🧑🍳 Instructions:
1. Cook Pasta:
- Boil pasta in salted water until al dente. Drain and set aside.
2. Cook Chicken & Veggies:
- In a large skillet, melt butter over medium heat.
- Add onions and garlic; sauté until fragrant and translucent.
- Stir in mixed vegetables and cook 3–5 minutes until tender.
3. Make the Sauce:
- Sprinkle flour over the vegetables and cook 1–2 minutes, stirring constantly.
- Gradually whisk in milk, ensuring no lumps.
- Add salt, pepper, thyme, and parsley. Simmer until thickened, about 5–7 minutes.
- Stir in shredded chicken and cheese (if using).
4. Combine with Pasta:
- Toss cooked pasta with the creamy chicken and vegetable sauce until evenly coated.
5. Serve:
- Serve hot, optionally garnished with extra parsley or a sprinkle of paprika.
🥄 Tips:
- For a richer sauce, replace ½ cup of milk with heavy cream.
- You can also add a crispy breadcrumb topping and bake it for 10–15 minutes for a “baked pot pie” feel.
- Leftovers store well in the fridge for 2–3 days and reheat nicely on the stovetop.
If you want, I can also give you a crockpot version that lets you toss everything in the slow cooker and come back to a creamy, fully cooked Chicken Pot Pie Pasta — minimal effort, maximum comfort.
Do you want me to share that version?