Step-by-Step Instructions for Creamy Chicken Pot Pie Pasta

• Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 8 ounces of pasta, such as penne or fusilli, and cook according to package instructions until al dente, usually about 8–10 minutes. Once done, drain the pasta and set it aside, ensuring it retains some moisture for later.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced medium onion and sauté for 2–3 minutes until it becomes translucent and tender. Stir in 2 cloves of minced garlic, cooking for an additional minute until fragrant.
• Introduce 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces, to the skillet. Season generously with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
• Once the chicken is cooked, stir in 2 cups of mixed vegetables, such as peas, carrots, corn, and green beans. Cook for another 3–4 minutes until the vegetables are tender.
• Sprinkle 1 teaspoon each of dried thyme and dried rosemary over the chicken and vegetable mixture. Stir well to combine.
• Dust 2 tablespoons of all-purpose flour evenly over the skillet contents and stir continuously for 1–2 minutes to form a roux.
• Gradually pour in 2 cups of chicken broth while stirring steadily to prevent lumps. Increase the heat slightly and bring the mixture to a gentle simmer.
• Lower the heat and stir in 1 cup of heavy cream, along with 1 tablespoon each of soy sauce and Worcestershire sauce. Continue stirring until the mixture is smooth and creamy.
• Add the reserved cooked pasta and ½ cup of shredded cheddar cheese to the skillet. Toss gently to combine.
• Taste and adjust seasoning as needed with additional salt and pepper.
• Once seasoned to your liking, serve the Creamy Chicken Pot Pie Pasta immediately. Garnish each plate with a sprinkle of chopped fresh parsley.