Chicken Pot Pie Pasta is a delightful, comforting dish that combines the rich, creamy flavors of a classic chicken pot pie with the convenience of pasta. This dish is perfect for busy weeknights when you crave the familiar warmth of a homemade chicken pot pie but want something a little quicker and simpler to prepare. With tender pasta, juicy chicken, and a creamy sauce loaded with vegetables, this dish will become a family favorite in no time.
Ingredients:
To make Chicken Pot Pie Pasta, you’ll need 8 oz of penne or any other short pasta of your choice, 2 tablespoons of unsalted butter, and 1 small onion, chopped. You will also need 2 cloves of garlic, minced, and 2 cups of cooked chicken, diced or shredded, to give the dish a hearty protein base. For the vegetables, you’ll use 1 cup of frozen peas and carrots and 1 cup of frozen corn, which provide vibrant color and a touch of sweetness. To make the sauce, gather 1 ½ cups of chicken broth, 1 cup of heavy cream, and 2 tablespoons of all-purpose flour. To season, use 1 teaspoon of dried thyme, and add salt and pepper to taste. For an extra indulgent touch, you can include 1 cup of shredded cheddar cheese. Garnish with fresh parsley for a pop of color and freshness.
Instructions:
Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain and set it aside. In the meantime, melt the butter in a large skillet over medium heat. Once melted, add the chopped onion and cook for about 3-4 minutes until it becomes soft and translucent. Add the minced garlic to the skillet and cook for another minute until fragrant.
Next, sprinkle the flour over the onions and garlic, stirring it in to absorb the butter and create a roux. Slowly whisk in the chicken broth and heavy cream, bringing the mixture to a simmer. Allow the sauce to cook for 3-4 minutes until it thickens slightly. Once the sauce is slightly thickened, stir in the frozen peas, carrots, corn, and the cooked chicken. Season the mixture with dried thyme, salt, and pepper to taste. Continue cooking for an additional 5 minutes, letting the vegetables heat through.
Once the vegetables are heated and the sauce is creamy, add the cooked pasta to the skillet. Toss everything together to coat the pasta in the creamy sauce. If you’re using shredded cheddar cheese, stir it in now until the cheese is melted and fully incorporated into the sauce. Garnish with fresh parsley before serving.
Tips:
For the best results, make sure the pasta is cooked just al dente, as it will continue to absorb some of the sauce as it sits in the skillet. This will give the dish a rich, creamy texture. If you prefer a slightly thicker sauce, you can increase the amount of flour slightly or cook the sauce for a few extra minutes to reduce it further. If you’re looking for a lighter version, you can use half-and-half instead of heavy cream, but keep in mind that the sauce will be a little less rich. For an extra burst of flavor, consider adding a pinch of garlic powder, onion powder, or even a bit of lemon zest.
Serving Suggestions:
Chicken Pot Pie Pasta is delicious on its own, but you can pair it with a simple side salad or some crusty bread to make it a more complete meal. A light green salad with a tangy vinaigrette will balance out the richness of the pasta. If you’re a fan of extra cheese, sprinkle some parmesan on top before serving. You can also serve it alongside roasted vegetables or steamed broccoli for added nutrition and flavor.
Storage:
Store any leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or chicken broth if the sauce has thickened too much. You can also freeze this dish for up to 2 months. To freeze, let it cool completely before transferring to a freezer-safe container. When ready to serve, thaw in the refrigerator overnight and reheat on the stove over low heat.
FAQ:
Can I use a different type of pasta?
Absolutely! While penne is the traditional choice, you can use any short pasta such as rigatoni, fusilli, or rotini. Choose a pasta shape that will hold the sauce well.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the point of adding the pasta and refrigerate it. When ready to serve, cook the pasta and add it to the prepared sauce. If you’d like to make it completely ahead, you can assemble the entire dish and refrigerate it, then reheat it on the stove when you’re ready to serve.
Can I make this dish without the cheese?
Yes! The cheese adds a creamy texture and extra richness, but the dish will still be delicious without it. You can also use a lighter cheese or omit it altogether if you prefer.
Conclusion:
Chicken Pot Pie Pasta is a comforting and satisfying meal that’s quick to prepare yet feels indulgent and hearty. With tender pasta, juicy chicken, and a creamy sauce filled with vegetables, this dish offers the perfect blend of flavors and textures. It’s an excellent weeknight dinner option that the whole family will love. Whether you’re serving it to guests or enjoying it as a cozy meal at home, this dish is sure to be a hit. So, grab your ingredients and make this creamy, flavorful pasta dish tonight – it’s bound to become a family favorite!
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Chicken Pot Pie Pasta
Description
Chicken Pot Pie Pasta is a creamy and comforting dish with tender pasta, juicy chicken, and a rich vegetable-filled sauce. Perfect for a cozy family meal.
Ingredients
• 8 oz penne or short pasta
• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, diced or shredded
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• 1 ½ cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh parsley for garnish (optional)
Instructions
1️⃣ Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.
2️⃣ In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
3️⃣ Sprinkle the flour over the onions and garlic, stirring to absorb. Slowly whisk in the chicken broth and heavy cream, bringing it to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
4️⃣ Stir in the frozen peas, carrots, corn, and cooked chicken. Season with thyme, salt, and pepper. Cook for 5 minutes until the vegetables are heated through.
5️⃣ Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If using, stir in the shredded cheddar cheese until melted.
6️⃣ Garnish with fresh parsley and serve.