Creamy Chicken Pot Pie Pasta Skillet
This creamy chicken pot pie pasta skillet is a cozy one-pan dinner loaded with tender chicken, veggies, and rich sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Dinner, One-Pot
- Method: Stovetop
- Cuisine: American
Ingredients
2 tbsp unsalted butter
1/2 small onion, finely chopped
2 cloves garlic, minced
2 cups cooked, shredded or diced chicken
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
8 oz short pasta (like rotini, penne, or shells)
2 cups chicken broth
1 cup milk or half-and-half
1/2 cup heavy cream (optional for extra richness)
1/2 tsp thyme (dried or fresh)
Salt and pepper, to taste
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, for garnish
Instructions
In a large skillet, melt butter over medium heat. Add onion and garlic, cooking until fragrant and translucent (about 2–3 minutes).
Stir in chicken, frozen vegetables, and uncooked pasta.
Pour in chicken broth, milk, and heavy cream. Add thyme, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and sauce is creamy.
If desired, stir in cheddar cheese until melted.
Remove from heat and garnish with chopped parsley. Serve hot!
Notes
Rotisserie chicken makes this even faster.
Add mushrooms or sautéed celery for extra flavor.
If sauce thickens too much, stir in a splash of broth or milk before serving.
Find it online: https://allrecipesmade.com/creamy-chicken-pot-pie-pasta-skillet/
