Chicken Pot Pie Pasta (Printer-Friendly)
Tender chicken and vegetables in a creamy sauce, tossed with pasta for ultimate comfort.
# What You'll Need:
→ Poultry
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup frozen peas and carrots mix
03 - 1/2 cup celery, diced
04 - 1/2 cup yellow onion, diced
05 - 2 cloves garlic, minced
→ Pasta
06 - 12 oz short pasta (rotini or penne)
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
→ Baking Basics & Pantry
11 - 2 tablespoons all-purpose flour
12 - 2 cups low-sodium chicken broth
13 - 1 tablespoon olive oil
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried parsley
16 - Salt and pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, celery, and frozen peas and carrots. Sauté for 3 to 4 minutes until the vegetables begin to soften. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Push the sautéed vegetables to one side of the pan. Melt the butter in the open space and sprinkle the flour over it. Whisk constantly for 1 to 2 minutes to form a smooth roux and cook off the raw flour taste.
04 - Gradually whisk the chicken broth into the roux, making sure no lumps form. Pour in the whole milk and heavy cream. Continue stirring for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
05 - Fold in the cooked chicken, grated Parmesan cheese, dried thyme, and dried parsley. Season with salt and pepper to taste, stirring until the cheese melts and the filling is evenly combined.
06 - Add the drained pasta to the skillet and toss gently to coat every piece in the creamy sauce. Let everything heat through for 2 to 3 minutes over low heat.
07 - Serve hot in shallow bowls. Garnish with extra parsley if desired. For a golden pot-pie-style crust, top with buttered breadcrumbs and broil for 2 to 3 minutes.
# Expert Advice:
01 -
- It delivers every cozy, comforting flavor of chicken pot pie without the fuss of making or rolling any crust.
- The creamy sauce clings to every ridge of short pasta, meaning each bite is loaded with tender chicken and vegetables.
02 -
- The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want the final result to be.
- If you want that golden pot pie crust experience, scatter buttered breadcrumbs over each bowl and run them under the broiler for 2 to 3 minutes until bubbly and browned.
03 -
- Use rotisserie chicken and save yourself an entire step, because the seasoned skin actually adds incredible depth to the dish.
- A glass of lightly oaked Chardonnay alongside this pasta elevates the whole meal into something that feels like a proper dinner party with almost no extra effort.