Description
This Creamy Chicken Pot Pie Pasta is a comforting and hearty one-pan meal that combines tender chicken, mixed vegetables, and pasta in a rich, creamy sauce inspired by traditional chicken pot pie flavors. It’s an easy and delicious dish perfect for weeknight dinners.
Ingredients
Scale
Ingredients
- 8 ounces of pasta (your choice, such as penne or fusilli)
- 2 tablespoons of olive oil
- 1 pound of boneless, skinless chicken breast, diced
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 cups of mixed frozen vegetables (such as peas, carrots, and corn)
- 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
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Start by cooking the pasta according to the package instructions. Drain and set aside to use later.
- Cook chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Sauté onion and garlic: In the same skillet, add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Add vegetables: Add the frozen mixed vegetables to the skillet and stir for a couple of minutes until heated through.
- Make roux: Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute to remove raw flour taste.
- Add broth: Gradually pour in the chicken broth while whisking to combine and avoid lumps. Bring the mixture to a gentle simmer.
- Add cream and herbs: Stir in the heavy cream, dried thyme, and dried rosemary. Allow the sauce to simmer for about 5 minutes until it thickens slightly.
- Combine chicken and pasta: Add the cooked chicken back to the skillet and mix well. Stir in the cooked pasta until everything is well combined.
- Melt cheese: Remove skillet from heat and stir in shredded cheddar cheese until melted and creamy.
- Serve: Serve hot, garnished with chopped fresh parsley.
Notes
- You can use any pasta shape you prefer, but sturdier shapes like penne or fusilli hold the sauce well.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less thick.
- Feel free to use fresh vegetables if available, adjusting cooking times accordingly.
- Make sure to cook the chicken thoroughly before adding back to the sauce to ensure food safety.
- This dish reheats well and makes great leftovers.
