Description
This One Pot Creamy Chicken Pot Pie Pasta is a comforting and easy dinner that combines all the classic flavors of chicken pot pie in a creamy pasta dish. Made with tender chicken thighs, fresh vegetables, pasta, and a savory herb-infused broth, it all cooks together in one pot for minimal cleanup and maximum flavor in under an hour.
Ingredients
Scale
Vegetables & Herbs
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Meat
- 6 skinless, boneless chicken thighs, cut into bite size pieces
Liquids & Broth
- ½ cup white wine
- 4 cups chicken broth (low sodium or no sodium added)
Other Ingredients
- 1 tablespoon unsalted butter
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon all-purpose flour
- 12 ounces uncooked pasta
Instructions
- Sauté Vegetables: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onions, celery, and carrot to the pot and cook for about 5 minutes until the vegetables soften and become fragrant.
- Cook Chicken: Add the chicken thigh pieces to the pot and season with salt and pepper. Cook for another 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink in the center.
- Add Flour and Liquids: Sprinkle the all-purpose flour evenly over the chicken and vegetables, stirring to coat. Cook the mixture for 1 minute to remove the raw flour taste. Then add the chopped rosemary, white wine, chicken broth, and uncooked pasta. Stir everything together well, and adjust seasoning with additional salt and pepper if needed.
- Simmer and Cook Pasta: Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally to prevent sticking. This allows the pasta to cook and the sauce to thicken.
- Add Peas & Finish Cooking: Stir in the frozen peas and cook for an additional 5 to 10 minutes, until the pasta is tender and the peas are heated through. The sauce should be creamy and coat the pasta.
- Garnish and Serve: Remove from heat and garnish with fresh chopped parsley before serving hot.
Notes
- This dish is a flavorful one pot meal that mimics the taste of traditional chicken pot pie but with pasta instead of pie crust.
- Using low sodium chicken broth allows you to control saltiness better.
- Feel free to substitute the chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
- If white wine is not available, you can substitute with additional chicken broth and a splash of lemon juice for acidity.
- Use gluten free pasta to make this recipe gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 447 kcal
- Sugar: 5 g
- Sodium: 436 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 112 mg
