Description
This Classic Chicken Pot Pie Pasta recipe combines the comforting flavors of traditional chicken pot pie with the ease and convenience of a pasta dish. Tender diced chicken, mixed vegetables, and a creamy herb-infused sauce are tossed with al dente pasta and finished with Parmesan cheese, creating a hearty and satisfying meal perfect for weeknights.
Ingredients
Scale
Protein & Pasta
- 1 pound boneless, skinless chicken breasts, diced
- 8 ounces pasta (such as penne or rotini)
Vegetables
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
Liquids & Dairy
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup grated Parmesan cheese
Other
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside to be added later in the dish.
- Cook Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and thoroughly cooked, approximately 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Using the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3 to 4 minutes.
- Add Vegetables: Stir in the frozen mixed vegetables and cook for an additional 2 to 3 minutes, allowing them to begin softening.
- Make Roux: Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes to cook the flour and create a roux.
- Add Liquids: Gradually pour in the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until the sauce thickens, about 5 minutes.
- Combine Ingredients: Return the cooked chicken to the skillet and add the cooked pasta. Stir in the dried thyme, dried parsley, salt, and pepper. Mix until all ingredients are well combined and heated through.
- Add Cheese: Stir in the grated Parmesan cheese until melted and evenly distributed throughout the sauce.
- Serve: Serve the chicken pot pie pasta hot, garnished with fresh parsley if desired for a burst of color and freshness.
Notes
- Use penne or rotini pasta as they hold the creamy sauce well.
- For a richer flavor, substitute whole milk or use half-and-half instead of milk.
- You can swap frozen mixed vegetables with fresh seasonal vegetables if preferred.
- Adjust the seasoning with salt and pepper to your taste before serving.
- For a gluten-free option, use gluten-free flour and pasta.
