Chicken Pot Pie Pasta
Ingredients:
2 cups cooked chicken, shredded or cubed
12 oz pasta (penne, rotini, or elbow)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream or milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1 cup frozen peas and carrots (or mixed vegetables)
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Make the Sauce:
In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned, creating a roux.
Slowly whisk in the chicken broth and bring the mixture to a simmer, stirring constantly to prevent lumps. Let it thicken for 2-3 minutes.
Add Cream and Spices:
Stir in the heavy cream, garlic powder, onion powder, salt, and pepper. Continue to simmer for an additional 2-3 minutes until the sauce thickens further.
Add Chicken and Veggies:
Stir in the cooked chicken and frozen vegetables. Allow them to heat through for about 5 minutes, stirring occasionally.
Combine with Pasta:
Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is evenly coated with the creamy sauce.
Finish with Cheese:
Stir in the grated Parmesan cheese and continue to cook for another 2 minutes until the cheese has melted into the sauce.
Garnish and Serve:
Remove from heat and garnish with fresh parsley if desired. Serve warm and enjoy the comforting flavors of chicken pot pie in pasta form!
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: Approx. 400-450 per serving | Servings: 4-6