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Chicken Pot Pie Pasta

A delightful chicken pot pie pasta that brings the classic flavors of pot pie into a cozy dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta (e.g., penne or rotini) Choose a shape that holds sauce well.
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
Main Filling
  • 2 cups cooked chicken, shredded Rotisserie chicken can save time.
  • 1 cup frozen peas Convenient option.
  • 2 cups chicken broth
  • 1 cup heavy cream Can substitute with lighter alternatives.
  • 1 teaspoon dried thyme
  • to taste salt and pepper Adjust as needed.
  • 1 cup shredded cheddar cheese (optional) Adds creaminess.

Method
 

Preparation
  1. Cook the Pasta: Follow package instructions to cook the pasta until al dente. Drain and reserve a little cooking water.
  2. Sauté Vegetables: In a large skillet over medium heat, add olive oil and sauté chopped onion, diced carrots, and celery until tender, about 5-7 minutes.
  3. Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant.
  4. Combine Ingredients: Add shredded chicken, frozen peas, chicken broth, and heavy cream to the skillet, stirring to combine.
  5. Season: Sprinkle in dried thyme, salt, and pepper to taste, mixing well and allowing to heat through for about 5 minutes.
  6. Mix Pasta: Gently fold cooked pasta into the skillet, ensuring everything is well combined.
  7. Melt Cheese: Sprinkle cheddar cheese on top, cover, and let it melt into the mixture.
  8. Serve: Dish out while hot, garnishing with fresh herbs if desired.

Notes

This dish tastes even better the next day, making it great for leftovers.