Quick Chicken Pot Pie Pasta (Printable Version)
A creamy, comforting dish combining savory chicken and vegetables with tender pasta.
# What You Need:
→ Poultry & Pasta
01 - 2 cups cooked chicken breast, cubed or shredded
02 - 12 oz short pasta (rotini or penne)
→ Vegetables
03 - 1 cup frozen peas and carrots mix
04 - 1/2 cup frozen sweet corn
05 - 1/2 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
→ Sauce & Seasoning
08 - 2 tbsp all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole or 2% milk
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried parsley
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/2 cup shredded cheddar cheese (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Drain through a colander and set aside.
02 - While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 2 to 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Sprinkle the flour over the softened vegetables and stir continuously for about 1 minute to form a smooth roux and cook off the raw flour taste.
04 - Gradually whisk in the chicken broth and milk, stirring constantly until the mixture is smooth and free of lumps. Bring to a gentle simmer and let thicken for 2 to 3 minutes.
05 - Stir in the dried thyme, parsley, salt, and pepper. Add the frozen peas and carrots, frozen corn, and cooked chicken. Continue cooking for 3 to 4 minutes until everything is heated through and the vegetables are tender.
06 - Add the drained pasta to the skillet and toss well to coat evenly in the creamy sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
07 - If using, stir in the shredded cheddar cheese until fully melted and the sauce is creamy. Serve hot, garnished with fresh parsley if desired.
# Helpful Hints:
01 -
- It delivers every comforting note of chicken pot pie without the fuss of making a crust or waiting for an oven.
- One pan means you spend less time cleaning and more time actually enjoying your evening.
02 -
- Add the broth slowly and whisk constantly when building the sauce because dumping it all at once almost guarantees lumps.
- Do not skip the roux step because that single minute of toasting the flour is what prevents a raw, floury taste.
03 -
- Use a rotisserie chicken and shred the meat while it is still warm because cold chicken is stubborn and takes twice as long.
- Let the sauce simmer for the full three minutes before adding the pasta because patience here means a thicker, silkier coating.