Chicken Pot Pasta

Chicken Pot Pasta

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 8 Green, 5 Blue or 2 Purple myWW SmartPoints per serving, and no one will ever guess it’s light.

Chicken Pot Pasta

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.

Chicken Pot Pasta

Looking for more lightened up pasta options? Check out the pasta section of my recipe index for favorites like Italian Wedding Pasta, Pizza Lasagna Roll-Ups, Sausage Ricotta Pasta, Lemon Chicken Orzo, Chicken Pesto Parmesan Pasta Skillet, Beef Stroganoff, Beefy American GoulashSlow Cooker Kickin’ Chicken PastaBeef and Sausage ManicottiPumpkin Alfredo Tortellini SkilletSpinach and Artichoke Lasagna Roll UpsChicken Cordon Bleu Pasta BakeTomato Soup Mac & CheeseSpaghetti PieSausage Tortellini SkilletBuffalo Chicken Lasagna Roll UpsChicken Parmesan Stuffed ShellsSpicy Sausage Pasta and many more!

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Chicken Pot Pasta

Yield: 8 (1 1/4 cups) servings

Ingredients:

  • 1 ½ lbs uncooked boneless, skinless chicken breasts
  • 4 tablespoons light butter (I use Land O’Lakes)
  • ½ cup chopped onion
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups skim milk
  • 2 ½ cups water*
  • 1 tablespoon Better Than Bouillon Roasted Chicken Base*
  • ½ teaspoon poultry seasoning (found in the spice section)
  • 8 oz uncooked egg noodles (use wheat noodles if following the myWW Purple plan)
  • 1 cup frozen corn kernels
  • 2 cups frozen 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.

Directions:

  1. *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.
  2. Melt the butter in the pot over medium heat. Add the chopped onion and cook for a few minutes until the onion is softened.
  3. 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.
  4. 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.
  5. 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.

*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked chicken

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)

Nutrition 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)

an Emily Bites Original