Description
A cozy fusion of a classic chicken pot pie and creamy pasta. This one-pan wonder combines tender chicken, mixed vegetables, and a rich, velvety sauce.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 4 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots
- 1 tsp dried thyme
- 12 oz pasta (rotini or penne)
- Salt and black pepper to taste
Instructions
- Boil a pot of salted water and cook pasta according to package directions; reserve 1 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat and brown the chicken cubes until golden; remove chicken and set aside.
- In the same skillet, sauté onion and garlic until translucent.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken broth and heavy cream until the sauce thickens and smooths.
- Stir in frozen peas, carrots, and thyme; simmer for 5 minutes.
- Return chicken to the pan and toss in the cooked pasta, adding reserved pasta water if needed to adjust consistency.
- Season with salt and pepper and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American