Chicken pot pie pasta combines the comforting elements of a chicken pot pie with pasta for a cozy, delicious dish. Here’s a simple recipe you can try:
Ingredients:
- 2 cups cooked pasta (penne or rotini work well)
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Cook the Pasta: Prepare pasta according to package instructions. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add onions, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
- Make the Sauce: Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to get rid of the raw flour taste. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- Add Herbs and Cheese: Stir in thyme, rosemary, sage, and shredded cheddar cheese. Continue to stir until the cheese is melted and the sauce is smooth.
- Combine Everything: Return the cooked chicken to the skillet and add the frozen peas. Cook for an additional 2 minutes until the peas are heated through. Then, gently fold in the cooked pasta until well coated with the sauce.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot.
Enjoy your hearty and creamy chicken pot pie pasta!