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One-Pan Creamy Chicken Pot Pie Pasta
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4
All of the flavour of chicken pot pie in a quick and easy pasta!
ingredients
- 4 tablespoons butter (or olive oil)
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 tablespoons garlic, chopped
- 4 tablespoons flour (or rice flour for gluten-free)
- 3 cups chicken broth
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon sage, chopped (or 1/2 teaspoon dried sage)
- 8 ounces pasta such as shells (gluten-free for gluten-free)
- 1 cup heavy/whipping cream (or milk)
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- 1/2 cup peas (fresh or frozen)
- 1/2 cup corn (fresh or frozen)
- salt and pepper to taste
directions
- Melt the butter in a large saucepan over medium heat, add the chicken and cook until lightly golden brown on all sides, about 7-10 minutes, before setting aside.
- Add the onion, celery, and carrots, and cook until tender, about 7-10 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Sprinkle on the flour, mix well and cook for a minute.
- Add the broth, rosemary, thyme, sage, and pasta, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
- Add the cream and cheese, mix and let the cheese melt into the sauce.
- Mix in the peas and corn, mix, and cook until warm, about 2 minutes.
- Season with salt and pepper to taste and enjoy!
Option: Add 1 tablespoon parsley, chopped.
Option: Top with crumbled crackers.
Option: Add more broth and make it a soup!
Nutrition Facts: Calories 587, Fat 44g (Saturated 25g, Trans 0.5g), Cholesterol 198mg, Sodium 596mg, Carbs 72g (Fiber 5g, Sugars 11g), Protein 49g
Nutrition by: 
