Chicken Pot Pie Pasta

Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Intensity: Easy to Moderate

Nutritional Information (Per Serving, Approximate)

• Calories: 585 kcal

• Total Fat: 24g

• Saturated Fat: 12g

• Cholesterol: 95mg

• Sodium: 780mg

• Total Carbohydrates: 58g

• Dietary Fiber: 4g

• Sugars: 7g

• Protein: 33g

Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

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Ingredients

For the Pasta & Chicken:

• 12 oz (340g) wide egg noodles, pappardelle, or fettuccine

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• Salt and black pepper, to taste

For the Creamy Sauce and Vegetables:

• 4 tablespoons unsalted butter

• 1 medium yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 stalks celery, diced

• 2 cloves garlic, minced

• ⅓ cup all-purpose flour

• 3 cups chicken broth

• 1 cup whole milk or half-and-half

• ½ cup heavy cream (or additional milk for a lighter version)

• 1 cup frozen peas

• 1 cup frozen corn kernels

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• ¼ cup fresh parsley, chopped (plus more for garnish)

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.

Chef’s Tip: Salting the pasta water is crucial for flavoring the noodles from the inside out. The reserved pasta water is liquid gold for adjusting the sauce consistency later!

Step 2: Cook the Chicken

While the pasta water is heating, season the cubed chicken with garlic powder, salt, and pepper. Heat the olive oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the skillet and set it aside on a plate.

Step 3: Sauté the Aromatics and Vegetables

In the same skillet, reduce the heat to medium. Melt the butter. Add the diced onion, carrots, and celery (this is your “mirepoix,” the flavor base of the dish). Sauté for 6-8 minutes, until the onions are translucent and the carrots have begun to soften. Add the minced garlic and cook for one more minute until fragrant.

Step 4: Create the Roux and Sauce

Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes. This cooks the raw flour taste out and creates a roux, which will thicken your sauce. The mixture will look pasty.

Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming. Follow with the milk and heavy cream, continuing to whisk until the sauce is smooth.

Step 5: Simmer and Combine

Bring the sauce to a gentle simmer. Stir in the dried thyme and rosemary. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. It should be creamy and luxurious.

Step 6: Bring It All Together

Reduce the heat to low. Stir in the frozen peas and corn, the cooked chicken, and the fresh parsley. Let it heat through for 2-3 minutes until the frozen vegetables are warm. Taste the sauce and adjust seasoning with more salt and pepper as needed.

Add the cooked, drained pasta to the skillet. Use tongs to gently toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.

Step 7: Serve and Enjoy!

Ladle the Chicken Pot Pie Pasta into warm bowls. Garnish with additional fresh parsley and a generous grind of black pepper. Serve immediately and enjoy the ultimate comfort food experience!

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Chef’s Notes & Customizations

• Vegetarian Version: Omit the chicken and use vegetable broth. For protein, add a can of drained and rinsed cannellini beans or chickpeas when you add the frozen vegetables.

• Adding Flaky Crust Flavor: To mimic the buttery, flaky top of a pot pie, toast some panko breadcrumbs. Melt 2 tablespoons of butter in a small pan, add ½ cup of panko, and toast over medium heat until golden brown. Sprinkle this over each serving for a delightful crunch.

• Creamier Sauce: For an even richer sauce, stir in ¼ cup of grated Parmesan cheese at the very end, after you’ve taken the skillet off the heat.

• Using Leftover Chicken or Turkey: This is a fantastic way to use up leftovers! You will need about 3 cups of shredded cooked chicken or turkey. Simply add it in with the frozen vegetables to warm through.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce as it will thicken when chilled.

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Why This Recipe Works

This Chicken Pot Pie Pasta is more than just a simple weeknight meal; it’s a masterclass in capturing the essence of a classic dish in a new, accessible form. By swapping the time-consuming pastry for quick-cooking pasta, we cut the active time in half without sacrificing an ounce of flavor. The creamy sauce, built on a foundation of a classic roux and a traditional mirepoix, delivers that unmistakable pot pie soul. Each forkful—with its tender pasta, savory chicken, sweet vegetables, and herbaceous cream sauce—is a direct line to comfort, proving that sometimes the best new recipes are simply clever reinventions of the old favorites we hold dear