Chicken Pot Pie Pasta
Ingredients:
12 oz pasta (penne, rotini, or any favorite shape)
2 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, diced
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup frozen peas
1 cup celery, diced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions:
Cook the pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the chicken:
In a large skillet or pot, heat the olive oil over medium 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.
Sauté the vegetables:
In the same skillet, add the onion and cook until translucent, about 3-4 minutes. Add the garlic, carrots, celery, and peas. Cook until the vegetables are tender, about 5 minutes.
Make the sauce:
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer. Cook until the sauce thickens slightly, about 3-5 minutes.
Add the chicken and cheese:
Stir the cooked chicken back into the skillet. Add the shredded cheddar cheese, dried thyme, dried rosemary, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.
Combine with pasta:
Add the cooked pasta to the skillet and gently toss to combine, ensuring the pasta is well coated with the sauce.
Serve:
Garnish with chopped fresh parsley if desired. Serve the Chicken Pot Pie Pasta warm.