Description
A cozy, one-skillet pasta dish inspired by classic chicken pot pie, featuring tender chicken, hearty vegetables, and a creamy savory sauce tossed with pasta for a comforting and easy meal.
Ingredients
- 12 ounces pasta (rotini, penne, or egg noodles)
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt to taste
- Black pepper to taste
- ½ cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted water according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil or butter. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in chicken broth while stirring constantly to prevent lumps. Add milk, thyme, parsley, salt, and pepper.
- Simmer for 5–7 minutes until the sauce thickens.
- Stir in cooked chicken and frozen peas, heating through.
- Add the cooked pasta and toss gently to coat in the creamy sauce.
- If desired, stir in shredded cheddar until melted. Garnish with fresh parsley before serving.
Notes
- Rotisserie chicken works well and saves time.
- Use half-and-half instead of milk for a richer sauce.
- Add mushrooms, corn, or green beans for extra vegetables.
- For a gluten-free version, use gluten-free pasta and flour.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Add a splash of milk or broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
