Creamy Chicken Pot Pie-Inspired Pasta
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Creamy Chicken Pot Pie-Inspired Pasta

Creamy Chicken Pot Pie-Inspired Pasta

with Fresh Linguine

Traditional pot pie is a labour of love that takes time to make. We're delivering all of the flavours with half the effort by transforming it into a fresh pasta dinner.

Allergens:
Soy
Milk
Sulphites
Wheat
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

2 unit(s)

Cream Cheese

(Contains Milk)

56 g

Green Peas

1 unit(s)

Carrot

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL

Cream

(Contains Milk)

1 unit(s)

Yellow Onion

227 g

Fresh Linguine

(Contains Egg, Wheat)

Not included in your delivery

0.13 tsp

Pepper*

1 tsp

Salt*

1 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories940 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber8 g
Protein58 g
Cholesterol235 mg
Sodium2560 mg
Trans Fat1 g
Potassium1250 mg
Calcium250 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Strainer
Large Non-Stick Pan
Medium Bowl
Whisk

Instructions

Prep
1
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl).
  • Cover and bring to a boil over high heat.
  • Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
  • Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
  • Pat chicken dry with paper towels. Cut into 1-inch pieces, then sprinkle over half the Dill-Garlic Spice Blend (use all for 4 ppl). Season with salt and pepper.
Cook chicken and pasta
2
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken.
  • Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**
  • Transfer to a plate.
  • Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min. 
  • Reserve 3/4 cup (1 1/2 cups) pasta water in a medium bowl, then drain and return linguine to the same pot, off heat.
Cook veggies
3
  • Reheat the same pan over medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt butter.
  • Add carrots, peas and onions to the pan.
  • Cook, stirring often, until veggies are tender-crisp, 2-3 min.
  • Sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until coated, 1 min. 

 

Make sauce
4
  • Whisk cream cheese, 1 tsp (2 tsp) chicken stock powder and reserved pasta water into the pan, until cream cheese melts and sauce thickens slightly, 3-4 min.
  • Remove the pan from heat.
Assemble  pasta
5
  •  Add sauce from pan, cream, chicken (including any juices from the plate) and half the Parmesan into the large pot with linguine. Stir to combine. 
Finish and serve
6
  • Divide pasta between bowls.
  • Sprinkle remaining Parmesan over top.
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