Ingredients

• 8 oz (225g) short pasta (penne, rotini, or egg noodles)
• 2 tbsp unsalted butter
• 1 lb (450g) boneless chicken breasts or thighs, diced
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 2½ cups chicken broth
• ¾ cup whole milk or half-and-half
• 1 cup frozen peas
• 1 tsp dried thyme
• ½ tsp poultry seasoning or rosemary
• Salt & black pepper to taste
• Optional: ½ cup shredded cheddar or Parmesan

For topping (optional):
• Flaky sea salt
• Fresh parsley
• Crushed buttery crackers or crispy fried onions

Instructions

Cook pasta according to package directions until al dente. Drain; set aside.
In a large skillet or Dutch oven, melt butter over medium-high. Sear chicken until golden (5–6 min). Remove and set aside.
In same pot, sauté onion, carrots, and celery 5–6 min until softened. Add garlic; cook 30 sec.
Sprinkle flour over veggies; stir 1–2 min to form roux. Gradually whisk in broth and milk. Bring to simmer.
Stir in cooked pasta, chicken, peas, thyme, poultry seasoning, salt, and pepper. Simmer 5–7 min until thickened and heated through.
Optional: Stir in cheese until melted.
Serve hot, topped with parsley, extra black pepper, or crunchy garnish for that “pot pie crust” texture!