This Chicken Pot Pie Pasta brings together all the comforting flavors of a classic chicken pot pie but with the heartiness of pasta. The creamy sauce clings to each bite, combining tender chicken, sweet peas, and flavorful vegetables, making it the perfect dish for cozy evenings.
- Ingredients:
- 12 oz pasta (such as rotini, penne, or fusilli)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté for 4-5 minutes until softened.
- Sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes until the flour is golden.
- Gradually pour in the chicken broth, whisking to combine. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens.
- Stir in the heavy cream, cooked chicken, peas, thyme, rosemary, salt, and pepper. Continue to simmer for another 3-4 minutes, until the sauce is thick and creamy.
- Add the cooked pasta to the skillet, stirring to coat the pasta in the creamy sauce.
- If desired, sprinkle shredded cheddar cheese over the top and let it melt before serving.
- Garnish with fresh parsley and serve warm.
Kcal: 450 kcal per serving | Servings: 4 servings
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