One-Pan Creamy Chicken Pot Pie Pasta

One-Pan Creamy Chicken Pot Pie Pasta

All of the flavours of chicken pot pie in a quick and easy one-pan 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 (gluten-free for gluten-free)
• 3 cups chicken broth (link)
• 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, frozen or canned)
• 1/2 cup corn (fresh, frozen or canned)
• salt and pepper to taste
• 1 tablespoon parsley, chopped (optional)

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, carrots, and celery, and cook until tender, about 7-10 minutes.
3. Add the garlic and sprinkle on the flour, mix well and cook for a minute.
4. Add 1/2 cup of broth and deglaze the pan by scraping up any brown bits from the pan with a wooden spoon as the broth simmers.
5. Add the remaining broth, rosemary, thyme, sage, pasta, and chicken, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 8-10 minutes, mixing every few minutes.
6. Add the cream and cheese, mix and let the cheese melt into the sauce.
7. Mix in the peas and corn, and cook until warm, about 2-3 minutes.
8. Season with salt and pepper to taste, mix in the parsley and enjoy!

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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