🍜 Creamy Chicken Pot Pie Pasta Skillet 🥧


  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas (or mixed vegetables)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • Salt and black pepper, to taste
  • 1 cup uncooked pasta (small shapes like penne, fusilli, or elbow macaroni work best)
  • 3 cups chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1 cup shredded cheddar cheese (optional, for extra creaminess)
  • Optional: Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prep and Cook the Chicken

  1. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
  2. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through (about 5–7 minutes). Remove the chicken from the skillet and set aside.

2. Sauté the Veggies

  1. In the same skillet, add another tablespoon of olive oil or butter if needed. Sauté the onion, carrots, and celery for 5–7 minutes, or until the vegetables begin to soften.
  2. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.

3. Add the Pasta and Broth

  1. Add the uncooked pasta to the skillet, stirring to coat it in the vegetable mixture.
  2. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed (about 8–10 minutes).

4. Stir in the Cream and Chicken

  1. Stir in the heavy cream and return the cooked chicken to the skillet. Add the frozen peas and cook for an additional 2–3 minutes, or until the peas are heated through and the sauce is creamy.
  2. If using cheese, stir it in until melted and fully incorporated.

5. Serve and Enjoy

  1. Taste and adjust seasoning with salt and pepper as needed.
  2. Garnish with fresh parsley if desired, and serve hot.

Tips for Success

  • Use Pre-Cooked Chicken: Save time by using rotisserie chicken or leftover cooked chicken instead of raw chicken.
  • Add Extra Veggies: Feel free to toss in other veggies like diced potatoes, green beans, or corn for added nutrition.
  • Make It Cheesy: Stir in shredded Parmesan or mozzarella cheese for an extra indulgent twist.
  • Store Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce.

Why This Recipe Works

This Creamy Chicken Pot Pie Pasta Skillet combines the rich, savory flavors of a classic chicken pot pie with the convenience of a one-pan pasta dish. The creamy sauce, tender chicken, and hearty vegetables create a satisfying meal that’s both comforting and easy to prepare. Whether served as a main course or a cozy family dinner, this skillet delivers big on taste and practicality.

Conclusion: Comfort Food Made Simple

Whether you’re craving a warm and hearty meal, looking to simplify dinner prep, or simply want to try something new, this Creamy Chicken Pot Pie Pasta Skillet is sure to delight. Its bold flavors, creamy textures, and ease of preparation make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can customize it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this creamy chicken pot pie pasta skillet might just inspire others to try it too! 🍜✨




 

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