Description
Indulge in the ultimate comfort food with this creamy Chicken Pot Pie Pasta. A flavorful combination of tender chicken, veggies, and pasta enveloped in a rich, creamy sauce, topped with Parmesan and fresh parsley.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or rotini works well)
Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Additional:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Prepare pasta according to package instructions, drain, and set aside.
- Make the sauce: In a large skillet, heat butter and olive oil. Sauté onion, carrots, and celery until softened. Add garlic, then sprinkle flour and cook to form a roux. Slowly whisk in broth and milk until thickened. Season with salt, pepper, and thyme.
- Combine: Add chicken, peas, and cooked pasta to the sauce. Toss until coated.
- Finish: Remove from heat, stir in Parmesan and parsley. Serve hot.
Notes
- For added richness, replace half the milk with heavy cream.
- This dish reheats well and can be baked with a breadcrumb topping for a crispy finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg
