Description
This comforting Chicken Pot Pie Pasta is a delightful twist on the classic chicken pot pie, combining tender shredded chicken, creamy sauce, and hearty rotini pasta in one skillet. Ready in just 35 minutes, this easy one-pan meal features a flavorful blend of sweet onions, garlic, peas, carrots, and Parmesan cheese, all simmered together for a creamy and satisfying dish perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- ½ cup sweet onion (diced)
- 2 cloves garlic (minced)
- 2 cups cooked chicken (shredded)
- 2 ¼ cups chicken broth
- 1 cup milk
- 1 ½ cups frozen peas and carrots
- 2 cups rotini (uncooked)
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp all-purpose flour
- ⅓ cup grated Parmesan cheese
- fresh parsley (chopped, for garnish)
Instructions
- Sauté Onion and Garlic: In a large deep skillet or sauté pan, melt the butter over medium heat. Add the diced sweet onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Flour: Sprinkle the all-purpose flour over the onion and garlic mixture. Cook for 1 minute while stirring constantly to form a roux and eliminate the raw flour taste.
- Create Sauce Base: Slowly whisk in the chicken broth and milk until the mixture is smooth. Bring this mixture to a gentle simmer over medium-high heat to thicken slightly.
- Cook Pasta and Vegetables: Stir in the uncooked rotini pasta, frozen peas and carrots, dried thyme, salt, and black pepper. Bring everything back to a simmer, then reduce the heat to medium-low. Cover the pan and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Add a splash more chicken broth if the sauce becomes too thick.
- Combine Chicken and Cheese: Stir in the shredded cooked chicken and grated Parmesan cheese. Allow the dish to heat through for a few minutes. Taste and adjust seasoning if needed.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top just before serving for a fresh and colorful finish.
Notes
- Use cooked rotisserie chicken as a quick shortcut for the shredded chicken.
- If the sauce becomes too thick during cooking, add extra chicken broth or milk to loosen it.
- For a richer dish, substitute whole milk with half-and-half or cream.
- Fresh thyme can be used instead of dried thyme; use three times the amount if substituting.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Make sure to stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
