Chicken Pot Pie Bowtie Pasta

Posted: January 12

Time: 35 minutes

Yield: 4 servings

recipe image

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!


• 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


Step 1

Heat a Dutch oven or pot over medium heat on the stove-top.

Step 2

Add the olive oil and heat until the oil starts to shimmer.

Step 3

Add the onion, carrot, celery, salt, pepper, and cayenne to the pot and cook until the veggies are tender, stirring occasionally, about 6 minutes.

Step 4

To the Dutch oven or pot, mix in the pasta, chicken broth, milk, thyme, paprika, garlic powder, and sage.

Step 5

Bring the contents to a boil, then reduce the heat to a simmer.

Step 6

Cook uncovered, stirring occasionally, until the pasta is tender and cooked through, about 12 minutes.

Step 7

Mix in the frozen peas, diced chicken, parsley, and lemon.

Step 8

Turn off the heat and cover the pot with a lid.

Step 9

Let the mixture stand until the peas are just cooked through, about 5 minutes. Taste for seasoning.

Step 10

Ladle into bowls and serve.

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