One-Pan Creamy Chicken Pot Pie Pasta

One-Pan Creamy Chicken Pot Pie Pasta

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

All of the flavour of chicken pot pie in a quick and easy pasta!

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ingredients

• 4 tablespoons butter (or olive oil)
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 tablespoons garlic, chopped
• 4 tablespoons flour (or rice flour for gluten-free)
• 3 cups chicken broth
• 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 teaspoon sage, chopped (or 1/2 teaspoon dried sage)
• 8 ounces pasta such as shells (gluten-free for gluten-free)
• 1 cup heavy/whipping cream (or milk)
• 1/2 cup parmigiano reggiano (parmesan cheese), grated
• 1/2 cup peas (fresh or frozen)
• 1/2 cup corn (fresh or frozen)
• salt and pepper to taste

directions

1. Melt the butter in a large saucepan over medium heat, add the chicken and cook until lightly golden brown on all sides, about 7-10 minutes, before setting aside.
2. Add the onion, celery, and carrots, and cook until tender, about 7-10 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Sprinkle on the flour, mix well and cook for a minute.
5. Add the broth, rosemary, thyme, sage, and pasta, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
6. Add the cream and cheese, mix and let the cheese melt into the sauce.
7. Mix in the peas and corn, mix, and cook until warm, about 2 minutes.
8. Season with salt and pepper to taste and enjoy!

Option: Add 1 tablespoon parsley, chopped.
Option: Top with crumbled crackers.
Option: Add more broth and make it a soup!

Nutrition Facts: Calories 587, Fat 44g (Saturated 25g, Trans 0.5g), Cholesterol 198mg, Sodium 596mg, Carbs 72g (Fiber 5g, Sugars 11g), Protein 49g

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