Creamy Chicken Pot Pie Pasta with Pappardelle
If you’re craving a comforting dish that warms both body and soul, look no further than this Creamy Chicken Pot Pie Pasta with Pappardelle. This delightful recipe combines tender chicken, vibrant vegetables, and a rich, creamy sauce that perfectly clings to the wide pappardelle noodles. Ideal for busy weeknights or special gatherings, this dish will quickly earn its place as a family favorite. In just 45 minutes, you can serve up a delicious meal that’s not only satisfying but also easy to prepare—perfect for cooks of all skill levels!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz pappardelle pasta
- 1 cup heavy cream
- 1 cup mixed vegetables (carrots and peas)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tsp fresh thyme, chopped
- 2 tsp fresh parsley, chopped
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Gather all ingredients to ensure a smooth cooking process.
- In a large skillet over medium heat, melt the butter and add diced chicken seasoned with salt and pepper. Cook until golden brown (about 5 minutes).
- Stir in onions and garlic; sauté until translucent (3-4 minutes).
- Pour in chicken broth; bring to a simmer. Stir in heavy cream.
- Add mixed vegetables along with thyme and parsley; simmer for another 5 minutes until tender.
- Cook pappardelle according to package instructions until al dente; reserve pasta water before draining.
- Combine cooked pappardelle with the creamy sauce in the skillet, adding reserved pasta water as needed for desired consistency.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg