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!
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.
