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

Instructions

  • Cook the Pasta:
    • Cook the pasta according to package instructions until al dente. Drain and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve:
    • 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://ukfinda.com/chicken-pot-pie-pasta/