Chicken Pot Pie Fettuccine Recipes

ONE-POT CHICKEN POT PIE FETTUCCINE

Steps:

• In a dutch oven or large saucepan, saute chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink. Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simmering, stirring to incorporate pasta underneath the liquid.
• Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
• Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!

CHICKEN POT PIE FETTUCCINE

Steps:

• In 4-quart pot or Dutch oven, melt 4 tablespoons butter over medium heat; gradually beat in 4 tablespoons all-purpose flour with whisk until mixture is thick and smooth.
• Gradually pour in 1 carton (32 oz) Progresso™ chicken broth and 1/2 cup milk, beating until smooth. Season with salt and pepper. Heat to boiling; reduce heat to medium-low.
• Add 3/4 lb uncooked fettuccine; cook about 20 minutes, stirring occasionally, until tender and majority of liquid is absorbed.
• Stir in 2 cups shredded deli rotisserie chicken and 2 cups frozen mixed vegetables, thawed; cook until heated through. Season with salt and pepper; enjoy!

CHICKEN POT PIE FETTUCCINE

Steps:

• In a Dutch oven or large saucepan, sauté chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink
• Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley
• Add dry fettuccine and bring mixture to a simm, stirring to incorporate pasta underneath the liquid
• Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes
• Remove pasta from heat and season with salt and pepper to taste
• Enjoy immediately!

ONE-POT CREAMY CHICKEN POT PIE PASTA

Steps:

• In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
• Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
• Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.

CHICKEN-POTPIE PASTA

Steps:

• In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
• Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
• Stir pasta into chicken mixture.