Description
A modern twist on classic chicken pot pie, combining tender chicken, garden vegetables, and buttery pasta in a rich, velvety sauce. This fast skillet meal replaces pie crust with rotini or bowtie noodles for weeknight comfort.
Ingredients
1.5 lbs chicken breast, cubed into 1-inch pieces
16 oz rotini pasta (or bowtie/penne)
3 cups chicken broth, low-sodium preferred
1 cup heavy cream (or whole milk for lighter option)
2 cups frozen mixed vegetables (peas, carrots, corn)
3 tbsp unsalted butter
1 tsp garlic powder
3 tbsp all-purpose flour
Instructions
Boil a large pot of salted water and cook the pasta until al dente
Drain noodles thoroughly and set aside
Melt butter in a skillet over medium-high heat until frothy
Sear chicken cubes until no pink remains
Whisk flour into pan drippings to create a golden roux (1 minute)
Gradually add chicken broth and heavy cream, stirring constantly until sauce thickens
Add frozen vegetables and garlic powder, cooking until veggies are heated through
Toss cooked pasta into the skillet and combine everything until fully coated
Notes
Use low-sodium broth to control overall salt content
Rotini or bowtie pasta traps sauce best
Add chopped fresh parsley for brightness
Store leftovers in an airtight container for up to 3 days
Can be made with whole milk instead of heavy cream
- Prep Time: 15
- Cook Time: 20
- Category: Dinner recipes
- Method: Stovetop Cooking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl (approx. 200g)
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg