Chicken Pot Pie Pasta
Ingredients:
12 oz pasta (penne, rotini, or bowties work well)
2 cups cooked chicken (shredded or cubed)
1 tablespoon olive oil or butter
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
2 cups chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon black pepper
Salt to taste
1 cup shredded cheddar cheese (optional)
Fresh parsley for garnish (optional)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente. Drain and set aside.
Sauté Vegetables:
In a large skillet or pot, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery, and sauté for about 5-7 minutes until softened. Stir in the garlic and cook for another minute.
Make the Sauce:
Sprinkle the flour over the vegetables, stirring to coat them evenly. Slowly pour in the chicken broth while stirring, then add the heavy cream. Bring the mixture to a simmer, allowing it to thicken (about 3-5 minutes).
Add Seasoning and Chicken:
Stir in the thyme, rosemary, black pepper, and salt. Add the shredded or cubed chicken and frozen peas, and cook for another 3-5 minutes until everything is warmed through.
Combine Pasta and Sauce:
Add the cooked pasta to the chicken and vegetable mixture, stirring to combine everything thoroughly. If using cheese, stir in shredded cheddar at this point for an extra creamy finish.
Garnish and Serve:
Once the pasta is heated through and coated in the sauce, remove from heat. Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4-6 servings