Chicken Pot Pie Pasta
A comforting pasta dish that combines tender chicken, vibrant vegetables, and a creamy sauce, inspired by classic chicken pot pie.
Equipment
- Skillet
- Pot
- Mixing Bowl
Ingredients
- 1 lb. boneless skinless chicken thighs cubed into 1-inch pieces
- 4 Tbsp. butter or olive oil
- 3 cups diced yellow onion
- 2 cups thinly sliced carrots
- 2 cups thinly sliced celery
- 1 Tbsp. chopped fresh thyme or 1 tsp dried thyme
- 2 cups homemade chicken stock or low-sodium chicken broth
- 1 Tbsp. cornstarch or tapioca starch
- 1 cup heavy cream or coconut milk
- 1.5 cups frozen peas
- 12 oz. penne pasta
- 1 tsp. sea salt or to taste
- 1 tsp. freshly ground black pepper or to taste
- 1 Tbsp. chopped fresh parsley for garnish (optional)
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter or olive oil and sauté the cubed chicken until barely cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Lower the heat to medium, add the remaining butter or oil, and cook the diced onions, carrots, and celery until softened, about 5 minutes.
- Stir in the thyme and pour in the chicken stock or broth. Simmer until the vegetables are tender, about 10 minutes.
- Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a small bowl, mix the cornstarch with a little water to dissolve. Add the heavy cream and the cornstarch mixture to the skillet, stirring until the sauce thickens.
- Add the sautéed chicken and frozen peas to the skillet, stirring gently until heated through, about 2-3 minutes.
- Mix in the drained penne pasta, stirring until well coated in the sauce. Adjust seasoning with salt and pepper to taste.
- Serve warm, garnished with chopped parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.