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Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

This comforting Chicken Pot Pie Pasta combines the classic flavors of chicken pot pie with the ease of a pasta dish. Perfect for a cozy family dinner, this recipe is creamy, hearty, and sure to satisfy even the pickiest eaters.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 colander
  • 1 measuring cups and spoons
  • 1 wooden spoon
  • 1 baking dish (safe for oven)

Ingredients
  

  • 8 oz penne pasta
  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups mixed vegetables (carrots, peas, corn) You can customize the mixed vegetables based on your preference.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup heavy cream For a healthier version, you can use low-fat cream.
  • 1 cup shredded cheddar cheese For extra creaminess, consider adding more cheese.
  • ¼ cup all-purpose flour
  • 1 tablespoon butter Dot on top before baking.

Instructions
 

  • Begin by cooking the penne pasta according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes until lightly browned. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
  • Add mixed vegetables to the skillet and cook for an additional 3-4 minutes.
  • Return the chicken to the skillet. Add thyme, rosemary, salt, and black pepper. Stir to combine.
  • Sprinkle the flour over the chicken and vegetables, stirring constantly for about 1 minute to coat.
  • Gradually pour in the chicken broth while stirring continuously until the mixture thickens.
  • Stir in the heavy cream and bring to a gentle simmer. Cook for 5 more minutes, allowing the sauce to thicken further.
  • Add the cooked pasta into the skillet, mixing well until the pasta is evenly coated with the sauce.
  • Stir in the shredded cheddar cheese until melted and fully incorporated.
  • Transfer the mixture into a greased baking dish and dot with butter on top.
  • Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until bubbly and golden on top.

Notes

You can customize the mixed vegetables based on your preference.
For a healthier version, you can use whole grain pasta or add more vegetables.
If you want extra creaminess, consider adding more cheese or cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.