Description
Comforting Chicken Potpie Pasta for Cozy Weeknight Dinners
Ingredients
Scale
- 8 ounces Cavatappi Pasta
- 2 tablespoons Butter
- 1 medium Onion
- 2 cloves Garlic
- 1/4 cup All-Purpose Flour
- 3 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Celery
- 2 cups Mixed Vegetables
- 1 teaspoon Dried Thyme
- to taste Salt
- to taste Pepper
- 2 cups Shredded Cooked Chicken
- 2 tablespoons Minced Fresh Parsley
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
- In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced celery and onion, sautéing for 9-10 minutes until tender.
- Stir in mixed vegetables, minced garlic, dried thyme, salt, and pepper. Cook for an additional 4-5 minutes.
- Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring for 2-3 minutes.
- Gradually add 3 cups of chicken broth and 1 cup of heavy cream, increasing heat to medium-high. Bring to a gentle simmer, stirring constantly.
- Once the sauce thickens, lower the heat and stir in the cooked cavatappi pasta and 2 cups of shredded cooked chicken. Heat through for about 4-5 minutes.
- Spoon portions of the Chicken Potpie Pasta into bowls, adding minced fresh parsley for garnish.
Notes
- Use olive oil instead of butter for a lighter dish.
- Substitute with cornstarch for a gluten-free option.
- Vegetarian version can be made with vegetable broth.
- Leftover or rotisserie chicken works well.
- Fresh vegetables can be used instead of frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: Chicken Potpie Pasta, One-Pot Meal, Weeknight Dinner