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Chicken Pot Pasta
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5 from 3 votes

Chicken Pot Pasta

This creamy Chicken Pot Pasta is perfect, one-pot comfort food!

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 whole wheat noodles if following the WW 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.

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

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)