Description
This cozy and comforting pasta dish brings together the creamy flavors of classic chicken pot pie with tender pasta for a quick and easy weeknight meal. Perfect for busy evenings or a comforting dinner for the family, it’s rich, satisfying, and full of vegetables and chicken in a creamy sauce that everyone will love.
Ingredients
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12 oz (340 g) pasta (penne, rotini, or shells)
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2 tablespoons butter
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1 small onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 cup frozen peas
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2 cups cooked chicken, shredded or diced
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3 tablespoons all-purpose flour
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2 cups chicken broth
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1 cup milk
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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1/2 teaspoon salt, or to taste
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1/4 teaspoon black pepper, or to taste
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1 cup shredded cheddar cheese (optional)
Instructions
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Cook the pasta according to package instructions until al dente. Drain and set aside.
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Melt butter in a large skillet over medium heat. Add onion, garlic, carrots, and celery, cooking for 5–7 minutes until vegetables are softened.
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Stir in the flour and cook for 1–2 minutes to form a roux.
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Gradually whisk in the chicken broth and milk, stirring until smooth. Simmer for 3–5 minutes until the sauce thickens.
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Add thyme, parsley, salt, and pepper, adjusting seasoning as needed.
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Stir in the chicken and peas, cooking for 2–3 minutes until heated through.
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Combine the pasta with the creamy chicken and vegetable mixture, stirring gently to coat.
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Optional: Sprinkle cheddar cheese on top and cover for 2–3 minutes to melt.
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Serve immediately, garnished with fresh parsley if desired.
Notes
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Use leftover rotisserie chicken, baked, or poached chicken.
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Substitute or add vegetables like mushrooms, corn, or green beans.
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Cheese alternatives: Parmesan, mozzarella, or a blend.
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For a lighter version, use low-fat or plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes