Perfect Chicken Pot Pie Pasta
This Chicken Pot Pie Pasta recipe delivers all the comforting flavors of a classic chicken pot pie in a fraction of the time. By swapping a flaky crust for perfectly cooked pasta, this dish is perfect for a quick and easy weeknight meal. Enjoy a creamy, savory, and satisfying bowl of comfort!
Equipment
- Large pot
- Large skillet or Dutch oven
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife
- Cutting board
- Colander
Ingredients
- 1 pound pasta rotini, penne, or egg noodles
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup frozen green beans
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup milk or half-and-half
- ¼ cup heavy cream optional
- ¼ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta and set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken and cook until browned and cooked through. Season with salt and pepper.
- Remove the chicken from the skillet and set aside.
- Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
- Add the frozen peas, corn, and green beans to the skillet and cook for another 2-3 minutes.
- Stir in the dried thyme and rosemary.
- Melt the butter in the same skillet over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Slowly whisk in the chicken broth, making sure to smooth out any lumps.
- Bring the mixture to a simmer, stirring constantly, until the sauce begins to thicken.
- Stir in the milk or half-and-half and heavy cream (if using).
- Season with salt and pepper to taste.
- Continue to simmer the sauce for a few more minutes, until it reaches your desired consistency.
- Stir in the chopped parsley.
- Add the cooked chicken and pasta to the skillet with the creamy sauce.
- Gently toss to combine, making sure the pasta and chicken are well coated in the sauce.
- Heat through, stirring occasionally, until everything is warmed.
- Serve immediately and garnish with extra parsley, if desired.
Notes
For a quicker meal, use rotisserie chicken. Feel free to experiment with different vegetables like mushrooms or potatoes. Stir in shredded cheddar or Parmesan cheese for a cheesy flavor. Add a pinch of red pepper flakes for a little heat. To thicken the sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce, simmering until thickened. Leftovers can be stored in the refrigerator for up to 3 days. For a vegetarian option, substitute chicken with tofu or mushrooms. For a gluten-free version, use gluten-free pasta and gluten-free flour. For a dairy-free version, use dairy-free milk and butter substitutes.