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Classic Chicken Pot Pie Pasta

A comforting pasta dish that blends the rich flavors of chicken pot pie with the ease of a pasta meal, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 ounces penne pasta
  • 1 pound boneless, skinless chicken breast, diced
Vegetables
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 cup frozen peas
Sauce Ingredients
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned.
  3. Toss in the sliced carrots and celery, and cook for an additional 3-4 minutes until the vegetables start to soften.
  4. Pour in the chicken broth and bring it to a simmer. Then, add the heavy cream, garlic powder, and onion powder. Stir well to combine and let it simmer for about 5 minutes until the sauce thickens slightly.
  5. Add the cooked pasta and frozen peas to the skillet, stirring to combine everything evenly. Allow it to heat through for an additional 2-3 minutes.
  6. Garnish with fresh parsley, and serve immediately. Enjoy your comforting bowl of Classic Chicken Pot Pie Pasta!

Notes

For leftovers, store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream and heat until warmed through. This dish can also be frozen for up to two months.