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Creamy Chicken Pot Pie Pasta with Pappardelle

  • Author: Lusine Svetlana

Description

Creamy Chicken Pot Pie Pasta with Pappardelle is the ultimate comfort food dinner that combines the rich, cozy flavors of a classic chicken pot pie with the irresistible texture of silky pasta. Tender shredded chicken, hearty vegetables, aromatic herbs, and a velvety cream sauce come together in one skillet for a meal that feels warm, satisfying, and perfect for family dinners.

Ingredients

  • 8.8 ounces DeLallo Egg Pappardelle Pasta
  • 3–4 tablespoons unsalted butter, divided
  • 1 ½ pounds boneless skinless chicken breasts
  • Kosher salt
  • Ground black pepper
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, finely chopped or grated
  • ¼ cup all-purpose flour
  • 2–3 cups chicken stock
  • 3–4 sprigs fresh rosemary
  • 10–12 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 cup frozen peas
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat.
  3. Season the chicken breasts with kosher salt and black pepper.
  4. Cook the chicken for 2–3 minutes per side until golden brown.
  5. Transfer the chicken to a plate and set aside.
  6. Add additional butter to the skillet if needed.
  7. Add diced carrots, celery, and onion to the skillet.
  8. Season lightly with salt and pepper.
  9. Cook the vegetables for 5–7 minutes until softened.
  10. Stir in the garlic and cook for 1–2 minutes until fragrant.
  11. Reduce heat to medium-low.
  12. Sprinkle the flour over the vegetables and stir well.
  13. Cook for 1–2 minutes until lightly golden.
  14. Slowly pour in the chicken stock while scraping the bottom of the skillet.
  15. Tie rosemary, thyme, and sage together with kitchen twine and add to the skillet.
  16. Return the chicken to the skillet.
  17. Partially cover and simmer for 12–15 minutes until the chicken is cooked through.
  18. Cook the pappardelle pasta according to package instructions until al dente.
  19. Reserve 1 cup pasta water before draining.
  20. Remove and discard the herb bundle.
  21. Shred the cooked chicken into bite-sized pieces.
  22. Return shredded chicken to the skillet.
  23. Stir in frozen peas and heavy cream.
  24. Simmer for 1–2 minutes.
  25. Add cooked pasta to the skillet and toss to coat evenly.
  26. Add reserved pasta water if needed to loosen the sauce.
  27. Add extra parmesan cheese if you want a thicker sauce.
  28. Cook for another 1–2 minutes until everything is well combined.
  29. Serve warm with additional parmesan and fresh herbs.

Notes

  • Serve hot with garlic bread, dinner rolls, or a fresh green salad.
  • Garnish with extra parmesan cheese and chopped parsley for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop or microwave with a splash of broth or cream to loosen the sauce.
  • Avoid overcooking during reheating to keep the chicken tender.
  • Freeze portions in freezer-safe containers for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.
  • Fresh herbs added right before serving brighten the flavor.

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Find it online: https://cookiespedia.com/creamy-chicken-pot-pie-pasta-with-pappardelle/