Creamy Chicken And Vegetable Pasta (One Pot Recipe)

creamy chicken and vegetable pasta on a white plate

4 from 3 votes

Creamy Chicken And Vegetable Pasta (One Pot Recipe)

This creamy chicken and vegetable pasta is a one pot recipe that's perfect for busy evenings. Chock full of chunks of rotisserie chicken, tender vegetables, and pasta bathed in a savory cream sauce - it's comfort food made simple. Ready in under 30 minutes, it's a hearty meal everyone will enjoy with only minimal effort to prepare!

Prep Time5

Cook Time20

Total Time25

Course: Chicken, Dinner, Entree, Main Course, Pasta

Cuisine: American

Servings:

Calories: 625kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 tbsp butter
4 carrots peeled, and thinly sliced
1/2 yellow onion peeled & diced
3 stalks celery thinly sliced
2 cups chopped rotisserie chicken
8 oz linguine or fettuccine pasta uncooked
3 cups chicken broth
1/2 cup heavy whipping cream
salt & pepper to taste

US Customary - Metric

Instructions

In a dutch oven, over medium heat, melt the butter. Stir in all the veggies, tossing to coat evenly in the butter.
2 tbsp butter, 4 carrots, 1/2 yellow onion, 3 stalks celery
Add the pasta, broth, and cream to the pot, stirring to combine.
8 oz linguine or fettuccine pasta, 3 cups chicken broth, 1/2 cup heavy whipping cream
Cover and bring the mixture to a boil. Reduce the heat to a simmer, stirring every 2-3 minutes, cooking for 7-8 minutes.
Once the noodles are al dente, immediately remove the dish from the heat. Stir in the chicken to evenly combined. Season with salt & pepper, to taste.
2 cups chopped rotisserie chicken, salt & pepper
Serve warm and enjoy!

Notes

You can use either salted or unsalted butter here, but if using salted butter taste before seasoning with more salt because it may not need any extra.
As written the recipe uses chopped rotisserie chicken, but you could also use leftover grilled chicken.
Heavy whipping cream gives this dish a deliciously creamy finish. You can substitute half and half, but the sauce may be a little on the thinner side. I don't recommend using milk since it's too thin and will result in a runny sauce that doesn't cling to the noodles.

Nutrition