Classic Chicken Pot Pie Pasta combines tender chicken, hearty vegetables, and a creamy, savory sauce with short pasta for a comforting one-skillet meal that’s perfect for weeknights or cozy weekends.
Ingredients
8 oz penne or rotini pasta
1 lb boneless skinless chicken breast or thighs, diced
2 tbsp olive oil
4 tbsp butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream (or whole milk)
2 cups frozen mixed vegetables
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried thyme
Optional: 1/2 cup shredded cheddar or Parmesan cheese
Instructions
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Cook pasta in salted boiling water until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Cook chicken until golden and cooked through. Remove and set aside.
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In the same skillet, melt butter. Whisk in flour and cook for 2–3 minutes to form a roux.
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Gradually whisk in chicken broth, then cream. Simmer until thickened, about 5 minutes.
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Stir in vegetables and seasonings. Simmer until vegetables are tender, about 5–7 minutes.
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Return chicken to skillet along with cooked pasta. Stir to coat.
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Optional: stir in cheese and let melt. Adjust seasoning to taste. Serve warm.
Notes
Use rotisserie chicken for a quicker version.
Swap heavy cream with milk for a lighter dish.
Top with puff pastry and bake for a pot pie-style casserole.
Find it online: https://mymommeals.com/classic-chicken-pot-pie-pasta/