Description
This comforting Chicken Pot Pie Pasta combines tender, seasoned chicken with creamy sauce, peas, carrots, and pasta shells for a delicious one-pan meal inspired by classic chicken pot pie flavors. It’s a hearty, creamy stovetop pasta dish perfect for a cozy dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/4 cup freshly chopped parsley
Liquids and Pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups uncooked pasta shells
Herbs and Cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup shredded cheddar cheese
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion and minced garlic, sautéing until the onion turns translucent, about 2-3 minutes, to build the base flavor.
- Add Liquids and Vegetables: Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the heavy cream, then add the frozen peas and diced carrots, mixing well to combine.
- Add Pasta and Herbs: Stir in the uncooked pasta shells followed by the dried thyme and rosemary. Make sure the pasta is mostly submerged in the liquid to cook properly.
- Simmer Pasta: Cover the skillet and let everything simmer on medium-low heat, stirring occasionally, until the pasta is tender and the sauce has thickened — about 15-20 minutes.
- Combine Chicken and Cheese: Once the pasta is cooked, stir in the cooked chicken pieces along with the shredded cheddar cheese, allowing the cheese to melt smoothly into the creamy sauce.
- Season and Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve the dish hot, garnished with freshly chopped parsley for a bright finish.
Notes
- Use a heavy-bottomed skillet to prevent sticking and ensure even cooking.
- If the sauce becomes too thick, you can stir in a little extra chicken broth or water to reach your desired consistency.
- Fresh herbs can be substituted for dried; use about three times the amount if using fresh thyme and rosemary.
- Feel free to swap cheddar cheese with mozzarella or Monterey Jack for a milder taste.
- This recipe can be made gluten-free by using gluten-free pasta shells.
