Chicken Pot Pie Bowtie Pasta has the savory gravy sauce and juicy flavorful chicken of a pot pie but with the ease and speed of an everyday pasta dish. So it’s the best of both worlds! Chicken Pot Pie Bowtie Pasta is saturated in a country-style sauce you won’t forget, made extra rich and creamy. You’ll be hooked by this twist on a classic!
Ingredients• 2 tablespoons extra-virgin olive oil • 1 1/2 cups yellow onion, diced • 1 cup carrots, diced • 1 cup celery, diced • 1 teaspoon kosher salt, plus more to taste • 1/2 teaspoon freshly ground black pepper, plus more to taste • 1/4 teaspoon cayenne, optional • 12 ounces farfalle (bowtie) pasta • 3 cups chicken broth • 2 cups 2% milk • 1 teaspoon dried thyme • 1 teaspoon paprika • 1 teaspoon garlic powder • 1/2 teaspoon dried sage • 1 cup frozen peas • 2 cups chicken, diced and cooked • 2 tablespoons flat leaf parsley, chopped • 1 tablespoon lemon juice
Heat a Dutch oven or pot over medium heat on the stove-top.
Add the olive oil and heat until the oil starts to shimmer.
Add the onion, carrot, celery, salt, pepper, and cayenne to the pot and cook until the veggies are tender, stirring occasionally, about 6 minutes.
To the Dutch oven or pot, mix in the pasta, chicken broth, milk, thyme, paprika, garlic powder, and sage.
Bring the contents to a boil, then reduce the heat to a simmer.
Cook uncovered, stirring occasionally, until the pasta is tender and cooked through, about 12 minutes.
Mix in the frozen peas, diced chicken, parsley, and lemon.
Turn off the heat and cover the pot with a lid.
Let the mixture stand until the peas are just cooked through, about 5 minutes. Taste for seasoning.
Ladle into bowls and serve.