One Pot Creamy Chicken Pot Pie Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
447 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Creamy Chicken Pot Pie Pasta
Description
In this recipe, butter melts in a large pot to sauté chopped onion, celery, and carrot until softened. Bite-sized chicken thigh pieces are added and seasoned with salt and pepper, cooking until no longer pink. Flour is sprinkled to thicken the mixture, followed by rosemary and a splash of white wine that infuses herbaceous and subtle acidity. Chicken broth and uncooked pasta go in next, cooking together until the pasta softens.
Frozen peas are stirred in just before finishing, adding a pop of sweetness and vibrant color. The dish is garnished with freshly chopped parsley for brightness. The layering of sautéed aromatics, tender chicken, and creamy sauce creates a comforting meal reminiscent of chicken pot pie flavors in pasta form.
To prevent overcooking pasta, stirring occasionally and monitoring cooking time is important, especially after adding the pasta. Substitutions include chicken breast instead of thighs, and wine can be replaced with extra broth. Leftovers store well in the fridge for 3 to 5 days and freeze for up to 2 to 3 months.
Browning the chicken well before adding liquid enhances flavor depth, so searing thoroughly is recommended. Control salt carefully if using salted butter and regular broth to avoid over-seasoning.
Ingredients
- 1 tablespoon butter unsalted
- 1 large onion chopped
- 1 talk celery chopped
- 1 medium carrot chopped
- 6 chicken thighs skinless, boneless and cut into bite size pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon rosemary chopped (or 1/2 tsp dried rosemary, fresh
- ½ cup white wine
- 4 cups chicken broth low sodium or no sodium added
- 12 ounces pasta uncooked
- 1 cup peas frozen
- 1 tablespoon parsley chopped, fresh
Instructions
- In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, carrot to the pot and cook for about 5 minutes until the vegetables soften.
- Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.
- Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute then add the rosemary, white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.
- Cook for 15 minutes over medium low heat, stirring occasionally, then add the frozen peas. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked to your liking.
- Garnish with fresh parsley and serve.
Notes
- Brown chicken pieces thoroughly on all sides before adding liquids to enhance flavor.
- Set a timer once pasta is added to avoid overcooking and stir occasionally to prevent sticking.
- Adjust salt carefully when using salted butter and regular broth to avoid over-seasoning.
- Chicken breast can substitute chicken thighs if preferred.
- White wine can be replaced with additional chicken broth.
- Store leftovers in an airtight container for 3 to 5 days in the refrigerator or freeze for 2 to 3 months, thawing fully before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 447kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 436mg | 18% |
| Potassium | 690mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2503IU | 50% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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