Description
Chicken Pot Pie Pasta baked until bubbly and golden. The dish features farfalle pasta mixed with juicy chicken, carrots, peas, and a creamy homemade sauce, then finished with melted mozzarella, Parmesan cheese, and fresh herbs for a warm and satisfying dinner.
Ingredients
12 oz bowtie (farfalle) pasta
2 cups cooked chicken breast, diced or shredded
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Cook bowtie pasta according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, melt butter. Add onion and carrots, cooking for 5–6 minutes until softened.
Stir in garlic and cook for 1 minute more.
Sprinkle flour over vegetables and stir well to coat. Gradually whisk in chicken broth and heavy cream until smooth.
Add thyme, salt, and pepper. Simmer for 5–7 minutes until sauce thickens.
Stir in cooked chicken, frozen peas, and pasta. Toss until well combined.
Transfer mixture to a baking dish. Sprinkle mozzarella and Parmesan cheese over the top.
Broil for 2–3 minutes until cheese is melted and bubbly.
Garnish with fresh parsley and serve warm.
Notes
- For best results, cook the pasta just until al dente so it holds its shape in the creamy sauce.
- This dish is perfect for using leftover or rotisserie chicken and can be easily customized with extra vegetables or different cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg