Chicken Pot Pie Pasta
This Chicken Pot Pie Pasta is a hearty and comforting dish that combines the flavors of a traditional pot pie with pasta. It's loaded with tender chicken, creamy sauce, and vegetables. Perfect for a family dinner!
Equipment
- 1 Large pot
- 1 Strainer
- 1 Large skillet or sauté pan
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 4 Serving bowls
Ingredients
- 8 oz penne pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups cooked chicken, shredded Substitute leftover turkey if desired.
- 1 cup frozen peas
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- ½ cup grated Parmesan cheese Optional; sprinkle over top and stir until melted.
Instructions
- Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic, diced carrots, and celery to the skillet, sautéing for another 5-6 minutes until the vegetables are tender.
- Stir in the shredded chicken and frozen peas. Mix well to combine.
- Pour in the chicken broth and heavy cream, stirring until everything is well incorporated.
- Add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer, cooking for about 10 minutes until the sauce thickens slightly.
- Add the cooked penne pasta to the skillet, mixing everything together to coat the pasta with the sauce.
- If desired, sprinkle the grated Parmesan cheese over the top and stir until melted.
- Serve hot in bowls and enjoy your Chicken Pot Pie Pasta.
Notes
You can substitute leftover turkey for the chicken if desired.
Feel free to add any other vegetables you like, such as corn or green beans.
For a gluten-free version, use gluten-free pasta.