A comforting and creamy pasta dish that combines the flavors of chicken pot pie with penne pasta.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Comfort Food
Ingredients
Scale
8 ounces penne pasta
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
2 cups cooked chicken, shredded
1 cup frozen peas
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions
Cook the penne pasta according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5-7 minutes until the vegetables are tender.
Add the shredded chicken, frozen peas, chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
Stir in the cooked penne pasta and shredded cheddar cheese until well combined and the cheese is melted.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add additional vegetables like mushrooms or bell peppers for extra flavor and nutrition.