Description
Creamy Chicken Pot Pie Pasta is a comforting one-pan dish that combines tender chicken, mixed vegetables, and pasta in a rich, creamy sauce flavored with herbs and cheddar cheese. This easy-to-make recipe brings the classic flavors of chicken pot pie into a quick, weeknight pasta meal perfect for the whole family.
Ingredients
Scale
Pasta and Chicken
- 8 ounces of pasta (penne or fusilli recommended)
- 2 tablespoons of olive oil
- 1 pound of boneless, skinless chicken breast, diced
- Salt and pepper to taste
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 cups of mixed frozen vegetables (peas, carrots, and corn)
Sauce Ingredients
- 3 tablespoons of all-purpose flour
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 cup of shredded cheddar cheese
Garnish
- Fresh parsley, chopped
Instructions
- Cook the pasta: Begin by boiling the pasta according to the package directions until al dente. Drain thoroughly and set aside to use later in the recipe.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breast, season with salt and pepper, and cook for 6-8 minutes until the chicken pieces are golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté onions and garlic: In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
- Add mixed vegetables: Stir in the frozen mixed vegetables and cook for a couple of minutes until they are heated through but still retain some texture.
- Incorporate flour: Sprinkle the all-purpose flour evenly over the vegetables and stir well to coat everything. Cook for about 1 minute to eliminate the raw taste of the flour.
- Add chicken broth: Slowly pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer to start thickening the sauce.
- Finish the sauce: Stir in heavy cream, dried thyme, and dried rosemary. Let the sauce simmer for about 5 minutes until it thickens slightly and flavors meld together.
- Combine chicken and pasta: Return the cooked chicken to the skillet and mix thoroughly. Add the cooked pasta and stir to combine all the ingredients evenly within the creamy sauce.
- Add cheddar cheese: Remove the skillet from heat and immediately stir in the shredded cheddar cheese until it melts completely and creates a creamy texture.
- Serve and garnish: Plate the creamy chicken pot pie pasta while hot and garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- You can substitute the mixed frozen vegetables with fresh vegetables if desired; just adjust the cooking time accordingly.
- Use any pasta shape you prefer; short pastas like penne or fusilli work best to hold the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half or a milk and cream mixture, but the sauce will be less rich.
- To add extra flavor, sprinkle a little grated Parmesan cheese on top before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
