Description
This One-Pan Creamy Chicken Pot Pie Pasta brings all the comforting flavors of classic chicken pot pie into a quick and easy pasta dish! Tender chicken, hearty vegetables, and a rich, creamy sauce make this dish perfect for a cozy weeknight dinner.
Ingredients
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4 tablespoons butter (or olive oil)
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1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 cup onion, diced
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1 cup carrot, diced
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1 cup celery, diced
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2 tablespoons garlic, chopped
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4 tablespoons flour (or rice flour for gluten-free)
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3 cups chicken broth
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1 teaspoon rosemary, chopped (or ½ teaspoon dried)
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1 teaspoon thyme, chopped (or ½ teaspoon dried)
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1 teaspoon sage, chopped (or ½ teaspoon dried)
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8 ounces pasta (such as shells, gluten-free if needed)
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1 cup heavy cream (or milk)
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½ cup Parmesan cheese, grated
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½ cup peas (fresh or frozen)
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½ cup corn (fresh or frozen)
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Salt and pepper, to taste
Instructions
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Cook the Chicken:
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Melt butter in a large saucepan over medium heat. Add the chicken and cook until lightly golden brown, about 7-10 minutes. Remove and set aside.
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Sauté the Vegetables:
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In the same pan, add onion, celery, and carrots. Cook until tender, about 7-10 minutes.
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Add Garlic & Flour:
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Stir in garlic and cook until fragrant, about 1 minute. Sprinkle on the flour, mix well, and cook for 1 minute.
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Simmer the Pasta:
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Add broth, rosemary, thyme, sage, pasta, and chicken. Bring to a boil, then reduce heat and simmer until pasta is cooked, about 10 minutes.
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Make It Creamy:
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Stir in heavy cream and Parmesan cheese. Mix until the cheese melts into the sauce.
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Add Peas & Corn:
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Stir in peas and corn. Cook for 2 minutes, until warmed through.
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Season & Serve:
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Season with salt and pepper to taste. Enjoy!
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Notes
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For a gluten-free version, use rice flour and gluten-free pasta.
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You can swap the heavy cream for milk for a lighter version, but the cream adds a richer, creamier texture.
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You can also add other veggies like mushrooms, spinach, or green beans for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg