Chicken Pot Pie Pasta Recipe
Ingredients:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 small onion, diced
2 cloves garlic, minced
2 cups mixed vegetables (peas, carrots, corn, green beans)
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper, to taste
12 ounces pasta (penne, rotini, or your choice)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
Cook the Pasta:
Cook the pasta according to the package instructions. Drain and set aside.
Cook the Chicken:
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cook the Aromatics:
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Vegetables:
Add the mixed vegetables to the skillet and cook until tender, about 5 minutes.
Make the Sauce:
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add the heavy cream and dried thyme. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
Combine Everything:
Return the cooked chicken to the skillet. Add the cooked pasta and grated Parmesan cheese. Stir until everything is well combined and heated through.
Serve:
Remove from heat and garnish with chopped fresh parsley if desired. Serve hot.
