This creamy Chicken Pot Pasta is perfect, one-pot comfort food. My husband even said I should make it for his family at his grandma’s house sometime (which is a big deal). If you love the creamy sauce and hearty chicken and vegetables from a pot pie then I know you’re going to love it as a pasta. An easy, one-pot meal with tons of flavor and maximum comfort creaminess – what’s not to love? Plus it’s just 314 calories or 5 WW Points per serving (or 6 Points if following the diabetic WW plan), and no one will ever guess it’s light. To view your current WW Points for this recipe and track it in the WW app or site, click here!
Since my husband said multiple times how much he loved this one, I’m glad it’s so easy to make and that it uses ingredients we almost always have on hand. I also often have cooked chicken in the fridge, so if you’re like me feel free to skip the first step of the recipe and just use about a pound of your pre-cooked chicken. Even easier! I’ve also recently become excited about Better than Bouillon (not sponsored, I just started using it and I think it tastes really good) so I used it with water in place of chicken broth. If you prefer broth or have it on hand, feel free to use that instead (or regular bouillon if that’s what you have). This recipe is also flexible in that you can change up the veggies based on your family’s tastes as well. Feel free to tweak this based on what you have in your fridge and pantry.
This creamy Chicken Pot Pasta is perfect, one-pot comfort food!
Yield: 8(1 1/4 cups) servings
Ingredients
1 ½lbsuncooked boneless skinless chicken breasts
4tablespoonslight butter, I use Land O’Lakes
½cupchopped onion
¼cupflour
½teaspoonsalt
¼teaspoonblack pepper
1 ½cupsskim milk
2 ½cupswater*
1tablespoonBetter Than Bouillon Roasted Chicken Base*
½teaspoonpoultry seasoning, found in the spice section
8ozuncooked egg noodles, use whole wheat noodles if following the WW Purple plan
1cupfrozen corn kernels
2cupsfrozen peas and carrots
*I’ve recently become a big fan of Better than Bouillon because the flavor is awesome and it’s easy and inexpensive to use with water, but you can definitely substitute 2 ½ cups of chicken broth for the water and BTB base.
Instructions
*Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and set aside. (*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked chicken)
Melt the butter in the pot over medium heat. Add the chopped onion and cook for a few minutes until the onion is softened.
Whisk in the flour, salt and pepper until combined with the butter and onions and continue to whisk for another 1-2 minutes. Slowly whisk in the milk until combined and smooth. Add the water and bouillon base (or broth) and poultry seasoning and whisk in to combine.
Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the egg noodles. Cook for 8 minutes, stirring regularly to prevent sticking. If you need a little more liquid toward the end you can add a bit more water or broth.
Add the chopped chicken, corn, and peas and carrots and stir until thoroughly combined. Cook for another few minutes until all ingredients are heated through.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 ¼ cup) serving: 5* (SP calculated using the recipe builder on weightwatchers.com)*6 Points if following the diabetic WW planNutrition Information per (1 ¼ cup) serving:314 calories, 35 g carbs, 3 g sugars, 7 g fat, 2 g saturated fat, 27 g protein, 3 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 ¼ cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 8 SmartPoints/ Blue: 5 SmartPoints/ Purple: 2 SmartPoints (if using wheat noodles, if not then use the Blue points)Weight Watchers Points Plus: 8 per (1 ¼ cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)