Description
Indulge in a comforting and rich Chicken Pot Pie Pasta that combines the flavors of a classic pot pie with the heartiness of pasta. Creamy and loaded with chicken, veggies, and cheese, this dish is a satisfying meal for any occasion.
Ingredients
Scale
Pasta:
- 12 ounces short pasta such as penne or rotini
Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
Additional Ingredients:
- 3 cups cooked chicken breast, shredded or diced
- 1 cup frozen peas
- 1 cup corn kernels
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
- Cook Pasta: Boil salted water, cook pasta until al dente, drain, and set aside.
- Prepare Sauce: Saute onion, carrots, and celery. Add garlic, flour, broth, milk, cream, seasonings. Simmer until thickened.
- Combine: Stir in chicken, peas, corn, Parmesan. Add pasta and mix well.
- Finish: Top with cheddar, cover until melted. Serve hot.
Notes
- For extra richness, top with buttery breadcrumbs and broil until golden.
- You can use rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 115 mg
