One-Pot Chicken Pot Pie Fettuccine
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
- 1 lb chicken breasts diced into 1/2-in cubes
- 1 medium onion finely diced
- 2 medium carrots diced 1/4-in thick
- 2 stalks celery small-diced
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1/3 cup white whole wheat flour
- 3 cups milk
- 4 cups chicken broth
- 2 tablespoons minced fresh parsley
- 1 lb dry fettuccine pasta
- Salt and pepper to taste
In a dutch oven or large saucepan, saute chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink. Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simmering, stirring to incorporate pasta underneath the liquid.
Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!
Serving: 1g | Calories: 369kcal | Carbohydrates: 24.9g | Protein: 30.9g | Fat: 15.8g | Saturated Fat: 3.7g | Polyunsaturated Fat: 12.1g | Cholesterol: 52mg | Sodium: 703mg | Fiber: 3.5g | Sugar: 6.4g