Here’s a delicious and creamy Chicken Pot Pie Pasta recipe, which combines the comforting flavors of chicken pot pie with the ease of a pasta dish!
Ingredients:
- 12 oz pasta (penne, rotini, or any short pasta)
- 2 tbsp olive oil or butter
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- Optional: Fresh parsley, for garnish
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the chicken:
- In a large skillet, heat olive oil or butter over medium-high heat.
- Season the chicken pieces with salt and pepper, then add them to the skillet.
- Cook the chicken until browned and cooked through (about 6-7 minutes). Remove from the skillet and set aside.
- Sauté the vegetables:
- In the same skillet, add a bit more oil or butter if needed.
- Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
- Add the minced garlic and cook for another minute until fragrant.
- Make the sauce:
- Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1-2 minutes to get rid of the raw flour taste.
- Slowly whisk in the chicken broth and heavy cream, making sure to stir constantly to avoid lumps.
- Add the thyme, parsley, and season with salt and pepper. Let the mixture simmer for 5-7 minutes until the sauce thickens.
- Add the chicken and peas:
- Stir in the cooked chicken and frozen peas, allowing the peas to warm through and the sauce to coat the chicken.
- Combine with pasta:
- Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce.
- Stir in the grated Parmesan cheese and mix until well combined.
- Serve:
- Serve the Chicken Pot Pie Pasta hot, garnished with fresh parsley and extra Parmesan if desired.
Notes:
- You can add other vegetables like mushrooms or corn for extra flavor and texture.
- For a lighter version, you can substitute milk or half-and-half for the heavy cream.
- If you want to make this even more like a pot pie, serve it with puff pastry croutons or biscuits on the side!
This Chicken Pot Pie Pasta is rich, flavorful, and super comforting—perfect for an easy weeknight meal!
