Description
Comfort meets convenience in this creamy chicken pot pie pasta masterpiece, blending classic flavors with modern ease. Hearty ingredients meld perfectly, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Vegetables:
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 tablespoons garlic, chopped
- 1/2 cup peas (fresh or frozen)
- 1/2 cup corn (fresh or frozen)
Pasta and Sauce Ingredients:
- 4 tablespoons butter (or olive oil)
- 4 tablespoons flour (or rice flour for gluten-free)
- 3 cups chicken broth
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon sage, chopped (or 1/2 teaspoon dried)
- 8 ounces pasta (such as shells, gluten-free if needed)
- 1 cup heavy cream (or milk)
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium temperature and melt butter until it shimmers. Sauté chicken pieces until they develop a golden exterior, approximately 7-8 minutes. Transfer cooked chicken to a separate plate.
- In the same skillet, introduce chopped onions, celery, and carrots. Sauté vegetables until they soften and become translucent, roughly 6-7 minutes.
- Incorporate minced garlic and allow it to release its aromatic essence for about 45-60 seconds. Dust flour over the vegetable mixture, stirring continuously to create a uniform coating and prevent lumps.
- Pour chicken broth into the skillet, adding rosemary, thyme, and sage. Introduce pasta and reserved chicken. Bring liquid to a rolling boil, then reduce heat and simmer, allowing pasta to absorb flavors and become tender, approximately 9-11 minutes.
- Stream heavy cream into the skillet, then sprinkle Parmesan cheese. Gently stir until cheese dissolves completely, creating a luxurious, velvety sauce.
- Fold in frozen peas and corn, warming them through for 1-2 minutes until they reach an even temperature.
- Taste and adjust seasoning with salt and pepper. Serve immediately while sauce remains creamy and inviting.
Notes
- Ensure chicken is cut into uniform pieces for even cooking and better texture throughout the dish.
- Use a heavy-bottomed pan to prevent burning and distribute heat evenly when sautéing vegetables and cooking chicken.
- Choose low-sodium broth to control salt levels and allow personal seasoning preference when finalizing the dish.
- For gluten-free adaptation, substitute all-purpose flour with cornstarch or gluten-free flour blend and use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg