Chicken Pot Pie Pasta (Printable)
Creamy pasta with tender chicken and vegetables in a luscious pot pie inspired sauce
# What You’ll Need:
→ Poultry
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup frozen peas and carrots mix
03 - 1/2 cup celery, diced
04 - 1/2 cup yellow onion, diced
05 - 2 cloves garlic, minced
→ Pasta
06 - 12 oz short pasta (rotini or penne)
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
→ Baking Basics & Pantry
11 - 2 tablespoons all-purpose flour
12 - 2 cups low-sodium chicken broth
13 - 1 tablespoon olive oil
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried parsley
16 - Salt and pepper, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Drain well and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, celery, and frozen peas and carrots. Sauté for 3 to 4 minutes until the vegetables begin to soften. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Push the vegetables to one side of the pan. Add the unsalted butter to the cleared space and let it melt. Sprinkle the all-purpose flour over the melted butter and whisk constantly for 1 to 2 minutes to form a smooth, lightly golden roux.
04 - Gradually whisk in the chicken broth, making sure no lumps form. Pour in the whole milk and heavy cream. Stir continuously for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Fold in the cooked diced chicken, grated Parmesan cheese, dried thyme, and dried parsley. Season with salt and freshly ground black pepper to taste. Stir until the chicken is warmed through and the cheese has melted into the sauce.
06 - Add the drained pasta to the skillet and gently toss everything together until each piece is evenly coated with the creamy sauce. Let it heat through for 2 to 3 minutes over low heat.
07 - Transfer to warm plates or bowls and serve immediately. Garnish with extra chopped parsley if desired. For a golden pot pie crust finish, top with buttered breadcrumbs and broil for 2 to 3 minutes.
# Expert Tips:
01 -
- It captures everything you crave from chicken pot pie but lands on the table in half the time with zero pastry anxiety.
- The sauce is silky and rich without needing a single can of condensed soup, which makes it taste like you tried way harder than you did.
02 -
- Add the broth gradually while whisking, because dumping it in all at once guarantees you will be fishing out flour lumps for the next ten minutes.
- If you want that golden pot pie crust experience, scatter buttered breadcrumbs over the top and slide the whole pan under the broiler for two to three minutes until it turns gorgeous and crispy.
03 -
- Shred a rotisserie chicken while still warm because cold chicken fights back and takes twice as long to pull apart.
- Reserve a half cup of pasta water before draining, since a splash of that starchy liquid can rescue a sauce that has gotten too thick while you were finishing other steps.