tsp salt
- ¼ tsp black pepper
- 1 small onion diced
- 2 cloves garlic minced
- 2 cup chicken broth
- 1 cup milk
- 8 oz rotini or penne pasta
- 1 cup frozen peas and carrots
- ½ tsp dried thyme
- ½ tsp dried parsley
- 1 cup shredded cheddar cheese
- ¼ cup grated parmesan cheese
Instructions
Cooking
- Cook. Brown the seasoned chicken in the oil until cooked through and set aside.
- Soften. Cook the onion until translucent, then add the garlic for 30 seconds.
- Simmer. Add the broth, milk, pasta, vegetables, and herbs and simmer uncovered until the pasta is tender.
- Melt. Return the chicken and stir in the cheddar and parmesan until melted.
- Serve. Adjust the seasoning and serve hot.
Notes
Substitutions: Use rotisserie chicken added at the end.
Tips: Stir often so the pasta does not stick.
Storage: Refrigerate in an airtight container for up to 3 days.
Nutrition is calculated per serving.