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Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta combines the comforting flavors of a classic pot pie with the convenience of pasta. A creamy sauce filled with tender chicken and vegetables is tossed with your favorite pasta, creating a rich and satisfying dish that is perfect for a cozy evening meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 500 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 colander
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 12 oz penne pasta
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoon olive oil

Instructions
 

  • In a large pot, cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
  • Add the minced garlic and cubed chicken to the skillet. Cook for about 7-10 minutes until the chicken is cooked through and no longer pink.
  • Sprinkle the flour over the chicken and vegetable mixture, stirring to combine. Cook for an additional 2 minutes to cook off the raw flour.
  • Slowly pour in the chicken broth and heavy cream, stirring constantly until the mixture begins to thicken.
  • Add the frozen peas, salt, pepper, thyme, and rosemary. Stir to combine, cooking for another 3-5 minutes until the peas are heated through.
  • Fold in the cooked penne pasta, coating it well with the creamy sauce.
  • Remove from heat and allow to cool slightly before serving.

Notes

Feel free to substitute the vegetables with your favorites based on what you have available.
For a lighter version, you can use half-and-half instead of heavy cream.
This dish is best served warm but can also be stored in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth or water to loosen the sauce.