One Pot Creamy Chicken Pasta (Print Version)
Creamy chicken, pasta, and vegetables come together in one pot for an easy, satisfying dinner.
# Ingredients:
→ Base Components
01 -
1 tablespoon unsalted butter
02 -
1 large onion, finely chopped
03 -
1 stalk celery, chopped
04 -
1 medium carrot, chopped
→ Protein
05 -
6 skinless, boneless chicken thighs, cut into bite-size pieces
→ Seasonings
06 -
1/2 teaspoon salt, or to taste
07 -
1/4 teaspoon ground black pepper, or to taste
→ Thickening & Flavor
08 -
1 tablespoon all-purpose flour
09 -
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
10 -
120 milliliters white wine
11 -
950 milliliters low-sodium or no-sodium-added chicken broth
→ Pasta & Vegetables
12 -
340 grams uncooked pasta
13 -
1 cup frozen peas
→ Finishing Touch
14 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
In a 6 quart Dutch oven over medium heat, melt the butter. Add chopped onion, celery, and carrot, then cook for approximately 5 minutes until the vegetables are softened.
02 -
Incorporate the chicken thighs into the pot. Season with salt and pepper. Cook for 5 to 7 minutes, or until the chicken loses its pink color.
03 -
Evenly sprinkle the flour over the chicken and vegetables, stirring continuously. Cook for 1 minute, then introduce chopped rosemary, white wine, and chicken broth along with the uncooked pasta. Mix thoroughly and adjust seasoning if required.
04 -
Reduce heat to medium-low. Simmer for about 15 minutes, stirring occasionally, then stir in the frozen peas. Continue cooking for an additional 5–10 minutes or until the pasta is al dente.
05 -
Remove from heat, sprinkle with fresh parsley, and serve immediately.
# Notes:
01 -
For optimal texture, add pasta uncooked with broth to absorb maximum flavor and prevent sogginess.