Here’s a Chicken Pot Pie Pasta Skillet recipe that’s creamy, comforting, and made in one pan for easy cleanup!
Ingredients:
• 2 cups cooked chicken, shredded or diced
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 cups chicken broth
• 1 cup milk (or heavy cream for extra richness)
• 8 oz pasta (penne, rotini, or egg noodles work well)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 tablespoon flour (to thicken)
• ½ cup shredded cheddar cheese (optional, for extra creaminess)
Instructions:
1. Sauté Aromatics: In a large skillet over medium heat, melt butter. Add onion and cook for 2-3 minutes until soft. Stir in garlic and cook for another 30 seconds.
2. Cook the Vegetables & Seasonings: Add mixed vegetables and season with salt, pepper, Italian seasoning, and paprika. Stir well.
3. Add Broth & Pasta: Pour in chicken broth and milk. Stir in the pasta and bring to a gentle simmer.
4. Cook the Pasta: Cover and let simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
5. Thicken the Sauce: Sprinkle flour over the mixture and stir well to thicken. (For extra creaminess, stir in cheese now.)
6. Add Chicken & Finish: Stir in the cooked chicken and let everything heat through for 2-3 minutes.
7. Serve: Garnish with fresh parsley if desired, and serve warm!
Tips:
• Rotisserie chicken makes this even easier!
• If the sauce is too thick, add a splash of broth or milk.
• Serve with biscuits for that classic chicken pot pie flavor!
Enjoy your Chicken Pot Pie Pasta Skillet! Let me know if you need adjustments!