Go Back
A large skillet filled with creamy rotini pasta, chicken cubes, peas, and carrots
Print Recipe

Creamy Chicken Pot Pie Pasta

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 8 oz dry rotini pasta
  • 2 cups low -sodium chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen sweet corn
  • 1 small yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  • In a large skillet or Dutch oven, melt the butter over medium-high heat.
  • Add the chicken cubes and cook until browned on all sides, approximately 5 to 7 minutes.
  • Stir in the diced onion and garlic, sautéing for 2 to 3 minutes until softened and fragrant.
  • Add the dry pasta, chicken broth, heavy cream, thyme, salt, and pepper to the skillet.
  • Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes or until the pasta is al dente.
  • Stir in the frozen peas, carrots, and corn, and continue to cook uncovered for 3 to 5 minutes until the sauce thickens and vegetables are heated through.
  • Remove from heat and stir in the Parmesan cheese until smooth and well incorporated.