Description

A comforting and hearty dish that combines the rich flavors of chicken pot pie with tender pasta—all prepared in one pan. Enjoy a delicious, easy-to-make meal with a creamy sauce, perfectly balanced vegetables, and succulent chicken.

Ingredients

– 2 tablespoons olive oil

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

– Salt and pepper, to taste

– 1 medium onion, diced

– 2 cloves garlic, minced

– 2 medium carrots, peeled and diced

– 2 celery stalks, diced

– 1 cup frozen peas

– 2 tablespoons all-purpose flour

– 2 cups chicken broth

– 1 cup heavy cream (or whole milk for a lighter version)

– 8 oz short pasta (penne or fusilli work well)

– 1 teaspoon dried thyme

– 1/2 teaspoon smoked paprika

– Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large, deep skillet or pan over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pan. Sauté until lightly browned on all sides, about 5-6 minutes. Remove the chicken and set aside.

2. In the same pan, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables begin to soften, approximately 4-5 minutes.

3. Sprinkle the flour over the vegetables and stir well to coat, cooking for an additional minute to remove the raw flour taste.

4. Gradually pour in the chicken broth and heavy cream, stirring continuously to form a smooth sauce.

5. Add the dried thyme, smoked paprika, and return the chicken to the pan. Bring the mixture to a simmer.

6. Stir in the pasta and cook according to the package directions until the pasta is al dente and the sauce has thickened, about 10-12 minutes.

7. In the last few minutes of cooking, add the frozen peas and mix well.

8. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Notes

– For a lighter version, substitute heavy cream with whole milk.

– Make sure to stir frequently once the pasta is added to prevent sticking.

– This dish is best served hot and makes a satisfying meal for any day of the week.

Nutrition

Serving Size: 1 plate
Calories: 550 kcal
Sugar: 5g
Sodium: 1100mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg