Description
This Chicken Pot Pie Pasta Delight combines the nostalgic flavors of chicken pot pie with the convenience of pasta, creating a comforting dish that’s ready in just 30 minutes.
Ingredients
Scale
- 8 oz dried pasta (penne, rotini, or farfalle)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half or whole milk
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup panko breadcrumbs
- 3 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add garlic, thyme, rosemary, and nutmeg. Cook for another 30 seconds until fragrant.
- Add butter to the vegetable mixture and allow it to melt. Sprinkle in the flour and stir continuously for 2 minutes to create a roux. Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken.
- Reduce heat to low and stir in the half-and-half. Add the cooked chicken and frozen peas. Simmer for 2-3 minutes until the peas are heated through and the sauce has thickened to a creamy consistency.
- Fold in the cooked pasta, stirring gently to coat everything in the creamy sauce. If the mixture seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- In a small bowl, combine the panko breadcrumbs, melted butter, garlic powder, parsley, and parmesan cheese. Mix well until all breadcrumbs are coated.
- Spoon the Chicken Pot Pie Pasta into bowls and sprinkle generously with the crunchy topping. Serve immediately.
Notes
- Dice the vegetables to roughly the same size for even cooking.
- Use a store-bought rotisserie chicken to save time.
- The pasta base can be prepared a day in advance; just add a splash more broth when reheating.
- For an extra thick sauce, let it simmer for 2-3 additional minutes.
- Fresh herbs work beautifully in this recipe – use 1 tablespoon fresh thyme and 2 teaspoons fresh rosemary if available.
- Store in an airtight container for up to 3 days or freeze in individual portions for up to 2 months. Reheat gently on the stovetop with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 5
- Sodium: 620
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 24
- Cholesterol: 80