Swapping pie crust for pasta packs 20g more protein per serving while keeping the 1950s diner-style creamy chicken filling intact.
High-Protein Creamy Chicken Pot Pie Pasta
Dive into a hearty bowl of High-Protein Creamy Chicken Pot Pie Pasta, where comfort food gets a nutritious twist! Packed with a whopping 58g of protein per serving, this dish combines tender chicken, savory veggies, and a rich, creamy sauce, all tossed with high-protein pasta for a filling meal that’s perfect for your weekly meal prep. Get ready to satisfy your cravings while fueling your body!
Prep
15
min
Cook
30
min
Serves
5
people
Level
beginner
The Story
This is essentially a Pennsylvania Dutch chicken pot pie that got drunk, wandered into an Atkins convention sometime around 2015, and woke up married to Italian pasta—ditching the lard-laden crust for keto noodles while keeping that Depression-era American comfort food soul intact, proving that frugal farmhouse cooking and modern macro-counting culture can share a bowl without anyone calling the divorce lawyers.
Regional Twist
Down in Lancaster County, Pennsylvania Dutch cooks would swap the cream of chicken soup for a proper roux-based velouté and toss in buttered egg noodles instead of keto pasta, leaning into the region's obsession with hearty, old-school dairy-and-starch combinations passed down since the 1800s.
📝 Ingredients
Serves 5🥬Fresh Produce(1)
- 1 tsp dried parsley (5 ml)
🥩Meat & Seafood(3)
- 1½ lb chicken breast (680 g)
- 1 cup reduced-sodium chicken broth (240 ml)
- 10.5 oz cream of chicken soup (298 g)
🥛Dairy & Eggs(2)
- 8 oz reduced-fat cream cheese (227 g)
- 1 cup reduced-fat shredded cheddar (240 ml)
🫙Pantry Staples(1)
- 8 oz Care Free Kitchen Keto Pasta (227 g)
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1 tsp dried thyme (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
📦Other(1)
- 12 oz frozen mixed vegetables (340 g)
Nutrition (per serving)
Calories
530
Protein
54g
Carbs
30g
Fat
25g
👨🍳 Instructions
- 1
Season and cook the chicken.
- 2
Add vegetables and broth, then stir in cream of chicken soup and cream cheese. Cook until creamy.
- 3
Add cooked pasta and cheddar, mix until melted, then divide into 5 servings.
💡 Pro Tips
- ✓Cube your chicken breast into 1-inch pieces and cook at 375°F for 12-14 minutes rather than cooking whole breasts, because smaller pieces cook evenly and stay moist while reducing carryover cooking that can dry out lean protein.technique1-inch cubes, 375°F, 12-14 minutes
- ✓Add cream cheese at 165-170°F (not boiling) and whisk constantly for 2-3 minutes to emulsify properly; temperatures above 180°F cause casein proteins to separate and create a grainy texture instead of a silky sauce.timing165-170°F, 2-3 minutes whisking
- ✓Cook the keto pasta to 1-2 minutes under package directions (usually 6-8 minutes total) because it will continue absorbing liquid from the creamy sauce and soften an additional 3-4 minutes during the final mix, preventing mushy pasta.timing1-2 minutes under package time
- ✓Reserve 2 tablespoons of pasta cooking water and add it to the sauce before the final pasta incorporation; the starch emulsifies the dairy fats and helps the sauce cling evenly to the low-carb pasta's smoother surface.ingredient2 tbsp pasta water
- ✓Temper the frozen vegetables by thawing them for 30 minutes before adding so they don't drop the sauce temperature below 160°F and cause cream cheese to seize; alternatively, add them directly but increase cooking time by 4-5 minutes.technique30-minute thaw OR +4-5 minutes cooking time
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
beginner
Share this recipe
Swapping pie crust for pasta packs 20g more protein per serving while keeping the 1950s diner-style creamy chicken filling intact.
High-Protein Creamy Chicken Pot Pie Pasta
Dive into a hearty bowl of High-Protein Creamy Chicken Pot Pie Pasta, where comfort food gets a nutritious twist! Packed with a whopping 58g of protein per serving, this dish combines tender chicken, savory veggies, and a rich, creamy sauce, all tossed with high-protein pasta for a filling meal that’s perfect for your weekly meal prep. Get ready to satisfy your cravings while fueling your body!
The Story
This is essentially a Pennsylvania Dutch chicken pot pie that got drunk, wandered into an Atkins convention sometime around 2015, and woke up married to Italian pasta—ditching the lard-laden crust for keto noodles while keeping that Depression-era American comfort food soul intact, proving that frugal farmhouse cooking and modern macro-counting culture can share a bowl without anyone calling the divorce lawyers.
Regional Twist
Down in Lancaster County, Pennsylvania Dutch cooks would swap the cream of chicken soup for a proper roux-based velouté and toss in buttered egg noodles instead of keto pasta, leaning into the region's obsession with hearty, old-school dairy-and-starch combinations passed down since the 1800s.
📝 Ingredients
Serves 5🥬Fresh Produce(1)
- 1 tsp dried parsley (5 ml)
🥩Meat & Seafood(3)
- 1½ lb chicken breast (680 g)
- 1 cup reduced-sodium chicken broth (240 ml)
- 10.5 oz cream of chicken soup (298 g)
🥛Dairy & Eggs(2)
- 8 oz reduced-fat cream cheese (227 g)
- 1 cup reduced-fat shredded cheddar (240 ml)
🫙Pantry Staples(1)
- 8 oz Care Free Kitchen Keto Pasta (227 g)
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1 tsp dried thyme (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
📦Other(1)
- 12 oz frozen mixed vegetables (340 g)
Nutrition (per serving)
Calories
530
Protein
54g
Carbs
30g
Fat
25g
👨🍳 Instructions
- 1
Season and cook the chicken.
- 2
Add vegetables and broth, then stir in cream of chicken soup and cream cheese. Cook until creamy.
- 3
Add cooked pasta and cheddar, mix until melted, then divide into 5 servings.
💡 Pro Tips
- ✓Cube your chicken breast into 1-inch pieces and cook at 375°F for 12-14 minutes rather than cooking whole breasts, because smaller pieces cook evenly and stay moist while reducing carryover cooking that can dry out lean protein.technique1-inch cubes, 375°F, 12-14 minutes
- ✓Add cream cheese at 165-170°F (not boiling) and whisk constantly for 2-3 minutes to emulsify properly; temperatures above 180°F cause casein proteins to separate and create a grainy texture instead of a silky sauce.timing165-170°F, 2-3 minutes whisking
- ✓Cook the keto pasta to 1-2 minutes under package directions (usually 6-8 minutes total) because it will continue absorbing liquid from the creamy sauce and soften an additional 3-4 minutes during the final mix, preventing mushy pasta.timing1-2 minutes under package time
- ✓Reserve 2 tablespoons of pasta cooking water and add it to the sauce before the final pasta incorporation; the starch emulsifies the dairy fats and helps the sauce cling evenly to the low-carb pasta's smoother surface.ingredient2 tbsp pasta water
- ✓Temper the frozen vegetables by thawing them for 30 minutes before adding so they don't drop the sauce temperature below 160°F and cause cream cheese to seize; alternatively, add them directly but increase cooking time by 4-5 minutes.technique30-minute thaw OR +4-5 minutes cooking time