Chicken Pot Pie Bowtie Pasta
Time: 35 minutes
Yield: 4 servings
Chicken Pot Pie Bowtie Pasta has the savory gravy sauce and juicy flavorful chicken of a pot pie but with the ease and speed of an everyday pasta dish. So it’s the best of both worlds! Chicken Pot Pie Bowtie Pasta is saturated in a country-style sauce you won’t forget, made extra rich and creamy. You’ll be hooked by this twist on a classic!
Heat a Dutch oven or pot over medium heat on the stove-top.
Add the olive oil and heat until the oil starts to shimmer.
Add the onion, carrot, celery, salt, pepper, and cayenne to the pot and cook until the veggies are tender, stirring occasionally, about 6 minutes.
To the Dutch oven or pot, mix in the pasta, chicken broth, milk, thyme, paprika, garlic powder, and sage.
Bring the contents to a boil, then reduce the heat to a simmer.
Cook uncovered, stirring occasionally, until the pasta is tender and cooked through, about 12 minutes.
Mix in the frozen peas, diced chicken, parsley, and lemon.
Turn off the heat and cover the pot with a lid.
Let the mixture stand until the peas are just cooked through, about 5 minutes. Taste for seasoning.
Ladle into bowls and serve.