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Creamy Chicken Pot Pie Pasta

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A comforting pasta dish that merges the cozy flavors of chicken pot pie with the ease of a one-pot meal.

Ingredients

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  • 8 ounces of pasta (penne or fusilli)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups mixed vegetables (peas, carrots, corn, green beans)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 2-3 minutes until translucent.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Add chicken pieces to the skillet, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
  5. Incorporate mixed vegetables, stirring to combine, and cook for an additional 3-4 minutes.
  6. Sprinkle thyme and rosemary over the mixture, stirring well.
  7. Dust flour over the mixture and stir for 1-2 minutes to cook off raw flour taste.
  8. Pour in chicken broth while stirring to avoid lumps and allow to simmer.
  9. Add heavy cream, soy sauce, and Worcestershire sauce, stirring until blended.
  10. Add cooked pasta and cheddar cheese, tossing until cheese melts and coats the pasta.
  11. Adjust seasoning with salt and pepper, if needed.
  12. Serve immediately, garnished with parsley.

Notes

Feel free to substitute different vegetables or proteins according to your preference. This dish can be made ahead of time by preparing the chicken and vegetable mix, and adding the pasta and sauce just before serving.

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