One Pot Creamy Chicken Pot Pie Pasta
This one pot creamy Chicken Pot Pie Pasta is a super easy dinner that tastes just like chicken pot pie but in pasta form and it's all done in one pot and ready in under an hour!
Servings: 6
Calories: 447kcal
Equipment
Ingredients
- 1 tablespoon butter unsalted
- 1 large onion chopped
- 1 stalk celery chopped
- 1 medium carrot chopped
- 6 chicken thighs skinless, boneless and cut into bite size pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh rosemary chopped (or 1/2 tsp dried rosemary)
- ½ cup white wine
- 4 cups chicken broth low sodium or no sodium added
- 12 ounces pasta uncooked
- 1 cup frozen peas
- 1 tablespoon fresh parsley chopped
Instructions
- In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, carrot to the pot and cook for about 5 minutes until the vegetables soften.
- Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.
- Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute then add the rosemary, white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.
- Cook for 15 minutes over medium low heat, stirring occasionally, then add the frozen peas. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked to your liking.
- Garnish with fresh parsley and serve.
Video
Notes
- Chicken breast can be used for this recipe.
- You can replace the wine for more chicken broth.
- Sear the chicken well. You want to brown the chicken well on all sides to create the most flavorful one pot creamy chicken pot pie pasta.
- Don’t overcook the pasta. Set a timer once the pasta has been added to make sure that you don’t forget and overcook it.
- Stir to prevent sticking. Don’t forget to stir the pasta from time to time as it cooks to prevent it from sticking to the bottom of the pot.
- Control the salt. If you are using salted butter and regular chicken broth, be careful that you don’t add too much additional salt before the dish is finished cooking.
- Properly cool the pasta before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 54g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 436mg | Potassium: 690mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2503IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg