This one-pot creamy Chicken Pot Pie Pasta is a quick and easy dinner that captures all the comforting flavors of a classic chicken pot pie—only in pasta form! Made in a single pot and ready in under an hour, it’s a perfect hassle-free meal.
INGREDIENTS
- 1 tbsp unsalted butter
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 6 skinless, boneless chicken thighs, cut into bite-sized pieces
- ½ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
- 1 tbsp all-purpose flour
- 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
- ½ cup white wine (can be substituted with chicken broth)
- 4 cups low-sodium chicken broth
- 12 oz uncooked pasta
- 1 cup frozen peas
- 1 tbsp fresh parsley, chopped
INSTRUCTIONS
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onions, celery, and carrot, then sauté for about 5 minutes until the vegetables soften.
- Add the chicken thighs and season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is no longer pink.
- Sprinkle in the flour and stir to coat the chicken and vegetables. Cook for 1 minute, then add the rosemary, white wine, chicken broth, and pasta. Stir well and adjust seasoning if needed.
- Simmer over medium-low heat for about 15 minutes, stirring occasionally. Add the frozen peas and cook for another 5–10 minutes, or until the pasta reaches your desired tenderness.
- Garnish with fresh parsley and serve warm.
NOTES
- Chicken options: Chicken breasts can be used in place of thighs.
- Searing for flavor: Brown the chicken well on all sides to enhance the dish’s flavor.
- Pasta texture: Set a timer to avoid overcooking. Stir occasionally to prevent sticking.
- Salt control: If using salted butter or regular chicken broth, adjust the added salt carefully.
- Storage: Let the pasta cool completely before storing. It will stay fresh for 3–5 days in an airtight container in the fridge. For longer storage, freeze for up to 2–3 months and thaw in the fridge before reheating.
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