Chicken Pot Pie Pasta (Print Version)

Tender chicken, veggies, and ditalini swim in a smooth, creamy broth for an easy, satisfying dish.

# 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 (plus extra for garnish)

→ Pasta

08 - 1 cup ditalini pasta (uncooked)

→ Broth & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - ½ cup heavy cream
12 - 2 tablespoons unsalted butter

→ Thickener & Seasonings

13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - ½ teaspoon ground black pepper
16 - ½ teaspoon dried thyme
17 - ½ teaspoon dried sage (optional)

# How to Make It:

01 - Melt butter over medium heat in a large pot or Dutch oven. Add diced onion, carrots, and celery, and sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook, stirring continuously, for 2 minutes to eliminate raw flour flavor.
03 - Gradually whisk in chicken broth to prevent lumps, then add whole milk and heavy cream. Bring mixture to a simmer.
04 - Add ditalini pasta, dried thyme, optional dried 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. Simmer for 3 to 5 minutes until peas are tender and broth thickens to a creamy consistency.
06 - Adjust seasoning as needed. Remove from heat, stir in chopped parsley, and serve hot, garnished with additional parsley if desired.

# Additional Tips::

01 -
  • Ready in 45 minutes, which means a weeknight dinner that tastes like you've been cooking all day.
  • The pasta cooks right in the broth, soaking up every bit of that creamy, herbaceous flavor.
  • One pot means less cleanup, more time enjoying the quiet satisfaction of a meal done well.
02 -
  • Whisk the broth in slowly to avoid flour lumps—rushing this step will leave you with a gritty soup, and it's hard to fix.
  • Don't let the soup boil hard once the pasta goes in; a gentle simmer keeps everything tender and prevents the cream from breaking or looking separated.
03 -
  • If the soup seems too thin after the pasta is cooked, let it simmer 2 minutes longer—the pasta continues to absorb liquid and thickens it naturally.
  • Add the fresh parsley at the very end; it's delicate and loses its brightness if it simmers too long, but that final green note makes people notice.
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