Chicken Pot Pie Pasta Skillet
Ingredients:
2 cups cooked chicken, shredded or diced
2 cups pasta (penne or rotini)
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 cups mixed vegetables (peas, carrots, corn)
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
Directions:
Cook the Pasta:
In a large pot, cook pasta according to package instructions. Drain and set aside.
Prepare the Sauce:
In a large skillet, melt the butter over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Add minced garlic and cook for another minute. Stir in flour and cook for 1-2 minutes, until slightly browned.
Add Broth and Milk:
Gradually whisk in the chicken broth and milk. Bring to a simmer, stirring constantly until the sauce thickens, about 3-5 minutes.
Combine Ingredients:
Stir in the cooked chicken, mixed vegetables, thyme, parsley, salt, and pepper. Let it cook for a few minutes until the vegetables are heated through.
Add the Pasta:
Stir in the cooked pasta, mixing until everything is well combined and coated in the creamy sauce.
Serve:
Sprinkle grated Parmesan cheese over the top. Serve hot and enjoy this comforting and easy chicken pot pie pasta skillet!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 450 per serving | Servings: 4 servings
