Quick Chicken Pot Pie Pasta
A quick, comforting dinner that combines classic pot pie flavors with the ease of a one-pot pasta, ready in just 25 minutes.
Ingredients
Main Ingredients
- 12 ounces short pasta (penne, rotini, or shells) Choose good-quality semolina pasta for a firm bite.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour Can substitute with cornstarch.
- 2 cups low-sodium chicken broth
- 1 cup whole milk (or 3/4 cup milk + 1/4 cup heavy cream)
- 2 cups cooked chicken, shredded or chopped Rotisserie or leftover chicken works best.
- 12 ounces frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be used but require slightly longer sauté time.
- 1 teaspoon dried thyme Or use 1 tablespoon fresh, chopped.
- 1/2 teaspoon smoked paprika Optional.
- Salt and black pepper to taste
- 1/2 cup grated Parmesan Optional.
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Drain and reserve 1/2 cup of the pasta cooking water.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until translucent, about 4 minutes.
- Stir in garlic and frozen mixed vegetables and cook until they are heated through and just tender, another 2-3 minutes.
- Sprinkle the flour over the aromatics and stir constantly for 1 minute to cook the raw flour taste away.
- Slowly whisk in the chicken broth and milk, scraping up any brown bits from the pan. Bring to a gentle simmer and cook until slightly thickened, about 3-5 minutes.
- Stir in the chopped cooked chicken, thyme, smoked paprika, salt, and pepper. Reduce heat to low and let the flavors meld for 2-3 minutes.
- Add the drained pasta to the skillet and toss to combine, adding reserved pasta water a few tablespoons at a time to reach the desired consistency. Stir in grated Parmesan if using, and sprinkle with fresh parsley.
- Serve immediately in bowls, adding an extra grind of black pepper.
Notes
Cool to room temperature before storing in an airtight container for up to 3 days. Use shallow containers for quick cooling. For freezing, store in freezer-safe containers for up to 2 months.