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chicken Pot Pie Pasta

A fusion of American comfort food with Italian pasta to create this very comforting Chicken Pot Pie Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 pound Fettuccini
  • 6 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups chicken stock
  • 1 tablebspoon chicken base
  • 1/2 stick unsalted butter
  • 2 yellow onions diced
  • 2 cups medium-diced carrots
  • 2 cups celery diced
  • 3/4 cup all-purpose flour
  • 10- ounce frozen peas
  • 1 - 8 ounce bag pearl onions
  • 1/2 cup minced fresh parsley leaves

Instructions

  1. Make the pasta per the box instructions.
  2. Preheat the oven to 350 degrees F.
  3. Place the chicken on a broiling pan and rub them generously with the salt, pepper
  4. Roast for 35 to 50 minutes, or until cooked through. Set aside and let cool.
  5. Once cooled, pull the meat using your hands.
  6. In a large skillet, melt the butter and the onions, celery and carrots and cook over medium heat for 10 minutes until soft.
  7. Add the flour to create a roux. Let cook for a couple of minutes to cook out the flour.
  8. Next, add the chicken stock into the roux 1 cup at a time.
  9. Simmer over medium heat for a couple of minutes. Keep adding the stock 1 cup at a time. Keep stirring until the sauce/gravy thickens.
  10. Test for taste and add more salt or pepper if needed.
  11. Add the chicken, peas and onions and cook for 2 minutes until warmed through.
  12. To finish, mix the pasta into the pot pie mixture.
  13. Serve and enjoy!