Description
A creamy, comforting pasta inspired by classic chicken pot pie flavors, made easily in one pan for a simple and satisfying meal.
Ingredients
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Boneless, skinless chicken breast – 1 lb (450 g), diced
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Olive oil – 2 tablespoons
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Unsalted butter – 3 tablespoons
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Yellow onion – 1 medium, finely chopped
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Garlic – 3 cloves, minced
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All-purpose flour – 3 tablespoons
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Chicken broth – 3 cups (720 ml)
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Milk – 1 cup (240 ml)
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Short pasta (penne or rotini) – 12 oz (340 g)
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Frozen mixed vegetables – 2 cups (300 g)
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Salt – 1 teaspoon (or to taste)
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Black pepper – ½ teaspoon
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Dried thyme – 1 teaspoon
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Dried parsley – 1 teaspoon
Instructions
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Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
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Melt butter in the same pan. Add onion and cook until soft. Stir in garlic and cook briefly.
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Sprinkle flour over the mixture and stir for 1 minute. Gradually add chicken broth and milk, stirring until smooth.
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Add pasta, frozen vegetables, herbs, and cooked chicken to the pan. Stir well.
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Cover and simmer, stirring occasionally, until pasta is tender and sauce is thick.
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Adjust seasoning and serve warm.
Notes
If the sauce thickens too much, add a splash of broth or milk when reheating. This dish stores well in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes