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  • Writer's pictureJenn Clayton

Chicken Pot Pasta

Creamy chicken pot pie pasta that is incredibly delicious and low point!

One pot comfort food meal! Get in your veggies! Kid & family friendly!!

Full recipe in video below!


  • 1 pound uncooked boneless skinless chicken breasts

  • 4 tablespoons light butter

  • 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

  • OR

  • 2 1/2 cups broth

  • ½ teaspoon poultry seasoning, found in the spice section

  • 1 package Fiber Gourmet Pasta (to order:

  • 1 cup frozen corn kernels

  • 2 cups frozen peas and carrots

  • *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.

8 Servings (approx. 1 1/4 cups)

7sp (green)

4sp (blue & purple)

2sp (purple with 0sp pasta)

224 Calories

-with Fiber Gourmet Pasta-

Recipe inspiration from

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