Classic Chicken Pot Pie Pasta
A creamy, hearty one-pan pasta that captures all the cozy flavors of a classic chicken pot pie - without the crust. Ready in 30 minutes and perfect for a quick fall dinner.
Equipment
- Large skillet
- Pot for boiling pasta
- Wooden spoon
Ingredients
- 2 cups cooked chicken, shredded or diced rotisserie chicken works great
- 2 cups short pasta, penne or rotini
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- salt and black pepper to taste
- fresh parsley for garnish optional
Instructions
- Cook the pasta according to package directions until just under al dente. Drain and set aside.
- Sauté the vegetables. Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened, then stir in garlic and cook 30 seconds more.
- Build the sauce. Sprinkle flour over the vegetables and stir well. Slowly pour in chicken broth while stirring, then add the milk. Simmer for 3 to 4 minutes until thickened.
- Add chicken and peas. Stir in the cooked chicken, frozen peas, thyme, garlic powder, salt, and pepper. Mix to combine.
- Finish with pasta. Fold in the drained pasta and cook together for 2 minutes. Garnish with parsley and serve hot.
Notes
- Pull pasta slightly before al dente - it continues cooking in the sauce.
- Add a splash of broth when reheating to bring the sauce back to life.
- Shredded chicken absorbs sauce better than large chunks.