One Pot Creamy Chicken Pot Pie Pasta

One Pot Creamy Chicken Pot Pie Pasta Recipe

This One Pot Creamy Chicken Pot Pie Pasta combines the comforting flavors of a classic chicken pot pie with the convenience of a pasta dish. It’s creamy, filling, and requires just one pot for a quick weeknight dinner.

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 medium carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

1 pound chicken breasts, cut into small pieces

Salt and pepper, to taste

1 teaspoon dried thyme

1/4 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

8 ounces tagliatelle or fettuccine pasta

1 cup frozen peas

1/4 cup fresh parsley, chopped

1/2 cup Parmesan cheese, grated

Instructions:

Cook Vegetables and Chicken:

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.

Add the garlic and chicken pieces. Season with salt, pepper, and dried thyme. Cook until the chicken is no longer pink, about 5-7 minutes.

Thicken with Flour:

Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly. Cook for about 2 minutes to remove the raw flour taste.

Add Liquids and Pasta:

Gradually add the chicken broth and heavy cream, stirring constantly to create a smooth mixture.

Once the mixture comes to a simmer, add the pasta. Reduce the heat to low, cover, and let simmer until the pasta is cooked, about 10-12 minutes, stirring occasionally to prevent sticking.

Finish with Peas and Cheese:

Stir in the frozen peas and cook for another 2-3 minutes, until the peas are heated through.

Remove from heat and stir in the chopped parsley and grated Parmesan cheese.

Serve:

Taste and adjust seasoning if necessary. Serve hot, with extra Parmesan cheese sprinkled on top if desired.