Name: Chicken Pot Pie Pasta Recipe
Ingredients: Chicken breast: Using boneless, skinless chicken breast makes this dish easy to prepare, but chicken thighs can also be substituted for a juicier result.; Heavy cream: This adds richness to the sauce. For a lighter version, you can substitute with half-and-half or a milk alternative.; Penne pasta: Penne holds the sauce well, but feel free to use any short pasta, such as rotini, rigatoni, or even macaroni.; Frozen peas: These add a touch of sweetness and balance the creaminess of the dish. You can use fresh peas if available.; Carrots: They provide a bit of crunch and additional color, enhancing the overall texture.

Ingredients

Chicken breast: Using boneless, skinless chicken breast makes this dish easy to prepare, but chicken thighs can also be substituted for a juicier result.
Heavy cream: This adds richness to the sauce. For a lighter version, you can substitute with half-and-half or a milk alternative.
Penne pasta: Penne holds the sauce well, but feel free to use any short pasta, such as rotini, rigatoni, or even macaroni.
Frozen peas: These add a touch of sweetness and balance the creaminess of the dish. You can use fresh peas if available.
Carrots: They provide a bit of crunch and additional color, enhancing the overall texture.

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Instructions

1. Cook the Pasta

Step 1: Bring a large pot of salted water to a boil.
Step 2: Add 8 oz of penne pasta and cook according to the package instructions until al dente. This typically takes about 10-12 minutes.
Step 3: Drain the pasta and set aside. To prevent sticking, you can toss it with a little olive oil or butter if desired.

2. Cook the Chicken

Step 1: In a large skillet, melt 1 tablespoon of unsalted butter over medium heat.
Step 2: Add the diced chicken breast to the skillet and season with salt and pepper.
Step 3: Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned on the outside and fully cooked through.
Step 4: Once done, remove the chicken from the skillet and set it aside on a plate.

3. Cook the Vegetables

Step 1: In the same skillet, add the remaining 1 tablespoon of butter.
Step 2: Add the diced yellow onion, minced garlic, and diced carrots.
Step 3: Sauté the vegetables for about 3-4 minutes, stirring frequently, until the onions are translucent, and the carrots begin to soften.

4. Make the Sauce

Step 1: Sprinkle the 2 tablespoons of all-purpose flour over the sautéed vegetables.
Step 2: Stir constantly for 1-2 minutes to cook the flour and form a roux. This step helps to thicken the sauce later.
Step 3: Slowly pour in 2 cups of chicken broth, whisking continuously to avoid lumps.
Step 4: Add 1 cup of heavy cream, and stir the mixture until smooth and well combined.
Step 5: Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.

5. Add the Chicken and Peas

Step 1: Return the cooked chicken to the skillet.
Step 2: Add 1 cup of frozen peas and 1/2 teaspoon of dried thyme to the mixture.
Step 3: Stir everything together and let it simmer for an additional 3 minutes, allowing the peas to heat through.

6. Combine with Pasta

Step 1: Add the cooked pasta to the skillet with the chicken and vegetable mixture.
Step 2: Stir everything together, ensuring the pasta is evenly coated with the creamy sauce and the ingredients are well combined.
Step 3: Taste and adjust seasoning with additional salt and pepper if needed.

7. Finish and Serve

Step 1: If desired, stir in 1/4 cup of grated Parmesan cheese for extra richness and depth of flavor.
Step 2: Garnish with fresh parsley for a pop of color and serve hot