Chicken Pot Pie Pasta

Servings: servings

Calories: 503cal

In a large pot, bring 8 cups of water to boil. Add the pasta and cook for 2 minutes (no longer).
Strain the pasta and set aside.
Wipe dry the same pot the pasta was cooked in. Over medium-high heat, add the butter and onions. Fry until translucent but not brown.
Add the celery, garlic, and thyme, and continue stirring until fragrant. Add 1 teaspoon salt and ½ teaspoon pepper.
Sprinkle the flour over the onion mixture and stir to combine.
Slowly add ½ cup of chicken stock and the ‘Better Than Bouillon,’ stirring until the mixture has formed a wet paste. Add in 4 ½ cups more chicken stock.
Bring the mixture to a boil and cook for 5 minutes, until the celery has softened. Season with more salt and pepper to taste.
Add the heavy cream and frozen vegetables.
Add the cubed chicken and pasta, stirring gently to coat the pasta in the sauce. Allow the mixture to simmer for 5 minutes over low heat (and for the sauce to thicken slightly).
Sprinkle chopped parsley over the pasta before serving and season with salt and pepper if desired.

5 from 1 vote

If you plan on cooking the chicken breast and not using leftovers, 4 cups of cubed chicken breast equals about 1 lb of raw chicken breast.
Chicken stock has a deeper, more concentrated flavor compared to chicken broth so I recommend using stock here, though either or will be just fine. You can replace ½ cup of the stock with ½ cup of dry white wine for an even richer flavored sauce.
The pasta must still be quite hard after it comes out of the boiling water because it will cook further when added to the cream sauce. If you cook the pasta according to package directions, it will be too soft for the recipe. It won’t hold up to the weight of the other ingredients and will begin to break apart and become mushy.
If your sauce is too thick, you can thin it out with the remaining chicken stock.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time15

Total Time30