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Chicken Pot Pie Pasta

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: One-Pot or Oven-Baked (optional)
  • Cuisine: American

Description

This creamy and comforting Chicken Pot Pie Pasta combines all the flavors of a classic chicken pot pie with the ease of a one-pot pasta dish. Tender chicken, fresh vegetables, and pasta are coated in a rich and savory sauce for a family-friendly meal that’s perfect for any night of the week!

Ingredients

Units Scale
  • For the Pasta Dish:
    • 2 cups uncooked pasta (penne, rotini, or your choice)
    • 2 tablespoons olive oil or butter
    • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
    • 1 medium onion, finely diced
    • 2 cloves garlic, minced
    • 2 cups mixed frozen vegetables (peas, carrots, corn, green beans)
    • 2 cups chicken broth
    • 1 cup whole milk or heavy cream
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup all-purpose flour
    • 1 teaspoon dried thyme
    • 1/2 teaspoon paprika
    • Salt and pepper, to taste
  • Optional Topping:
    • 1/2 cup crushed buttery crackers or bread crumbs (for crunch)
    • 2 tablespoons melted butter

Instructions

  1. Cook the Pasta:
    Cook pasta according to the package instructions until al dente. Drain and set aside.
  2. Prepare the Chicken:
    Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through (about 6-8 minutes). Remove chicken from the skillet and set aside.
  3. Sauté Aromatics:
    In the same skillet, add the diced onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
  4. Make the Sauce:
    Sprinkle the flour over the onion and garlic, stirring to combine. Gradually whisk in the chicken broth, ensuring no lumps form. Add milk or cream, thyme, and paprika, stirring until the sauce thickens (about 3-4 minutes).
  5. Combine the Ingredients:
    Add the cooked chicken, mixed vegetables, and Parmesan cheese to the skillet. Stir until well combined. Fold in the cooked pasta, ensuring everything is evenly coated with the sauce.
  6. Optional Topping (if desired):
    Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a baking dish, top with crushed crackers or bread crumbs mixed with melted butter, and bake for 10-12 minutes until golden and crispy.
  7. Serve and Enjoy:
    Garnish with additional Parmesan or fresh parsley, if desired. Serve warm.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for convenience.
  • Swap out frozen vegetables for fresh ones, if preferred.

Find it online: https://newsvks.com/chicken-pot-pie-pasta/