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Chicken Pot Pie Pasta

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Chicken Pot Pie Pasta is a creamy, comforting, one-pot meal that brings together the rich flavors of a classic chicken pot pie with the heartiness of pasta. It’s an easy-to-make, flavorful dish perfect for weeknight dinners or family gatherings.

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts or thighs, diced

1 small onion, diced

2 cloves garlic, minced

2 cups frozen mixed vegetables (peas, carrots, corn, etc.)

2 tablespoons all-purpose flour

2 cups chicken broth

1 ½ cups heavy cream

8 ounces pasta (rotini, penne, or shells work well)

1 teaspoon dried thyme

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

1 cup shredded cheddar cheese (optional, for added creaminess)

Fresh parsley or thyme, for garnish (optional)

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and browned. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the frozen mixed vegetables and cook for 3-4 minutes, stirring occasionally.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  5. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Then add the heavy cream, dried thyme, salt, and black pepper. Stir well and bring to a simmer. Let the sauce simmer for 5-7 minutes until it thickens slightly.
  6. While the sauce simmers, cook the pasta according to the package directions. Drain the pasta and set aside.
  7. Add the cooked chicken back into the skillet with the sauce. Stir in the cooked pasta, making sure the pasta is well coated with the creamy sauce. If desired, add the shredded cheddar cheese and stir until melted and creamy.
  8. Cook for an additional 2-3 minutes to allow everything to come together. Adjust seasoning to taste.
  9. Serve hot, garnished with fresh parsley or thyme if desired.

Notes

For a gluten-free version, use gluten-free pasta and substitute flour with cornstarch.

For added flavor, try adding other vegetables like broccoli, mushrooms, or spinach.

Rotisserie chicken can be used for quicker prep.

Nutrition

Find it online: https://yumntasty.com/chicken-pot-pie-pasta/