Name: Chicken Pot Pie Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz short pasta (e.g., rotini or penne); 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tbsp olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 3 tbsp all-purpose flour; 2 cups low-sodium chicken broth; 1 cup whole milk or half-and-half; 1 cup frozen peas; 1 tsp dried thyme; 1 tsp salt, plus more to taste; ½ tsp black pepper, plus more to taste; 2 tbsp chopped fresh parsley, for garnish

Chicken Pot Pie Pasta Recipe

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I share my go-to Chicken Pot Pie Pasta recipe, a creamy, one-pot fusion of classic comfort foods. Perfect for a quick, satisfying family dinner that’s ready in 45 minutes.

Author: CookingByNess
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4-6 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

8 oz short pasta (e.g., rotini or penne)
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk or half-and-half
1 cup frozen peas
1 tsp dried thyme
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp chopped fresh parsley, for garnish

Instructions

Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
In the same skillet, add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1 more minute.
Sprinkle flour over vegetables and stir constantly for 1 minute to cook the flour.
Gradually whisk in chicken broth, then stir in milk or half-and-half and dried thyme. Bring to a simmer and cook for 3-5 minutes until slightly thickened.
Stir in cooked chicken and frozen peas. Heat through for 2-3 minutes.
Fold in cooked pasta until well coated. Taste and adjust seasoning with salt and pepper if needed.
Serve immediately, garnished with fresh parsley.

Notes

For a time-saving option, substitute 3 cups of shredded rotisserie chicken for the raw chicken breasts. If the sauce is too thick after adding the pasta, thin it with a little extra broth or milk. You can add other vegetables like diced potatoes or mushrooms if desired.

Find it online: https://www.cookingbyness.blog/chicken-pot-pie-pasta-recipe/