One Pot Chicken Pot Pie Pasta

Can you believe it's September already? Although I am sad to see summer gone I am happy to see Fall make its appearance. Okay, let's be real, I'm in nursing school so I actually didn't see much of summer. A glimpse here and there when I looked up from my text book and glanced through the window. I would take Fall over any other time of year. I use to be a huge winter person. Being up here in the arctic, I mean Maine, there is so much to do in the winter. I use to ski and snowboard and all that jazz. But the older I get the more I have come to despise winter. Skiing and snowboarding will break the bank, the ice on my driveway will break a hip, and I loath dressing in 17 layers just to get to your destination and be sweating your gonads off.
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

Ingredients:
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. 

Serve Immediately 


Recipe adapted from Whole and Heavenly Oven