Chicken Pot Pie Pasta (Printable)

A creamy mix of chicken, ditalini, and vegetables in a hearty, flavorful broth.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped

→ Pasta

08 - 1 cup uncooked ditalini pasta

→ Broth & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter

→ Thickener & Seasonings

13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried sage (optional)

# Directions:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables, cooking and stirring for 2 minutes to remove the raw flour taste.
03 - Gradually whisk in the chicken broth to avoid lumps. Add whole milk and heavy cream, then bring the mixture to a gentle simmer.
04 - Add ditalini pasta, dried thyme, optional sage, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally until pasta is al dente.
05 - Stir in cooked chicken and frozen peas. Continue simmering for 3 to 5 minutes until peas are tender and the mixture thickens to a creamy consistency.
06 - Adjust seasoning if necessary. Remove from heat, stir in chopped fresh parsley, and serve hot garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It tastes like pot pie but requires only one pot and zero pastry skills.
  • The creamy broth clings to every bite of pasta and makes you want seconds immediately.
  • You can use rotisserie chicken and frozen vegetables, so its weeknight friendly without feeling like a shortcut.
02 -
  • Do not add the pasta until the broth is simmering or it will cook unevenly and turn gummy on the edges.
  • If the soup thickens too much as it sits, thin it with a splash of broth or milk when reheating, pasta soaks up liquid like a sponge overnight.
03 -
  • If you want deeper flavor, sauté the chicken in the pot first before removing it and starting the vegetables, those browned bits add so much.
  • Stir in a handful of shredded cheddar or parmesan at the end for an extra layer of richness that melts right into the broth.
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