When you take one forkful of this Chicken Pot Pie Pasta , it feels cozy and new at same time . It's like your favorite chicken pot pie turned into noodlеs and sauсe , all in one bowl . The sauce get creamy from milk and cream , the chicken bits stay tender and there are veggies in every bite . This simple mix of pasta , chicken , carrots , peas and celery makes a dinner that's easy for any cook to pull off .
People love mixing chicken pot pie and pasta because its comfort food at its best , and it brings back old memories . Whether you need a warm weeknight meal or want something for a potluck , this pasta version fits the bill . You get that familiar pie filling taste in evеry forkful and cooking it only takes few steps .
Plus , you only need a handful of ingredients to make this tasty pasta , so it's perfect when you dont want to spend hours in kitchen . You can swap in any veggies or spices you like , and it's also great for making lunches ahead of time . Leftovers taste just as good next day , so it's perfect for meal prep .
What is Chicken Pot Pie Pasta?
Chicken Pot Pie Pasta started when someone wanted to squeeze all the classic pot pie flavors into pasta . It packs a creamy , savory sauce with chicken chunks and colorful veggies in one dish . The sauce coats the pasta nicely and the veggies add some crunch , so it feels like your pot pie filling but easier to eat .
Imagine spoonfuls of creamy sauce wrapping around noodles , while the chicken chunks give you protein and fullness . Carrots , peas and celery bring colour and a little snap to each bite . The pasta soaks up the sauce so you get a warm and comforting meal that fills you up .
You can pick any pasta shape you want , like penne , rotini or wide noodles . The shape matters because it holds pockets of sauce . Every bite is a mix of al dente pasta , tender chicken and cooked veggies .
Why You Should Try This Recipe
One big reason to try Chicken Pot Pie Pasta is it feels like a big warm hug on a cold night . It reminds you of home and family dinners . Each bite has flavors you know and love , so it's great for friends or family get togethers .
It also gives you protein from the chicken and vitamіns from the veggies , so it's not just tasty but kind of nutritious too . You get a creamy sauce but you still eat some healthy stuff .
This recipe is flexible for busy nights or weekend potlucks . You can make it ahead and leftovers taste even better . After you try it once , it'll probably become a go-to meal in your house .
Required Ingredients
To prepare Chicken Pot Pie Pasta, you'll need a selection of main ingredients that contribute to the dish's comforting and satisfying nature. Here’s a list of essential components:
- Chіcken : use breast or thigh meat , or grab a rotisserie chіcken if you need fast option .
- Pasta : any shape you like — penne , rotini or fusilli . Pick what you prefer .
- Veggies : carrots , peas and celery are classic , but corn or green beans work too .
- Onion and Garlic : chop them fine to get good flavor .
- Broth : chicken broth makes the base of the sauce richer .
- Cream : use heavy cream or mix cream with milk for that silky sauce .
- Herbs and Spices : salt , pepper , thyme and parsley add nice aroma and taste .
If you have dietary needs , swap chіcken with tofu or chickpeas . Try whole wheat or gluten-free pasta for lighter version . Fresh ingredients will always boost the flavor .
Step-by-Step Recipe Directions
Preparation
First , get all your tools together : a big pot or Dutch oven , a spatula or spoon for stirring , a cutting board and knife , plus measuring cups and spoons .
Chop your veggies into small pieces and cook chicken until it turns golden . If you use raw chicken breasts , you can poach or fry them then cut into cubes .
Cooking the Dish
Sautéing the Vegetables
Heat oil in pot over medium heat , add onion and cook 2-3 minutes till kinda clear . Then stir in carrots and cook another 3-4 minutes . Add peas and celery next and cook 2 more minutes — veggies should be tender but still have bit of bite . Take them out to a bowl .
Cooking the Chicken
Put a bit more oil in pot if needed and add chicken cubes . Season with salt , pepper and thyme . Cook 6-8 minutes , stirring so it browns evenly . When it's done , take chicken out and mix with veggies .
Making the Sauce
Lower heat in pot and pour in chicken broth . Stir well to get up any brown bits from bottom . When broth is warm , slowly whisk in cream until smooth . Let it simmer few minutes till thickened . Taste and add more salt or pepper if you think it needs it .
Combining Pasta and Sauce
Meanwhile , cook pasta in another pot following package instructions till al dente . Drain it and put it into the sauce pot . Add the veggie and chicken mix , stir so pasta is coated . Let it cook on low for couple minutes to blend flavors .
Bake or Serve
For crunchy top , spoon mixture into baking dish , sprinkle breadcrumbs and cheese on top , then bake at 350°F (175°C) for 15-20 minutes till golden and bubbly . If you skip baking , just top it with parsley and serve right away with extra pepper or cream .
Tips and Tricks for a Perfect Chicken Pot Pie Pasta
Here are some tips to make sure it turns out great :
- Pasta Cooking : don't overcook the pasta — it needs a bit of firmness so it hold up with sauce .
- Storing Leftovers : put extras in airtight container in fridge ; they'll stay good for 3-4 days .
- Reheating : add splash of broth or cream when you warm it up , so sauce isn't too thick .
- Variations : feel free to toss in bell peppers , spinach or spices like paprika and Italian seasoning .
Suggested Pairings
Serve Chicken Pot Pie Pasta with fresh salad or tasty sides :
- Sides : garden salad with vinaigrette , or roasted Brussels sprouts for a nice crunch .
- Beverage : try iced tea or a light white wine like Chardonnay .
Frequently Asked Questions (FAQs)
Can I make Chicken Pot Pie Pasta ahead of time?
Yes , just cook up to mixing step and then chill . To serve , reheat on stove or bake like before .
What can I substitute for chicken?
Try turkey , tofu or chickpeas if you dont want chicken . Those give similar texture and taste .
How do I keep the sauce from becoming too thick?
When sauce gets thick , stir in more broth or cream till it's right . Taste and add salt and pepper if needed .
Can I use pre-cooked chicken?
Sure , leftover or rotisserie chicken works great and saves time . Just toss it in at the end .
Is there a gluten-free version?
Yes , pick gluten-free pasta and make sure broth or thickeners are gluten-free .
Chicken Pot Pie Pasta Recipe
Equipment
- 1 large pot
- 1 skillet
- 1 whisk
- 1 wooden spoon
- 1 baking dish
Ingredients
- 10 ounces pasta (shells or rotini)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or milk for a lighter option.
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen pie crust crumbs or puff pastry Optional, for topping.
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender.
- Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the shredded cooked chicken and frozen peas, mixing well to combine.
- Pour in the chicken broth and heavy cream. Add the dried thyme, salt, and black pepper. Mix well and bring to a simmer.
- Allow the mixture to simmer for about 5 minutes until slightly thickened.
- Add the cooked pasta to the skillet and stir to combine, ensuring all pasta is coated with the creamy mixture.
- If using, transfer the mixture to a baking dish and sprinkle the pie crust crumbs or lay the puff pastry on top. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes or until the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
