Description
Chicken Pot Pie Pasta with Sage Potatoes & Mushroom Basil Pesto is a gourmet twist on a classic comfort dish. Creamy pasta with chicken and vegetables is served with crispy sage-roasted potatoes and a rich mushroom basil pesto for a cozy, elevated meal full of layered flavor and texture.
Ingredients
For the Chicken Pot Pie Pasta:
12 oz penne, rotini, or egg noodles
Salt, for boiling water
2 tbsp unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or heavy cream
1/2 tsp dried thyme
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Pinch of nutmeg (optional)
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 1/2 cups shredded cheddar cheese
For the Sage Potatoes:
1 lb baby potatoes, halved
2 tbsp olive oil
1 tbsp fresh sage, finely chopped (or 1 tsp dried)
Salt and pepper, to taste
For the Mushroom Basil Pesto:
1 cup mushrooms, sautéed until golden
1 cup fresh basil leaves
1/4 cup walnuts or pine nuts
2 cloves garlic
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Juice of 1/2 lemon (optional)
Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté onion until soft (3–4 minutes), then add garlic and cook 30 seconds.
- Add flour and whisk for 2 minutes. Slowly add broth and milk, whisking until smooth. Add thyme, salt, pepper, and nutmeg. Simmer until thickened (3–4 minutes).
- Stir in chicken, frozen vegetables, cooked pasta, and cheddar cheese. Mix until heated through and cheese is melted.
- Toss halved potatoes with olive oil, sage, salt, and pepper. Roast at 400°F (200°C) on a baking sheet for 25–30 minutes, flipping halfway through.
- Sauté mushrooms in olive oil until golden. Add to a food processor with basil, nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- Optional: Transfer pasta to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 10–15 minutes or broil 2–4 minutes.
- Serve pasta with sage potatoes and a generous spoonful of mushroom basil pesto. Garnish with fresh herbs if desired.
Notes
Use gnocchi instead of pasta for a pillowy texture.
Replace sage potatoes with sweet potatoes for sweetness.
Add pancetta to pesto for extra savory depth.
Make it vegetarian by swapping chicken for mushrooms or chickpeas.
Add red pepper flakes to sauce or pesto for heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/6 of full recipe
- Calories: 590
- Sugar: 6g
- Sodium: 630mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 90mg
