Chicken Pot Pie Pasta

Ingredients (Serves 6)

• The Pasta & Chicken:
  • 12 oz egg noodles, rotini, or penne pasta (uncooked)
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1 tbsp olive oil or butter
  • 1 tsp garlic powder, $\frac{1}{2}$ tsp salt, and $\frac{1}{4}$ tsp black pepper
• The Veggies & Aromatics:
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups mixed vegetables (fresh or frozen: carrots, peas, and corn work best)
• The Rich Sauce:
  • $\frac{1}{3}$ cup all-purpose flour (to create a smooth roux)
  • 2.5 cups low-sodium chicken broth
  • 1.5 cups whole milk or half-and-half (for velvety richness)
  • 1 tsp dried thyme or Italian seasoning
• The Optional “Pie Crust” Crunch:
  • 1 cup crushed buttery crackers (like Ritz) or panko breadcrumbs mixed with 1 tbsp melted butter (to sprinkle on top for that classic pie crust texture)

Step-by-Step Instructions

1. Boil the Pasta:
   • Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente, then drain and set aside. (Pro tip: You can also cook the pasta right in the sauce if using a deep skillet, but boiling it separately ensures foolproof creaminess!)
2. Sear the Chicken:
   • Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken seasoned with garlic powder, salt, and pepper. Cook for 5 to 6 minutes until golden brown and cooked through. Remove the chicken to a clean plate and set aside.
3. Sauté Veggies & Build the Roux:
   • In the same skillet, melt the 4 tablespoons of butter over medium heat. Add the diced onions and mixed vegetables (carrots, peas, corn), cooking for 4 to 5 minutes until the onions are soft. Stir in the minced garlic and cook for 1 minute until fragrant.
   • Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
4. Create the Creamy Sauce:
   • Slowly pour in the chicken broth and milk while whisking vigorously to prevent any lumps from forming. Add the dried thyme.
   • Bring the mixture to a gentle bubble, stirring frequently, until the sauce thickens into a rich, velvety gravy (about 3 to 5 minutes).
5. Combine Everything:
   • Stir the cooked chicken (along with any resting juices) and your drained pasta directly into the creamy vegetable sauce. Toss gently until every piece of pasta and chicken is coated in the luxurious sauce. Taste and adjust salt and pepper if needed.
6. Add the Pie Crust Crunch (Optional):
   • If you want to replicate that flaky pie crust topping, sprinkle your buttery crushed crackers or toasted panko breadcrumbs evenly across the top of the skillet.
   • Optional broil: Place the skillet under your oven’s broiler for 2 to 3 minutes until the topping is golden brown and bubbling.

Pro Tip: If you want an extra layer of savory indulgence, stir in $\frac{1}{2}$ cup of shredded sharp cheddar or parmesan cheese right before tossing in the pasta!