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Irresistible Chicken Pot Pie Pasta

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A creamy, comforting dish combining the flavors of chicken pot pie with pasta, perfect for cozy fall dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 12 ounces short pasta (rotini, penne, or farfalle)
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1 small yellow onion, finely diced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Optional: Fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces, season with salt, pepper, and garlic powder, and cook until fully cooked and golden brown. Remove the chicken and set aside.
  3. In the same skillet, add the butter and sauté the onion, carrots, and celery until softened, about 5 minutes.
  4. Sprinkle the flour over the vegetables and stir to coat. Slowly whisk in the chicken broth and heavy cream, making sure there are no lumps. Add dried thyme and adjust seasoning with salt and pepper. Let the sauce simmer for 5-7 minutes until thickened.
  5. Return the cooked chicken to the skillet and add the drained pasta. Stir well to coat everything in the creamy sauce. Add the frozen peas and cook for another 2-3 minutes until they are heated through.
  6. Sprinkle freshly chopped parsley on top and serve immediately.

Notes

For a gluten-free option, use gluten-free pasta and replace flour with cornstarch. Customize the veggies or add shredded cheddar cheese for a baked casserole twist.

Nutrition

Keywords: Chicken Pot Pie Pasta, Fall Comfort Food, Easy Dinner Recipe, Creamy Pasta, One-Pot Meal

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