Description
Creamy, hearty, and ready in 30 minutes, this Chicken Pot Pie Pasta brings all the cozy vibes of your favorite pie to the pasta bowl. Skip the crust, keep the comfort.
Ingredients
Scale
- 8 oz (225g) penne or rotini pasta
- 2 tablespoons (30ml) olive oil
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ cup (60g) all-purpose flour
- 2 cups (480ml) chicken broth
- 1 cup (240ml) whole milk
- 1 cup (150g) frozen peas
- ½ cup (120ml) heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta in salted water until al dente according to package directions. Drain and set aside, reserving ½ cup pasta water.
- Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 5-6 minutes. Transfer to a plate.
- In the same skillet, add remaining olive oil. Sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic, thyme, and rosemary, cooking for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir for 1-2 minutes. Gradually whisk in chicken broth, then milk. Bring to a gentle simmer and cook 3-4 minutes until thickened.
- Return chicken to the skillet and add frozen peas. Stir in heavy cream and simmer for 2 minutes.
- Add cooked pasta to the skillet and gently toss until well coated. Add reserved pasta water if needed to adjust consistency.
- Remove from heat, stir in fresh parsley, and season with additional salt and pepper to taste.
- Let rest for 2-3 minutes before serving to allow sauce to thicken slightly.