Creating the Classic Chicken Pot Pie Pasta is a breeze. Just follow these simple steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook until al dente. Drain and set aside.

2. Sauté the Chicken: In the same pot, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté for about 5-7 minutes, until the chicken is cooked through and golden brown.

3. Add the Vegetables: Toss in the chopped carrots and celery, cooking until they are tender, about 3-4 minutes.

4. Add Garlic and Peas: Stir in the minced garlic and frozen peas, cooking for an additional 2-3 minutes until fragrant.

5. Add the Broth: Pour in the chicken broth, then add the heavy cream, thyme, and onion powder. Stir well to combine.

6. Thicken the Sauce: Bring the mixture to a gentle simmer. Gradually add the cornstarch slurry (cornstarch mixed with water) while stirring continuously. Allow the sauce to thicken for about 2-3 minutes.

7. Combine Pasta and Sauce: Add the cooked penne pasta to the pot and gently toss until the pasta is coated with the creamy sauce.

8. Adjust Seasoning: Taste and adjust seasoning, adding more salt and pepper if needed.

9. Serve and Garnish: Remove from heat and serve the pasta hot. Garnish with chopped fresh parsley for an added touch of flavor and color.