One Pot Creamy Chicken Pot Pie Pasta Recipe
This One Pot Creamy Chicken Pot Pie Pasta is a comforting, delicious dish that combines tender chicken, fresh vegetables, and pasta in a creamy, flavorful sauce. Featuring classic pot pie flavors in a quick and easy stovetop recipe, it's perfect for a satisfying family meal with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Protein
- 6 chicken thighs, skinless, boneless, cut into bite size pieces
Liquids & Broth
- 4 cups chicken broth, low sodium or no sodium added
Dairy & Fat
- 1 tablespoon butter, unsalted
Pantry & Seasonings
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 12 ounces pasta, uncooked
Instructions
- Cook the veggies: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Cook the chicken: Add the bite-sized chicken thighs to the pot and season everything with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink and starts to brown slightly.
- Add pasta and liquids: Sprinkle the all-purpose flour over the chicken and vegetables and stir well to combine. Cook for about one minute to remove the raw flour taste. Then add the chopped rosemary, chicken broth, and uncooked pasta. Stir everything together, making sure the pasta is submerged in the liquid. Adjust seasoning with additional salt and pepper as needed.
- Cook then add peas: Reduce the heat to medium-low and cook the mixture for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, add the frozen peas, stir to combine, and continue cooking for an additional 5 to 10 minutes or until the pasta is cooked al dente and the sauce has thickened to a creamy consistency.
- Garnish and serve: Remove from heat, garnish with fresh chopped parsley, and serve hot for a comforting and hearty meal.
Notes
- Use skinless, boneless chicken thighs for a juicy and tender texture.
- Stir frequently during cooking to prevent pasta from sticking to the bottom of the pot.
- Feel free to use gluten-free pasta if you prefer a gluten-free version, but adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or milk to restore creaminess.
