Creamy Chicken Pot Pie Pasta with Vegetables (Print version)
Tender chicken, short pasta, and colorful vegetables cooked in a creamy pot pie-style sauce for a cozy one-pot dinner.
# Ingredients:
For the chicken and vegetables
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs or chicken breasts, cut into 1-inch pieces
02 -
1 teaspoon kosher salt, plus more to taste
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon olive oil
05 -
2 tablespoons unsalted butter
06 -
1 medium yellow onion, diced
07 -
2 medium carrots, diced small
08 -
2 celery stalks, diced small
09 -
3 cloves garlic, minced
For the creamy pasta
10 -
2 tablespoons all-purpose flour
11 -
1 teaspoon dried thyme
12 -
4 cups (950 ml) low-sodium chicken broth
13 -
1 1/2 cups (360 ml) whole milk or half-and-half
14 -
12 oz (340 g) short pasta, such as rotini, penne, or shells
15 -
1 cup (140 g) frozen peas
16 -
1 cup (140 g) frozen corn
17 -
2 tablespoons chopped fresh parsley
18 -
Salt and black pepper, to taste
# Instructions:
01 -
Pat the chicken dry and season it with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
02 -
Heat olive oil and butter in a large Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until lightly browned on the edges. It does not need to be fully cooked yet.
03 -
Add onion, carrots, and celery. Cook for 5 minutes, stirring often, until the onion softens. Stir in the garlic and cook for 30 seconds.
04 -
Sprinkle the flour and thyme over the chicken and vegetables. Stir constantly for 1 minute so the flour coats everything and loses its raw taste.
05 -
Pour in the chicken broth and milk, scraping the bottom of the pot. Add the pasta and bring to a gentle simmer. Cook for 12-15 minutes, stirring every few minutes, until the pasta is just tender and the chicken reaches 165°F.
06 -
Stir in the peas and corn. Cook for 3-4 minutes more, until the vegetables are hot and the sauce coats the pasta.
07 -
Remove from the heat and stir in the parsley. Let the pasta rest for 5 minutes, then taste and adjust salt and pepper. Add a splash of warm broth if the sauce gets too thick.
# Good to know:
01 -
Use low-sodium broth so the sauce can reduce without becoming too salty.
02 -
The sauce thickens as it rests, so do not overcook the pasta waiting for it to look fully thick in the pot.
03 -
Best served warm the day it is made.