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!

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 6

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
• 0 Olive oil spray

Directions

Step 1

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.

Step 2

While the pasta is cooking, spray a large skillet with olive oil spray and heat over medium heat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the thyme, remaining salt and pepper, and stir well. Adjust seasoning to taste.

Step 7

Stir in the frozen mixed vegetables and cook for 5 minutes, allowing the vegetables to heat through.

Step 8

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.

Step 9

Toss the cooked pasta with the sauce until everything is well combined.

Step 10

Serve hot and enjoy your creamy, comforting Chicken Pot Pie Pasta!

Nutrition Facts

Serving size	(1937.5g)

Amount per serving	% Daily Value*
Calories	2187.7

Total Fat 44.1g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 446.8mg	0%
Sodium 3921.6mg	0%
Total Carbohydrate 242.8g	0%
Dietary Fiber 28.7g	0%
Total Sugars 26.4g
Protein 194.2g	0%

Vitamin D 124.1IU	0%
Calcium 795.8mg	0%
Iron 18.6mg	0%
Potassium 2948.8mg	0%

*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.

Source of Calories

Fat: 18.5%

Protein: 36.2%

Carbs: 45.3%