Description
A comforting dish that combines the classic flavors of chicken pot pie into a quick and satisfying pasta format.
Ingredients
- 8 oz pasta (penne or rotini)
- 2 cups cooked, shredded chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 cup heavy cream or sour cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until translucent (about 3 to 4 minutes).
- Add minced garlic and cook for another minute.
- Stir in mixed vegetables and cook for an additional 2 to 3 minutes.
- Add shredded chicken, chicken broth, and herbs; bring to a gentle simmer.
- Add pasta and cook according to package instructions, stirring occasionally.
- Once pasta is cooked, reduce heat and stir in heavy cream. Cook until heated through.
- Season with salt and pepper to taste and serve warm.
Notes
For added richness, consider adding cheese or using leftover rotisserie chicken for convenience.
