Ingredients:
12 oz pasta (penne or rotini) 🍝
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 🍗
Salt and black pepper to taste 🧂
2 tbsp olive oil 🫒
2 tbsp butter 🧈
1 small onion, diced 🧅
2 cloves garlic, minced 🧄
1 cup carrots, diced 🥕
1 cup frozen peas 🌱
1/2 cup frozen corn 🌽
1/4 cup all-purpose flour 🌾
2 cups chicken broth 🍜
1 cup milk 🥛
1/2 tsp dried thyme 🌿
1/2 tsp dried rosemary 🌱
1/2 cup shredded cheddar cheese 🧀
Fresh parsley, chopped, for garnish 🌱
Instructions:
Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside. 🍝
Cook the Chicken: Season the chicken pieces with salt and black pepper. In a large skillet, heat olive oil over medium heat and cook the chicken until golden and cooked through, about 5-6 minutes. Remove and set aside. 🍗
Sauté the Vegetables: In the same skillet, melt the butter and add the onion, garlic, and carrots. Sauté for 3-4 minutes until softened. Add the frozen peas and corn, stirring for an additional 2-3 minutes. 🧅🥕🌽
Make the Sauce: Sprinkle the flour over the vegetables and stir until it’s fully incorporated. Gradually add the chicken broth and milk, stirring continuously until the mixture thickens, about 5-7 minutes. 🥄
Season the Sauce: Stir in the thyme, rosemary, and cheddar cheese until melted and the sauce is creamy. Adjust salt and pepper to taste. 🧀🌿
Combine Everything: Add the cooked chicken and pasta to the skillet, stirring to coat everything in the creamy sauce. 🍜
Serve: Garnish with fresh parsley and serve your warm, comforting Chicken Pot Pie Pasta right away! 🍽️
This Chicken Pot Pie Pasta combines all the cozy flavors of a classic pot pie in a creamy pasta dish that’s perfect for a satisfying family dinner! 🥧🍂✨
