Creamy Chicken Pot Pie Pappardelle Pasta Recipe Has All the Feels (35 Minutes) by Donna John

Is there anything as homey and comforting as chicken pot pie? Well, maybe pasta. Combine the two and you have a high-protein dinner that has all those comfort food feels. This easy creamy chicken pot pie pappardelle pasta recipe is so delicious. The tender chicken and vegetables in a creamy sauce with al dente pasta is a complete meal that is on the table in about 35 minutes.

To make this creamy chicken pasta recipe you will need to grab the following ingredients from your fridge, freezer, spice rack and pantry: pappardelle pasta (or your favorite pasta), butter, boneless/skinless chicken breasts, carrots, celery, onion, fresh garlic, flour, dried rosemary, dried thyme, ground sage, chicken broth, green peas, heavy cream and Parmesan cheese. Check out the health benefits of celery, the health benefits of onions and the health benefits of carrots.

Pro Tip: My grocery store was out of pappardelle pasta, so I used regular lasagna noodles that I broke into pieces. This is also a money-saving hack because the pappardelle was $5 and the lasagna noodles $1.50.

This creamy chicken pot pie pasta recipe is a complete dinner, but you could add a fresh salad as a side dish. The chicken and pasta heats up nicely for leftovers the next day.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 8 ounces pappardelle pasta (or your favorite pasta)
• 2 tablespoons butter
• 1 - 1 1/2 pounds boneless/skinless chicken breasts (I used to large chicken breasts)
• 3 carrots, diced small
• 2 ribs celery, sliced
• 1 onion, chopped
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 teaspoon dried rosemary (or to taste)
• 1 teaspoon dried thyme (or to taste)
• 1/2 teaspoon ground sage (or to taste)
• 14 ounces (1 can) chicken broth (2 cups)
• 1 cup frozen peas
• 1 cup heavy cream
• 1/3 cup Parmesan cheese, finely grated, plus more for serving

Here's how to make it: 

1. Bring a pot of salted water to a boil. Season the chicken breasts with salt and black pepper. Heat the butter in a large skillet or dutch oven over medium heat. (I used a large skillet, but next time will use a dutch oven so it's easier to stir together at the end.) Add the chicken breasts.
   
2. Cook chicken until golden brown on both sides, about 2 to 3 minutes per side. Remove to a plate. (The chicken will not be cooked through at this point.)
   
3. Add the celery, carrots and onion to the pan. Season with salt and pepper, if desired. Cook, stirring often, until vegetables soften, about 5 minutes. Add the garlic and cook 30 seconds.
   
4. Sprinkle in the flour. Cook, stirring, about 1 minute. Add the rosemary, thyme and sage.
   
5. Pour in the chicken broth and stir.
   
6. Put the chicken back into the pan along with any pan juices. Reduce heat to low, cover and cook until chicken is cooked through, about 10 minutes. (Chicken is cooked through at 165 degrees internal temperature on a food thermometer.)
   
7. While the chicken simmers, cook the pasta according to package directions until al dente. Drain and reserve about 1/2 cup of the pasta water in case you need it to loosen the pasta at the end.
   
8. Remove the chicken to a cutting board. Shred with two forks or cut into pieces with a sharp knife. Add the peas and cream to the pan.
   
9. Put the chicken back into the pan along with the Parmesan cheese. Stir well to combine.
   
10. Taste and add more seasonings, if needed. Serve with more Parmesan cheese. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
    

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