Description
This Chicken Pot Pie Pasta combines the comforting flavors of chicken pot pie with pasta, featuring tender chicken, fresh vegetables, and a creamy cheese sauce. It’s an ideal dish for family dinners or meal prep, offering a hearty and satisfying meal in just 45 minutes.
Ingredients
Scale
- 8 ounces of pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside, drizzling with olive oil to prevent sticking.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent.
- Add minced garlic and cook for an additional minute, stirring frequently.
- Toss in diced carrots and celery, cooking for 5-7 minutes until softened.
- Add frozen peas, cooked chicken, thyme, rosemary, salt, and pepper. Stir and cook for another 2-3 minutes.
- Sprinkle flour over the mixture, stirring to coat. Gradually pour in chicken broth while stirring to avoid lumps. Bring to a gentle simmer.
- Add heavy cream and milk, stirring until smooth. Cook for about 5 minutes until slightly thickened.
- Stir in shredded cheddar cheese until melted.
- Add the cooked pasta to the skillet, gently folding it into the sauce until well coated. Adjust consistency with more broth or milk if needed.
- Preheat oven to 350°F (175°C). Transfer the mixture to a greased baking dish and sprinkle extra cheese on top if desired.
- Bake for 20-25 minutes until the top is golden and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh parsley.
Notes
- This dish can be baked for a crispy top, but its also delicious served straight from the skillet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes