Chicken Pot Pie Pasta 5 Ww Points
Satisfy your comfort food cravings with this delightful Chicken Pot Pie Pasta, a lightened-up twist on two beloved classics that’s only 5 WW Points per serving! This wholesome recipe features tender chunks of seasoned chicken breast, hearty whole wheat pasta, and a medley of vibrant frozen vegetables, all coated in a creamy, guilt-free sauce made with fat-free chicken broth, unsweetened almond milk, and reduced-fat cream cheese. Perfectly seasoned with thyme, salt, and pepper, this dish captures the cozy flavors of a traditional pot pie without the heavy crust. Ready in just 35 minutes, it’s a quick, family-friendly meal that feels indulgent but fits seamlessly into a healthy lifestyle. Indulge in this creamy chicken pot pie pasta for a satisfying dinner that’s big on flavor yet easy on points!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 8 oz Whole wheat pasta (penne or rotini)
- 2 cups Frozen mixed vegetables (peas, carrots, green beans, corn blend)
- 2 cups Fat-free chicken broth
- 1 cup Unsweetened almond milk
- 4 oz Reduced-fat cream cheese
- 2 tbsp All-purpose flour
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Dried thyme
- Olive oil spray
Instructions
Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set pasta aside.
While the pasta is cooking, spray a large skillet with olive oil spray and heat over medium heat.
Cut the chicken breast into bite-size pieces and season with a pinch of salt and pepper. Add the chicken to the skillet and cook until no longer pink, about 5-6 minutes. Remove from skillet and set aside.
In the same skillet, add the flour and slowly whisk in the chicken broth until smooth. Cook for 1-2 minutes until the mixture starts to thicken.
Gradually whisk in the almond milk and add the cream cheese. Continue whisking until the cream cheese is fully melted and the sauce is smooth.
Add the thyme, remaining salt and pepper, and stir well. Adjust seasoning to taste.
Stir in the frozen mixed vegetables and cook for 5 minutes, allowing the vegetables to heat through.
Return the cooked chicken to the skillet and stir to combine. If the sauce is too thick, use a bit of the reserved pasta water to thin it out to your desired consistency.
Toss the cooked pasta with the sauce until everything is well combined.
Serve hot and enjoy your creamy, comforting Chicken Pot Pie Pasta!
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 26.4 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 796 mg | 61% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2949 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
