Description
A creamy and comforting pasta dish inspired by classic chicken pot pie, made with tender chicken, vegetables, and a rich sauce tossed with pasta.
Ingredients
- 12 oz penne or rotini pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 cups cooked chicken, shredded
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet or pot, melt butter with olive oil over medium heat. Add onion, carrots, and garlic; sauté until softened.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually add chicken broth while whisking to avoid lumps. Stir until sauce thickens slightly.
- Stir in heavy cream, thyme, parsley, paprika, salt, and pepper.
- Add shredded chicken, peas, and corn. Simmer for 5 minutes until heated through.
- Stir in cooked pasta and mix until well coated. Add cheddar cheese if using.
- Serve warm, garnished with fresh parsley if desired.
Notes
- Rotisserie chicken works great for this recipe.
- You can substitute vegetables with a frozen mixed veggie blend for convenience.
- For extra richness, top with buttery breadcrumbs and bake until golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American