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Creamy Chicken Pot Pie Pasta

One-Pot Creamy Chicken Pot Pie Pasta Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced small
  • 2 ribs celery, diced small
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • ½ tsp dried parsley
  • 12 oz dried rotini or penne pasta
  • 1 cup frozen peas, thawed
  • ½ cup grated Parmesan cheese, plus more for serving

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear until golden on the outside, about 5 to 6 minutes. Transfer to a plate.
  2. Reduce heat to medium, add onion, carrots, and celery, and cook until softened, 6 to 7 minutes. Stir in garlic and cook 30 seconds.
  3. Add dry pasta and stir for 1 minute. Pour in chicken broth, heavy cream, thyme, and parsley. Stir, scrape up any browned bits, and return chicken and juices to the pot. Bring to a boil.
  4. Lower heat to a gentle simmer and cook uncovered, stirring occasionally, until pasta is tender and sauce has thickened, about 12 to 15 minutes.
  5. Remove from heat. Stir in peas and Parmesan, let sit 2 minutes, then taste and adjust seasoning. Serve with extra Parmesan.

Notes

If the pasta finishes cooking before the sauce is as thick as you like, ladle out a little liquid before adding the peas. The sauce will continue to thicken off the heat, so aim for a consistency just a touch looser than you want at the table.