Chicken Pot Pie Pasta Recipe

Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, diced
• Salt and pepper, to taste
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon all-purpose flour
• 12 oz penne or rotini pasta
• 1/2 cup shredded cheddar cheese (optional, for extra richness)
• Fresh parsley, chopped (for garnish)

Instructions

1. Begin by preparing the chicken. Season the diced boneless, skinless chicken breasts with salt and pepper. This ensures the chicken is flavorful throughout the cooking process. You can use any boneless, skinless chicken pieces, but breasts are ideal for this dish as they cook quickly and stay tender. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken in an even layer. Let it sear undisturbed for about 4-5 minutes, then flip the pieces and cook for an additional 3-4 minutes on the other side, until the chicken is browned on the outside and fully cooked through. The chicken should reach an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and set aside.
2. In the same skillet, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent. The onion should be fragrant and tender, not browned. Add the minced garlic to the pan and cook for another 30 seconds until the garlic becomes aromatic. Be careful not to let the garlic burn, as it can become bitter.
3. Next, add the diced carrots, frozen peas, and frozen corn to the skillet. Stir everything together and cook for 3-4 minutes, until the vegetables are heated through. The carrots should begin to soften, but still retain a slight crunch. Season the mixture with dried thyme, garlic powder, and black pepper. The thyme will infuse the dish with a warm, herbal flavor that complements the vegetables and chicken perfectly.
4. Sprinkle 1 tablespoon of all-purpose flour over the vegetable and chicken mixture. Stir well to coat the ingredients evenly with the flour, which will help thicken the sauce. Let the flour cook for 1-2 minutes, stirring frequently, until it forms a smooth paste and the raw flour taste dissipates. This is a crucial step to ensure your sauce doesn’t have a floury texture.
5. Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer, and let it cook for 3-4 minutes. As it simmers, the broth will thicken slightly due to the flour. Next, add the heavy cream, stirring continuously to incorporate it fully. The cream will enrich the sauce and create a smooth, velvety texture. Let the sauce simmer for another 5-7 minutes, allowing it to thicken further and become creamy.
6. While the sauce is simmering, cook the pasta in a separate pot according to the package instructions. Bring a large pot of salted water to a boil over high heat, add the pasta, and cook for about 9-11 minutes until al dente. Stir occasionally to prevent the pasta from sticking together. Once the pasta is cooked, reserve about 1/2 cup of pasta water and then drain the pasta. Set the cooked pasta aside.
7. Once the sauce has thickened, return the cooked chicken to the skillet, stirring to incorporate it into the creamy sauce. Taste the sauce and adjust seasoning if needed, adding salt or pepper as necessary. If the sauce has become too thick, add a splash of the reserved pasta water to loosen it up and maintain the right consistency. The sauce should coat the back of a spoon but still be pourable.
8. Add the cooked pasta to the skillet, tossing it gently to coat the noodles in the creamy sauce. Make sure the pasta is evenly mixed with the chicken and vegetables, so every bite has a perfect balance of flavors. If you like, sprinkle 1/2 cup of shredded cheddar cheese over the pasta, allowing it to melt into the sauce for added richness. Once everything is well combined, remove the skillet from the heat.
9. Serve the Chicken Pot Pie Pasta hot, garnished with freshly chopped parsley for a pop of color and fresh flavor. The parsley adds a light, herbaceous note that contrasts with the creamy sauce. This dish can be enjoyed on its own or paired with a side salad or some crusty bread to soak up the delicious sauce. Serve immediately for the best texture and flavor.
   

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