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Chicken Pot Pie Pasta

Original Source: Emily Recipes (Facebook)

Servings per Recipe: 4-6

Description: Very easy to do recipe that is tasty! Having done this with penne pasta, it's definitely going to be here for a while.

Ingredients

  • 12 oz pasta (penne, rotini, or egg noodles)
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, diced or shredded (rotisserie works great)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 2 tbsp all-purpose flour
  • 1½ cups chicken broth
  • 1 cup heavy cream (or half-and-half)
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ⅛ tsp salt
  • ¼ tsp black pepper
  • Optional topping: crushed buttery crackers (think Ritz) or puff pastry bites

Instructions

  1. Cook the pasta in salted water according to package directions until al dente. Drain and set aside.

  2. In a large skillet or pot, heat the butter and olive oil over medium heat. Add the onion and cook for 3 to 4 minutes until soft.

  3. Stir in the garlic and cook for about 30 seconds until fragrant.

  4. Sprinkle in the flour and stir constantly for 1 minute to form a roux.

  5. Slowly whisk in the chicken broth, then add the heavy cream. Cook until the sauce thickens, about 3 to 4 minutes.

  6. Stir in thyme, parsley, salt, and pepper.

  7. Add the cooked chicken and frozen vegetables. Simmer for 4 to 5 minutes until heated through and tender.

  8. Fold in the cooked pasta and stir until everything is well coated in the creamy sauce.

  9. Taste and adjust seasoning. Serve warm with cracker crumbs or puff pastry bites sprinkled on top if desired.

Cooking Time: 30 minutes | Calories: ~520 per serving