Description
A comforting and indulgent fusion of chicken pot pie flavors with pasta, perfect for family gatherings.
Ingredients
Scale
- 2 skinless, boneless chicken breasts or thighs
- 8 oz fusilli or penne pasta
- 1 cup diced carrots
- 1 cup peas
- 1 cup diced celery
- 1 cup cremini or button mushrooms
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons flour
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt, to taste
- Freshly cracked black pepper, to taste
- Olive oil, for sautéing
- Optional: splash of white wine
Instructions
- Cook the pasta according to package directions in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Sauté diced onions and celery for about 5 minutes until softened. Add carrots and mushrooms, and continue to sauté for another 5 minutes.
- Push the vegetables to the side, add chicken, seasoned with salt and pepper, and cook until golden brown and cooked through, about 7-10 minutes.
- Sprinkle flour over the chicken and vegetables, stir to combine. Gradually add chicken broth and heavy cream, stirring constantly until thickened, about 3-5 minutes.
- Fold in the cooked pasta, peas and herbs. Allow to simmer briefly for flavors to meld. Adjust seasoning if necessary.
- Garnish with fresh herbs and serve warm, either from the skillet or in individual bowls.
Notes
For an extra kick, add a splash of white wine to the sauce and let it reduce for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken, pasta, comfort food, family-friendly