Ultimate Chicken Pot Pie Pasta
This Chicken Pot Pie Pasta is a modern twist on a classic comfort food, ready in under an hour. Tender pasta is coated in a creamy, savory sauce, bursting with chicken, vegetables, and herbs for a flavor explosion that will become a family favorite.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Measuring cups and spoons
- Whisk
- Cutting board
- Knife
Ingredients
- 1 pound pasta penne, rotini, or your favorite shape
- 8 cups water
- 1 tablespoon salt
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup frozen peas
- 1 cup cooked chicken, shredded or diced
- Salt to taste
- Pepper to taste
- Optional: 1/4 cup chopped fresh parsley, for garnish
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, reserving about 1 cup of pasta water. Set aside.
- While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the thyme and rosemary.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then stir in the milk (or half-and-half). Cook until the sauce has thickened slightly, about 3-5 minutes.
- Stir in the frozen peas and cooked chicken. Season with salt and pepper to taste. Cook until heated through, about 2-3 minutes.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh parsley, if desired. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm in a skillet, adding broth or milk if needed. For a thicker sauce, simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Variations: Add cheese, red pepper flakes, or breadcrumbs. Bake with puff pastry at 375°F (190°C) until golden brown. Vegetarian version: Swap chicken for chickpeas or white beans. Use different veggies or herbs. For a richer sauce, use heavy cream instead of milk.