Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until browned and cooked through. Set aside.
1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pound boneless, skinless chicken breasts
While the chicken is cooking, prepare pasta according to package directions. Drain and set aside.
1 pound pasta
In the same skillet, melt butter over medium heat. Add carrots, celery, and onion and cook until softened, about 5-7 minutes.
4 tablespoons butter, 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped onion
Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and milk or half-and-half until smooth. Bring to a simmer and cook until thickened, about 5 minutes, stirring occasionally.
4 tablespoons all-purpose flour, 3 cups chicken broth, 1 cup milk or half-and-half
Stir in thyme, salt, and pepper. Add cooked chicken, peas, and cooked pasta to the sauce. Mix well to combine.
1/2 teaspoon dried thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 pound boneless, skinless chicken breasts, 1 cup frozen peas, 1 pound pasta
Garnish with fresh parsley, if desired. Serve hot and enjoy this delicious Classic Chicken Pot Pie Pasta!
1/4 cup chopped fresh parsley
