Chicken Pot Pie Pasta (Printable)
Tender chicken and vegetables tossed with pasta in a rich, creamy milk-and-broth sauce; comfort food in 45 minutes.
# 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 (such as 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
→ Pantry Staples
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 Steps:
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, peas, and carrots. Cook for 3 to 4 minutes until the vegetables begin to soften. Add the minced garlic and continue cooking for 1 minute until fragrant.
03 - Push the 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 in the chicken broth, making sure no lumps form. Pour in the whole milk and heavy cream. Stir continuously for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
05 - Stir in the cooked chicken, grated Parmesan cheese, dried thyme, and dried parsley. Season generously with salt and pepper to taste. Allow the mixture to simmer gently for 1 to 2 minutes so the flavors meld together.
06 - Add the drained pasta to the skillet and toss gently until every piece is evenly coated with the creamy sauce. Let everything heat through for 2 to 3 minutes. Serve hot, garnished with additional parsley if desired.
# Expert Advice:
01 -
- It delivers every cozy flavor of chicken pot pie without the fuss of making or rolling a crust.
- The creamy sauce clings to every curl of rotini and reheats beautifully the next day for lunch.
02 -
- Add the broth slowly and whisk hard because once flour lumps form they are nearly impossible to smooth out later.
- The sauce thickens more as it cools so pull it off the heat when it looks slightly thinner than you want it.
03 -
- For a golden crust reminiscent of actual pot pie spread the finished pasta in a baking dish top with buttered breadcrumbs and broil for two or three minutes until bubbly and brown.
- Use rotisserie chicken and frozen veg to get this on the table in under thirty minutes on busy weeknights.