Chicken Pot Pie Pasta

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1080kcal

Ingredients

Roasted Cauliflower and Broccoli

  • 1/2 head Cauliflower (about 1.5 cups florets per serving)
  • 1/2 head Broccoli (about 1.5 cups florets per serving)
  • 2 TBSP Extra-virgin olive oil
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Smoked paprika (or regular paprika)
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Lemon juice (optional, for a fresh finish)

Chicken Pot Pie Pasta

  • 4 oz Egg noodles or choice of pasta
  • 1 TBSP Butter
  • 8 oz Chicken breast boneless skinless cubed
  • 1 cup Yellow onion diced
  • 2 Carrots peeled and diced
  • 2 stalks Celery diced
  • 1 cup Green Peas
  • 3 cloves Garlic minced
  • 1 tsp Dried thyme
  • 1 TBSP All-purpose flour
  • 1/2 cup Chicken broth
  • 1/2 cup Heavy cream
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Fresh parsley chopped (optional)

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (218°C).
  • Prepare the Vegetables: Remove the leaves from the cauliflower and broccoli, then cut both into bite-sized florets.
  • Toss with Seasoning: In a large bowl, combine the cauliflower and broccoli florets. Drizzle with olive oil and toss to coat evenly. Add the garlic powder, onion powder, paprika, salt, and pepper, and toss again to coat all the veggies in the seasoning.
  • Roast: Spread the seasoned florets in a single layer on a baking sheet. Try not to crowd the vegetables; this helps them roast evenly and become crispy. Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the veggies are tender and lightly browned on the edges.
  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
  • Cook the Chicken: In a large skillet over medium heat, melt half the butter. Add the cubed chicken, season lightly with salt and pepper, and cook for 6–8 minutes, stirring occasionally, until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.
  • Prepare the Vegetables and Sauce: In the same skillet, add the remaining butter. Once melted, add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften.
  • Add the peas and garlic, cooking for an additional 2 minutes.
  • Sprinkle the flour over the vegetable mixture, stirring constantly to combine. Cook for 1 minute to eliminate the raw flour taste.
  • Gradually pour in the chicken broth, stirring continuously to prevent lumps. Then, stir in the heavy cream and dried thyme. Bring the mixture to a simmer and cook for 4–5 minutes, or until the sauce thickens slightly.
  • Prepare the Korean Banana Milk: Peel the banana and place it into a blender. Add maple syrup, vanilla extract, cold milk, and cold water. Blend until smooth and creamy.
  • Taste the banana milk and adjust sweetness if needed by adding more maple syrup. To serve, pour the banana milk into glasses, adding ice cubes if you'd like it cold.
  • Combine and Serve: Return the cooked chicken to the skillet, stirring to combine. Season the mixture with salt and pepper to taste.
  • Gently fold in the cooked noodles, ensuring everything is well coated with the sauce.
  • Remove the skillet from heat. If desired, garnish with fresh parsley.
  • Serve immediately with roasted vegetables and Korean banana milk!

Nutrition

Calories: 1080kcal | Carbohydrates: 111g | Protein: 50g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 218mg | Sodium: 654mg | Potassium: 2566mg | Fiber: 16g | Sugar: 37g | Vitamin A: 13488IU | Vitamin C: 237mg | Calcium: 440mg | Iron: 6mg

Chicken Pot Pie Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 1080 kcal

Ingredients
 
 

Roasted Cauliflower and Broccoli

  • 1/2 head Cauliflower (about 1.5 cups florets per serving)
  • 1/2 head Broccoli (about 1.5 cups florets per serving)
  • 2 TBSP Extra-virgin olive oil
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Smoked paprika (or regular paprika)
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Lemon juice (optional, for a fresh finish)

Chicken Pot Pie Pasta

  • 4 oz Egg noodles or choice of pasta
  • 1 TBSP Butter
  • 8 oz Chicken breast boneless skinless cubed
  • 1 cup Yellow onion diced
  • 2 Carrots peeled and diced
  • 2 stalks Celery diced
  • 1 cup Green Peas
  • 3 cloves Garlic minced
  • 1 tsp Dried thyme
  • 1 TBSP All-purpose flour
  • 1/2 cup Chicken broth
  • 1/2 cup Heavy cream
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Fresh parsley chopped (optional)

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)

Instructions
 

  • Preheat the oven to 425°F (218°C).
  • Prepare the Vegetables: Remove the leaves from the cauliflower and broccoli, then cut both into bite-sized florets.
  • Toss with Seasoning: In a large bowl, combine the cauliflower and broccoli florets. Drizzle with olive oil and toss to coat evenly. Add the garlic powder, onion powder, paprika, salt, and pepper, and toss again to coat all the veggies in the seasoning.
  • Roast: Spread the seasoned florets in a single layer on a baking sheet. Try not to crowd the vegetables; this helps them roast evenly and become crispy. Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the veggies are tender and lightly browned on the edges.
  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
  • Cook the Chicken: In a large skillet over medium heat, melt half the butter. Add the cubed chicken, season lightly with salt and pepper, and cook for 6–8 minutes, stirring occasionally, until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.
  • Prepare the Vegetables and Sauce: In the same skillet, add the remaining butter. Once melted, add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften.
  • Add the peas and garlic, cooking for an additional 2 minutes.
  • Sprinkle the flour over the vegetable mixture, stirring constantly to combine. Cook for 1 minute to eliminate the raw flour taste.
  • Gradually pour in the chicken broth, stirring continuously to prevent lumps. Then, stir in the heavy cream and dried thyme. Bring the mixture to a simmer and cook for 4–5 minutes, or until the sauce thickens slightly.
  • Prepare the Korean Banana Milk: Peel the banana and place it into a blender. Add maple syrup, vanilla extract, cold milk, and cold water. Blend until smooth and creamy.
  • Taste the banana milk and adjust sweetness if needed by adding more maple syrup. To serve, pour the banana milk into glasses, adding ice cubes if you'd like it cold.
  • Combine and Serve: Return the cooked chicken to the skillet, stirring to combine. Season the mixture with salt and pepper to taste.
  • Gently fold in the cooked noodles, ensuring everything is well coated with the sauce.
  • Remove the skillet from heat. If desired, garnish with fresh parsley.
  • Serve immediately with roasted vegetables and Korean banana milk!

Nutrition

Calories: 1080kcalCarbohydrates: 111gProtein: 50gFat: 52gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 218mgSodium: 654mgPotassium: 2566mgFiber: 16gSugar: 37gVitamin A: 13488IUVitamin C: 237mgCalcium: 440mgIron: 6mg
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