Creamy chicken pot pie pasta with vegetables in a white bowl
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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
1 1/2 lb (680 g) boneless skinless chicken thighs or chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced small
2 celery stalks, diced small
3 cloves garlic, minced
For the creamy pasta
2 tablespoons all-purpose flour
1 teaspoon dried thyme
4 cups (950 ml) low-sodium chicken broth
1 1/2 cups (360 ml) whole milk or half-and-half
12 oz (340 g) short pasta, such as rotini, penne, or shells
1 cup (140 g) frozen peas
1 cup (140 g) frozen corn
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Instructions
1. Season the chicken:
Pat the chicken dry and season it with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Brown the chicken:
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.
3. Cook the vegetables:
Add onion, carrots, and celery. Cook for 5 minutes, stirring often, until the onion softens. Stir in the garlic and cook for 30 seconds.
4. Make the roux:
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.
5. Simmer the pasta:
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.
6. Add peas and corn:
Stir in the peas and corn. Cook for 3-4 minutes more, until the vegetables are hot and the sauce coats the pasta.
7. Rest and serve:
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
Use low-sodium broth so the sauce can reduce without becoming too salty.
The sauce thickens as it rests, so do not overcook the pasta waiting for it to look fully thick in the pot.
Best served warm the day it is made.
Equipment
Large Dutch oven or deep skillet with lid
Wooden spoon
Measuring cups and spoons
Instant-read thermometer
