Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
2. Sauté the vegetables
In a large skillet or Dutch oven, melt the butter over medium heat.
Add:
- onion
- carrots
- celery
Cook for about 5–6 minutes until softened. Stir in the garlic and cook another 30 seconds.
3. Make the sauce
Sprinkle the flour over the vegetables and stir well for 1 minute.
Slowly whisk in the chicken broth, then the milk or cream. Continue stirring until smooth and slightly thickened, about 3–5 minutes.
4. Add chicken and seasonings
Stir in:
- cooked chicken
- peas
- thyme
- salt
- pepper
Simmer for 3–4 minutes.
5. Combine with pasta
Add the cooked penne to the skillet and toss until fully coated in the creamy sauce.
If desired, stir in Parmesan cheese for extra richness.
6. Serve
Garnish with fresh parsley or thyme and serve warm.
Optional Add-Ins
- Mushrooms
- Corn
- Puff pastry crumbles on top for a real pot pie feel
- Cheddar cheese
Storage
Store in the refrigerator for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.
Enjoy your cozy comfort-food pasta 🍲
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