Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

 Ingredients

• 8 oz penne pasta
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk (or half-and-half for extra creaminess)
• 1 cup cooked chicken, shredded or diced
• 1 cup frozen peas and carrots
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• ½ cup shredded cheddar cheese (optional, for richness)
• Fresh parsley, chopped (for garnish)

 Instructions

1. Cook the pasta
   Boil penne in salted water until al dente. Drain and set aside.
2. Sauté aromatics
   In a large skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds.
3. Make the creamy base
   Sprinkle flour over the onions and stir for 1 minute to form a roux. Slowly whisk in chicken broth, then milk, until smooth.
4. Season & thicken
   Add thyme, salt, and pepper. Simmer 4–5 minutes until the sauce thickens.
5. Add fillings
   Stir in chicken and peas & carrots. Cook 3–4 minutes until heated through.
6. Combine
   Add the drained pasta and mix well to coat. Stir in cheddar if using.
7. Serve
   Garnish with parsley and serve warm.

 Tips

• Use rotisserie chicken for speed.
• Swap peas/carrots for mixed vegetables if you like.
• For a baked version: top with breadcrumbs and broil 2–3 minutes.

Enjoy your cozy, one-pan comfort meal!