Description
This dish takes all the beloved flavors of a classic chicken pot pie and combines them with tender pasta for an irresistible, creamy, one-pan meal. Perfect for chilly evenings or any time you crave something comforting, it’s loaded with tender chicken, wholesome veggies, and a luxurious cheesy sauce that will bring warmth to your table. With minimal prep and a family-friendly flavor profile, this hearty pasta dish is sure to become a weeknight favorite in no time!
Ingredients
Scale
- 1 lb penne or rigatoni pasta
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup frozen peas and carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Chicken: In a large skillet or pot, warm up a tablespoon of olive oil over medium heat. Add the diced chicken, season with a bit of salt and pepper, and cook for about 5-7 minutes, or until the chicken is golden brown and fully cooked. Once done, set it aside on a plate.
- Sauté the Vegetables: Using the same skillet, melt the butter, then add in the diced onion, celery, and minced garlic. Sauté for about 3-4 minutes until the onions turn translucent and everything is fragrant. This step adds a rich, savory base flavor to the dish.
- Add Liquids and Pasta: Pour in the chicken broth and heavy cream, then sprinkle in the thyme and rosemary. Stir the mixture well, making sure the herbs are evenly distributed. Add the pasta to the skillet and bring everything to a gentle simmer.
- Cook the Pasta: Cover the skillet with a lid, and let it cook for around 12-15 minutes. Be sure to stir occasionally to prevent the pasta from sticking, and cook until the pasta is tender and most of the liquid has been absorbed. The starch from the pasta will thicken the sauce to a creamy consistency.
- Combine Chicken and Veggies: Once the pasta is nearly done, stir in the cooked chicken, frozen peas, and carrots. Allow the mixture to cook for another 2-3 minutes until everything is heated through, and the veggies are tender.
- Add Cheese: Turn off the heat and sprinkle in the shredded cheddar cheese. Stir well until the cheese melts into the sauce, creating a luscious, creamy texture that coats each piece of pasta beautifully.
- Serve and Garnish: For the finishing touch, sprinkle chopped parsley over the pasta to add a burst of fresh color. Serve it hot, and enjoy every cozy, creamy bite!
Helpful Tips
- Spice It Up: If you enjoy a touch of spice, add a pinch of red pepper flakes when cooking the vegetables.
- Lighter Option: Substitute half-and-half for the heavy cream if you want a slightly lighter sauce without sacrificing the creamy texture.
- Broth Alternatives: If you prefer, vegetable broth works just as well in place of chicken broth for a subtle flavor difference.
- Add-Ins: Love extra veggies? Try adding a handful of spinach or diced mushrooms for extra nutrition.