Craving the comforting flavors of chicken pot pie but in the mood for pasta? This Chicken Pot Pie Pasta brings the best of both worlds together with creamy, cheesy pasta loaded with tender chicken and classic vegetables. It's the perfect dish for cozy nights when you want something warm, filling, and packed with flavor. This dish is easy to make and brings all the comfort of a homemade pot pie without the extra fuss.
Why You’ll Like This Recipe
This Chicken Pot Pie Pasta is creamy, cheesy, and filled with delicious vegetables, creating a satisfying meal that’s both hearty and easy to make. The combination of pasta, shredded chicken, and a rich sauce creates a flavorful dish that’s perfect for family dinners or whenever you’re craving comfort food. Plus, it comes together in one pot, making it a convenient choice for busy nights.
Recipe: Chicken Pot Pie Pasta
Ingredients
- 12 oz pasta (penne or shells)
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- ½ cup celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup shredded cheddar cheese
- 2 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
Step 1: Sauté the Vegetables
In a large pot or skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the diced onion and celery, and sauté for 3-4 minutes until the vegetables are soft and the onion is translucent. Add the minced garlic and cook for an additional minute until fragrant.
Step 2: Add Broth and Pasta
Pour in the chicken broth and bring it to a simmer. Add the pasta, stirring to combine, and cook according to package instructions until al dente. Stir occasionally to prevent the pasta from sticking.
Step 3: Make the Creamy Sauce
Once the pasta is cooked, reduce the heat to low and pour in the heavy cream. Stir in the shredded cheddar cheese until melted and creamy.
Step 4: Add Chicken and Vegetables
Add the shredded chicken, frozen peas and carrots, salt, and pepper to the pot. Stir until everything is well combined and heated through.
Step 5: Serve
Serve the Chicken Pot Pie Pasta warm, garnished with extra cheese or fresh parsley if desired. Enjoy the comforting, creamy flavors of this cozy dish!
Serving and Storage Tips
Serving:
Serve this Chicken Pot Pie Pasta hot, garnished with a sprinkle of extra cheese or fresh parsley for added flavor. It’s delicious on its own or with a side of garlic bread or a simple salad.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth or cream to maintain the creamy texture.
Helpful Notes
- Pasta Choice: Penne and shells work well for this dish, but you can use any pasta shape you like.
- Add Vegetables: For added nutrition, toss in spinach, bell peppers, or mushrooms along with the peas and carrots.
- Cheese Options: Feel free to use other cheeses, like mozzarella or Parmesan, for a different flavor profile.
FAQs
Q1: Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is a great option and saves time. Just shred it and add it to the pasta as directed.
Q2: Can I make this dish gluten-free?
Absolutely. Use gluten-free pasta and check that your broth and other ingredients are gluten-free.
Q3: Can I substitute the heavy cream?
For a lighter option, you can use half-and-half or a mix of milk and Greek yogurt, though it may slightly alter the texture.
Q4: Can I make this dish vegetarian?
To make it vegetarian, replace the chicken with mushrooms or chickpeas and use vegetable broth instead of chicken broth.
Q5: Can I freeze the leftovers?
Yes, you can freeze the pasta for up to a month. Just thaw in the refrigerator and reheat gently on the stovetop with a bit of extra broth or cream.
Final Thoughts
This Chicken Pot Pie Pasta is a cozy, creamy dish that brings all the comfort of chicken pot pie with the ease of a pasta dish. It’s a family favorite that’s quick to prepare and packed with hearty flavors. Whether you’re cooking for a crowd or just treating yourself, this dish is sure to hit the spot. Enjoy each creamy, savory bite!
Chicken Pot Pie Pasta
Ingredients
- 12 oz pasta penne or shells
- 2 cups cooked shredded chicken
- 1 cup frozen peas and carrots
- ½ cup celery diced
- 1 onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup shredded cheddar cheese
- 2 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Step 1: Sauté the Vegetables
- In a large pot or skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the diced onion and celery, and sauté for 3-4 minutes until the vegetables are soft and the onion is translucent. Add the minced garlic and cook for an additional minute until fragrant.
Step 2: Add Broth and Pasta
- Pour in the chicken broth and bring it to a simmer. Add the pasta, stirring to combine, and cook according to package instructions until al dente. Stir occasionally to prevent the pasta from sticking.
Step 3: Make the Creamy Sauce
- Once the pasta is cooked, reduce the heat to low and pour in the heavy cream. Stir in the shredded cheddar cheese until melted and creamy.
Step 4: Add Chicken and Vegetables
- Add the shredded chicken, frozen peas and carrots, salt, and pepper to the pot. Stir until everything is well combined and heated through.
Step 5: Serve
- Serve the Chicken Pot Pie Pasta warm, garnished with extra cheese or fresh parsley if desired. Enjoy the comforting, creamy flavors of this cozy dish!
Notes
- Pasta Choice: Penne and shells work well for this dish, but you can use any pasta shape you like.
- Add Vegetables: For added nutrition, toss in spinach, bell peppers, or mushrooms along with the peas and carrots.
- Cheese Options: Feel free to use other cheeses, like mozzarella or Parmesan, for a different flavor profile.
