Chicken Pot Pie Pasta
👩🍳 Step-by-Step Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Drop in your 8 oz of penne pasta and cook until al dente (usually 8 to 10 minutes). Drain the pasta, making sure to reserve 1/4 cup of the starchy pasta water just in case you want to loosen your sauce later!
- Sear the Chicken: While the pasta cooks, melt 1 tablespoon of unsalted butter in a deep skillet over medium-high heat. Add your cubed chicken breast, season with a pinch of salt and pepper, and sauté for 5 to 6 minutes until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Sauté the Garden Veggies: Lower the skillet heat to medium and melt the remaining 1 tablespoon of butter. Toss in your diced onion and carrots. Sauté for 4 to 5 minutes until the onions are translucent and fragrant and the carrots begin to soften.
- Build the Velvety Sauce: Sprinkle the 2 tablespoons of flour directly over your sautéed vegetables, stirring constantly for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth, whisking vigorously to dissolve any flour clumps. Bring to a gentle simmer and let it thicken for 3 minutes.
- Bring It Together: Turn the heat down to low. Stir in your heavy cream, fresh thyme, the cooked chicken, and the frozen peas. Let the mixture simmer for 2 minutes until the peas are bright green and hot.
- The Final Toss: Add your drained penne pasta straight into the skillet. Toss everything together for 60 seconds so the ridged noodles absorb the velvety pot pie gravy. Garnish with a sprinkle of fresh herbs and serve piping hot! 🍽️✨
