Chicken Pot Pie Pasta
A comforting, creamy pasta dish inspired by classic chicken pot pie, featuring tender chicken, hearty vegetables, and cheddar cheese in a rich sauce. Ready in 30 minutes for a cozy weeknight meal.
Servings: 4 servings
Calories: 450kcal
Ingredients
- 1 lb penne pasta
- 2 chicken breasts, diced
- 1 cup peas (fresh or frozen)
- 1 cup carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups milk
- 1/2 cup flour
- 1 tsp thyme
- 1 tsp parsley
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- Cook the chicken: In a large skillet over medium heat, add a splash of oil. Add the diced chicken and cook for 5–7 minutes until fully cooked and lightly browned. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onion and minced garlic. Cook for 2–3 minutes until fragrant and translucent. Add the peas and diced carrots, cooking for another 4–5 minutes until the vegetables are tender.
- Make the creamy sauce: In a separate pot, whisk together the chicken broth, milk, and flour until smooth. Add the thyme, parsley, salt, and pepper. Cook over medium heat, whisking constantly, for 5–7 minutes until the sauce thickens and becomes creamy.
- Combine all components: Stir the cooked pasta and the chicken-vegetable mixture into the creamy sauce pot. Mix well to coat everything evenly.
- Add cheese: Sprinkle in the shredded cheddar cheese and stir until it melts completely, making the sauce rich and cheesy.
- Serve: Taste and adjust seasoning if necessary. Serve hot and enjoy your comforting Chicken Pot Pie Pasta!
Notes
Use fresh herbs if available for a more vibrant flavor. Leftovers can be refrigerated for 2-3 days. For a dairy-free option, substitute cheddar with non-dairy cheese and milk with a plant-based alternative.