Description
Creamy Chicken Pot Pie Pasta is a comforting one-pan meal that combines tender chicken, mixed vegetables, and pasta in a rich, creamy sauce flavored with herbs and cheddar cheese. This hearty dish takes inspiration from classic chicken pot pie but delivers it in a quicker, easy-to-make pasta form perfect for weeknight dinners.
Ingredients
Scale
Pasta and Protein
- 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
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 cups of mixed frozen vegetables (such as 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 (for garnish)
Instructions
- Cook the Pasta: Start by cooking the pasta according to the package instructions until al dente. Drain well and set aside for later use.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, seasoning it with salt and pepper. Cook for 6-8 minutes until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté an additional minute until fragrant.
- Cook Vegetables: Add the frozen mixed vegetables to the skillet, stirring and cooking for 2 minutes until they are heated through.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything. Cook for about 1 minute to cook out the raw flour taste.
- Add Chicken Broth: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
- Add Cream and Herbs: Stir in the heavy cream, dried thyme, and dried rosemary. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet and stir to combine. Then add the cooked pasta and mix everything thoroughly.
- Add Cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until it melts and the sauce becomes creamy.
- Serve: Serve the creamy chicken pot pie pasta hot, garnished with freshly chopped parsley for a hint of freshness.
Notes
- Use any pasta shape you prefer, but sturdy shapes like penne or fusilli hold the sauce well.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Frozen mixed vegetables can be customized based on preference; consider adding green beans or broccoli florets.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- For a gluten-free option, use gluten-free flour and pasta.
