Chicken Pot Pie Pasta

Ingredients:

• 8 oz rotini or penne pasta
• 1 lb cooked chicken breast, shredded or cubed
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp garlic powder
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet over medium heat, melt butter and add the diced onion and celery. Sauté for 3-4 minutes until softened.
3. Sprinkle flour over the vegetables and stir for 1-2 minutes to cook off the raw flour taste.
4. Slowly whisk in the chicken broth, stirring constantly until smooth and starting to thicken.
5. Add the heavy cream, garlic powder, thyme, salt, and pepper. Stir well to combine.
6. Add the cooked chicken, peas, carrots, and corn, stirring to heat everything through.
7. Add the cooked pasta to the skillet, stirring to coat it evenly with the creamy sauce.
8. Garnish with chopped parsley and serve warm.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 520 kcal | Servings: 4 servings

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