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Chicken Pot Pie Bowtie Pasta

DinnerChickenStove-Top

Time: 35 minutes

Yield: 4 servings

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About

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!

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 teaspoon cayenne, optional
  • 12 ounces farfalle (bowtie) pasta
  • 3 cups chicken broth
  • 2 cups 2% milk
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried sage
  • 1 cup frozen peas
  • 2 cups chicken, diced and cooked
  • 2 tablespoons flat leaf parsley, chopped
  • 1 tablespoon lemon juice

Directions

Step 1 -Heat a Dutch oven or pot over medium heat on the stove-top.

Step 2 -Add the olive oil and heat until the oil starts to shimmer.

Step 3 -Add the onion, carrot, celery, salt, pepper, and cayenne to the pot and cook until the veggies are tender, stirring occasionally, about 6 minutes.

Step 4 -To the Dutch oven or pot, mix in the pasta, chicken broth, milk, thyme, paprika, garlic powder, and sage.

Step 5 -Bring the contents to a boil, then reduce the heat to a simmer.

Step 6 -Cook uncovered, stirring occasionally, until the pasta is tender and cooked through, about 12 minutes.

Step 7 -Mix in the frozen peas, diced chicken, parsley, and lemon.

Step 8 -Turn off the heat and cover the pot with a lid.

Step 9 -Let the mixture stand until the peas are just cooked through, about 5 minutes. Taste for seasoning.

Step 10 -Ladle into bowls and serve.

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