Description

Creamy Cheesy Chicken Pot Pie Pasta combines tender shredded chicken, hearty vegetables, herbs, and pasta in a rich, creamy parmesan sauce for a cozy, comforting meal without the need for pastry.

Ingredients

12 oz rotini or penne pasta

2 cups cooked chicken breast, shredded

2 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

1 cup frozen peas

1/2 cup celery, diced

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup whole milk

1/2 cup heavy cream

1 teaspoon dried thyme

1/2 teaspoon dried parsley

Salt and black pepper to taste

1/2 cup grated parmesan cheese

Fresh parsley for garnish (optional)

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Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to form a roux.
Gradually whisk in the chicken broth until smooth. Stir in the milk and heavy cream and bring to a gentle simmer.
Add dried thyme, dried parsley, salt, and black pepper. Simmer for 5–7 minutes until the sauce thickens.
Stir in the shredded chicken and frozen peas. Cook for 2–3 minutes until heated through.
Add the cooked pasta and parmesan cheese. Stir until well coated in the creamy sauce. Adjust seasoning as needed, garnish with fresh parsley if desired, and serve warm.

Notes

Use rotisserie chicken for a quicker preparation.

Add shredded mozzarella or sharp cheddar for extra cheesiness.

For a lighter version, substitute half-and-half for heavy cream.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Add a splash of milk or broth when reheating to loosen the sauce.

Freeze in a freezer-safe container for up to 2 months, noting the sauce texture may slightly change.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 105 mg