Chicken Pot Pie Pasta

This easy chicken pot pie pasta recipe is lighter comfort food that still tastes warm and delicious. High protein and filled with vegetables!

Prep Time25

Cook Time20

Total Time45

Servings:

Calories: 404kcal

1 tablespoon extra virgin olive oil
1 cup diced celery
½ cup minced onion
1 tablespoon minced garlic
1 cup dry ditalini pasta
4 cups chopped cooked chicken from a whole rotisserie chicken or chicken breasts
2 cups low sodium chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon salt
3 cups frozen mixed vegetables carrots, corn, green beans, peas
½ cup grated Parmesan cheese
¼ cup room temperature milk

Heat a large sauté pan over medium high heat. Add the olive oil to the pan.
Add the celery, onions, and garlic to the pan. Saute for 5 minutes or until the vegetables begin to soften.
Add the pasta to the pan and stir together. Cook for 1 minute.
Reduce the heat to medium. Add the cooked chicken, chicken stock, garlic powder, onion powder, black pepper, rosemary, sage, thyme and salt. Stir together and cover with a lid.
Cook for 8 minutes, stirring occasionally to prevent the pasta from sticking to the pot.
Once the pasta has absorbed most of the liquid, add the frozen mixed vegetables, Parmesan cheese and room temperature milk. Stir together to combine and cook for 2 minutes, stirring frequently.
Serve with extra Parmesan cheese and enjoy!

Using leftover cooked chicken breast or picked meat from a rotisserie chicken is our go to for this recipe.
Cubed chicken, sauteed in a pan can also be used as an option if you don’t have cooked chicken.
Ditalini pasta is a different pasta shape and is fun to eat. Easily swap this out for orecchiette, elbows, or rotini.
The frozen mixed vegetables are a time saver, but you can also measure out ¾ cup frozen corn, ¾ cup frozen peas, ¾ cup chopped carrots, and ¾ cup frozen green beans if needed.