Fall, oh Fall how I love everything about you. I love the crisp air, no humidity, changing leaves, scented candles, and I love most of all the delicious meals I can cook. Not just regular "I can eat all summer long meals" but those that are warm and comforting. Those that make amazing leftovers to bring to class to make all your classmates jealous. Yes, comfort food.
So today, in early September, I bring to you a combination of two comfort foods all blended together in one pot! Yes one pot, not multiple dishes to wash, just one. This One Pot Chicken Pot Pie Pasta has everything you want. It's creamy, meaty, and pasta-y. And it re-heats wonderfully. And one of the best parts about this dish is that you can hide veggies in it well. My two main men in the house don't particularly like veggies, but with this dish I was able to get carrots and celery in there. Although they could see it, they were so covered in the creamy goodness that they couldn't taste it. Total win in my book!
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
1Lb Chicken breast cut into 1" pieces
1 Lbs fettuccine
1 Medium white onion - diced
3 Large carrots - cut in small round slices
3 Stalks celery - cut into small pieces
3 cloves garlic - minced
2 Tbs olive oil
1/3 Cup flour
3 Cups milk (you can use lesser fat milk if you'd like)
4 Cups chicken broth
2 Tbs fresh parsley - chopped
Salt / Pepper to taste
How To Cook
1. Using a dutch oven, or a large pan, sauté chicken in the olive oil until not longer pink along with the carrots, onion, celery, and garlic on medium heat.
2. Once chicken is cooked and vegetables are soft, thoroughly mix in the flour until evenly mixed.
3. Add in milk, chicken broth, parsley, salt/pepper and add pasta and bring to a heavy simmer. Then reduce heat to a slow simmer
4. Stir every few minutes to keep pasta separated and from sticking to the bottom.
5. If using a dutch oven, take off heat when pasta is slightly under cooked - as it will continue to cook in the Dutch oven.
Recipe adapted from Whole and Heavenly Oven