Chicken Pot Pie Pasta
This hearty Chicken Pot Pie Pasta combines the comforting flavors of chicken pot pie with pasta for a delightful one-pot meal. It is creamy, rich, and loaded with vegetables, making it a perfect dish for family dinners.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 1 cooking spoon
Ingredients
- 12 oz rotini or fusilli pasta
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste salt and pepper
- ¼ cup all-purpose flour optional, for thickening
- 1 cup shredded cheddar cheese optional, for topping
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender.
- Add the cooked chicken back to the pot along with the chicken broth, cream, dried thyme, dried parsley, salt, and pepper. Bring to a simmer.
- Stir in the pasta and frozen peas. Cook according to the pasta package instructions, typically about 10-12 minutes, stirring occasionally.
- If you prefer a thicker sauce, mix the all-purpose flour with a little water to create a slurry and stir it into the pasta mixture. Cook for an additional 2-3 minutes until thickened.
- If desired, sprinkle shredded cheddar cheese on top and allow it to melt for a few minutes before serving.
Notes
Feel free to swap in other vegetables like corn or green beans for added variety.
You can use leftover rotisserie chicken for a quicker preparation.
This dish can be stored in the refrigerator for up to 3 days and reheated on the stove or in the microwave.