Ingredients
– 2 cups cooked chicken, shredded
– 8 ounces pasta (I love using rotini or penne)
– 2 cups frozen mixed vegetables (peas, carrots, corn)
– 1 cup chicken broth
– 1 cup heavy cream
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon or spatula
– Measuring cups and spoons
– Colander (for draining pasta)
– Knife and cutting board
Step-by-Step Instructions
To start making my Chicken Pot Pie Pasta, I first heat the olive oil in a large pot over medium heat. Once it’s warm, I add in my frozen mixed vegetables and sauté for about 3-4 minutes until they’re tender and bright in color. It’s such a vibrant sight! Then, I mix in my shredded chicken, onion powder, garlic powder, salt, and pepper. This is where the kitchen starts to smell absolutely divine! I let this cook for another couple of minutes to allow the flavors to meld together. (See the next page below to continue steps…)