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Chicken Pot Pie Pasta

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Chicken Pot Pie Pasta is a delicious and creamy one-pot dish that combines the comforting flavors of classic chicken pot pie with tender pasta. It’s loaded with juicy chicken, mixed vegetables, and a savory cream sauce, making it a cozy and easy dinner perfect for weeknights!

Ingredients

Scale
  • 12oz(340g) pasta (penne, rigatoni, or rotini)
  • 2 tbspolive oil
  • 1lb(450g) chicken breast, cubed
  • 1small onion, diced
  • 2garlic cloves, minced
  • 2cups(300g) mixed vegetables (peas, carrots, and corn)
  • 1/4cup(30g) all-purpose flour
  • 2cups(480ml) chicken broth
  • 1cup(240ml) heavy cream or half-and-half
  • 1 tspdried thyme
  • 1/2 tspdried sage
  • Salt and pepper, to taste
  • 1/2cup(50g) grated Parmesan cheese
  • 2 tbspchopped fresh parsley (for garnish)

Instructions

  1. Cook the Pasta:Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Cook the Chicken:In a large skillet, heat the olive oil over medium-high heat.Add the cubed chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. In a large skillet, heat the olive oil over medium-high heat.
  5. Add the cubed chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  6. Cook the Vegetables:In the same skillet, add the diced onion and minced garlic, sautéing for 2-3 minutes until softened.Add the mixed vegetables and cook for an additional 3-4 minutes until heated through.
  7. In the same skillet, add the diced onion and minced garlic, sautéing for 2-3 minutes until softened.
  8. Add the mixed vegetables and cook for an additional 3-4 minutes until heated through.
  9. Make the Sauce:Sprinkle the flour over the vegetables and stir well to coat.Slowly pour in the chicken broth, stirring constantly to avoid lumps.Add the heavy cream, thyme, sage, salt, and pepper. Bring to a gentle simmer and cook for 3-5 minutes, or until the sauce thickens.
  10. Sprinkle the flour over the vegetables and stir well to coat.
  11. Slowly pour in the chicken broth, stirring constantly to avoid lumps.
  12. Add the heavy cream, thyme, sage, salt, and pepper. Bring to a gentle simmer and cook for 3-5 minutes, or until the sauce thickens.
  13. Combine Everything:Return the cooked chicken to the skillet and add the drained pasta. Stir in the grated Parmesan cheese, mixing until everything is well combined and coated in the sauce.
  14. Return the cooked chicken to the skillet and add the drained pasta. Stir in the grated Parmesan cheese, mixing until everything is well combined and coated in the sauce.
  15. Serve:Garnish with chopped fresh parsley and serve warm!
  16. Garnish with chopped fresh parsley and serve warm!

Notes

Add flavor:Mix in a splash of white wine before adding the chicken broth for extra depth.
Make it gluten-free:Use gluten-free pasta and gluten-free flour.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://cosycookery.com/chicken-pot-pie-pasta/