Creamy Chicken Pot Pie Pasta For A Cozy Night In
This dish combines the heartiness of a classic chicken pot pie with the satisfying texture of pasta, creating a meal that’s both familiar and innovative.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Cooked, diced chicken breast Ensure the chicken is cooked thoroughly and seasoned lightly.
- 8 ounces Pasta (rotini or penne) Cook pasta al dente according to package instructions.
- 1 cup Diced carrots Cook until tender.
- 1 cup Frozen peas Add towards the end of cooking.
- 1 cup Diced celery Sauté with carrots.
- 1 medium Diced onion Sauté until translucent.
- 3 cloves Minced garlic Adds flavor.
- 2 cups Low-sodium chicken broth Base for the sauce.
- 1 cup Heavy cream For creamy texture.
- 2 tablespoons Unsalted butter For sautéing vegetables.
- 2 tablespoons All-purpose flour To thicken the sauce.
- to taste Salt and pepper For seasoning.
- a few sprigs Fresh thyme For added flavor.
Instructions
- 1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.
- 2. In a large skillet, melt butter over medium heat. Add diced onions and sauté until translucent.
- 3. Add diced carrots and celery, stirring until softened.
- 4. Stir in minced garlic and cook until fragrant.
- 5. Sprinkle flour over vegetables, stirring to coat and cook for another minute.
- 6. Gradually pour in chicken broth, stirring to prevent lumps. Bring to a simmer and thicken.
- 7. Reduce heat, stir in heavy cream, and mix well.
- 8. Add cooked chicken and frozen peas, heating through.
- 9. Season with salt, pepper, and fresh thyme.
- 10. Fold in cooked pasta, adding reserved pasta water if needed to adjust consistency.
- 11. Heat through and serve warm.
Notes
For variations, consider adding different vegetables or proteins, or incorporating cheese for extra richness.
