Description
Indulge in the comforting flavors of a classic chicken pot pie in this easy-to-make Chicken Pot Pie Pasta. Loaded with tender chicken, colorful veggies, and a creamy sauce, this dish is sure to become a family favorite.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as rotini or penne)
Sauce:
- 2 tablespoons unsalted butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
Additional:
- 2 cups cooked chicken breast (shredded or cubed)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet or pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook until softened. Stir in thyme, parsley, and flour. Slowly whisk in chicken broth and milk until thickened. Add chicken, peas, corn, salt, and pepper.
- Combine: Stir in cooked pasta until well combined and heated through. Sprinkle with Parmesan cheese.
Notes
- For a creamier version, stir in 1/2 cup heavy cream with the milk.
- You can also bake this dish topped with breadcrumbs and extra cheese for a golden finish.
- Rotisserie chicken works well for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
