Description
Hearty chicken pot pie pasta blends comfort classic American cuisine with modern pasta innovation. Creamy, herb-infused sauce and tender chicken create a soul-warming dish that connects kitchen memories with delightful culinary creativity.
Ingredients
Scale
Protein and Meat:
- 1 lb (450g) chicken breast, cubed
Pasta and Base:
- 12 oz (340g) pasta (penne, rigatoni, or rotini)
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
Vegetables and Seasonings:
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups (300g) mixed vegetables (peas, carrots, and corn)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- Salt and pepper, to taste
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat a large pot of salted water and cook the pasta until perfectly tender, avoiding overcooking. Drain thoroughly and reserve.
- Season the chicken pieces generously with salt and pepper. Sear in a hot skillet with olive oil, creating golden-brown edges and ensuring complete internal cooking. Transfer to a separate plate.
- In the same skillet, caramelize the onions and garlic until fragrant and translucent. Introduce the mixed vegetables, stirring continuously to distribute heat evenly and maintain vibrant colors.
- Dust the vegetable mixture with flour, creating a light coating. Gradually introduce chicken broth, whisking meticulously to prevent clumping. Incorporate heavy cream and aromatic herbs, allowing the sauce to thicken and develop rich, complex flavors.
- Reunite the cooked chicken with the vegetable mixture. Fold in the prepared pasta, ensuring each strand is luxuriously coated with the creamy sauce. Sprinkle Parmesan cheese, gently tossing to distribute the cheese’s nutty essence.
- Transfer to serving dishes, garnishing with fresh parsley for a burst of color and brightness. Serve immediately while the dish maintains its optimal temperature and textural harmony.
Notes
- Prevent mushy pasta by cooking it just until al dente, ensuring it retains a slight bite and won’t break down when mixed with the creamy sauce.
- Achieve golden, flavorful chicken by patting the cubes dry before cooking and using high heat to create a beautiful caramelized exterior.
- Transform this dish into a gluten-free option by substituting regular pasta with chickpea or gluten-free pasta and using cornstarch instead of flour for thickening the sauce.
- Customize the vegetable mix based on seasonal availability or personal preference, keeping the overall volume consistent to maintain the sauce’s balance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg