Description
A comforting, one-pot meal that brings the savory essence of a classic pot pie into a creamy, pasta-based format.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 8 ounces uncooked rotini or penne pasta
- 1 cup frozen mixed peas and carrots, thawed
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups chicken broth, low sodium recommended
- 1 cup water
- 4 ounces cream cheese, softened and cut into small cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
Instructions
- Lightly grease the inside of your slow cooker insert.
- Place the cubed chicken, diced onion, minced garlic, and uncooked pasta into the slow cooker. Pour in the chicken broth and water. Sprinkle the dried thyme, dried parsley, salt, and black pepper evenly over the top.
- Cover and cook on Low for 3 to 4 hours until the chicken is cooked through and the pasta is nearly tender.
- Stir in the thawed peas and carrots, softened cream cheese cubes, and melted butter. Stir gently until the cream cheese melts and the sauce is smooth.
- Continue cooking on Low for an additional 15 to 20 minutes until the pasta is al dente and the chicken reaches an internal temperature of 165°F. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 90
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to restore creaminess. For freezing, it is best to freeze the chicken and vegetable base without the pasta and dairy, adding fresh pasta upon reheating.