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Chicken Pot Pie Pasta

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All the cozy flavors of classic chicken pot pie, transformed into a creamy, one-pan pasta loaded with tender chicken, sweet vegetables, and a silky thyme-scented sauce.

Ingredients

  • Pasta: 12 ounces short pasta (penne, rotini, or egg noodles)
  • Cooked Chicken: 2 1/2 cups shredded
  • Butter: 4 tablespoons
  • All-Purpose Flour: 1/4 cup
  • Chicken Broth: 3 cups
  • Milk: 1 cup
  • Heavy Cream: 1/2 cup
  • Onion: 1 small, finely chopped
  • Garlic: 3 cloves, minced
  • Frozen Mixed Vegetables: 2 cups (peas, carrots, corn, green beans)
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Dried Thyme: 1/2 teaspoon
  • Parmesan Cheese: 1/2 cup grated

Instructions

  1. Preheat Your Equipment: Bring a large pot of salted water to a boil for the pasta.
  2. Combine Ingredients: Cook pasta until just shy of al dente, drain and set aside. In a large skillet, melt butter over medium heat, sauté onion and garlic until fragrant, whisk in flour to make a smooth roux, then slowly whisk in chicken broth, milk, and heavy cream until the sauce is silky.
  3. Prepare Your Cooking Vessel: Keep the skillet over medium heat so the sauce gently simmers and thickens.
  4. Assemble the Dish: Stir in shredded chicken, frozen mixed vegetables, thyme, salt, and black pepper. Simmer 5 minutes until vegetables are tender. Add drained pasta and toss to coat evenly.
  5. Cook to Perfection: Let the pasta bubble for 2 to 3 minutes so it absorbs flavor and the sauce clings nicely.
  6. Finishing Touches: Remove from heat, stir in Parmesan, and adjust seasoning to taste.
  7. Serve and Enjoy: Spoon into warm bowls and garnish with chopped parsley if desired.

Notes

  • Pasta Texture: Cook 1 to 2 minutes under al dente to prevent mushiness.
  • Creamy Reheat: Add a splash of broth or milk when reheating to loosen the sauce.
  • Time Saver: Rotisserie chicken adds great flavor and cuts prep time.
  • Flavor Boost: A squeeze of lemon before serving brightens the creamy sauce.

Nutrition

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