Chicken Pot Pie Pasta combines the comforting flavors of a classic chicken pot pie with the fun texture of pasta. This dish is hearty, creamy, and packed with veggies, making it perfect for any family dinner or a cozy meal at home. It’s a delicious twist that the whole family will love.

Why Make This Recipe

This recipe is a great way to enjoy the rich and warming taste of chicken pot pie without the fuss of making a pie crust. It’s quick to prepare, uses simple ingredients, and can be made in one pot, which means less cleanup for you. Plus, it’s a wonderful way to use leftover chicken and frozen vegetables you might have on hand.

How to Make Chicken Pot Pie Pasta

To make Chicken Pot Pie Pasta, start by cooking your pasta and preparing a creamy sauce with chicken and vegetables. The process is straightforward, and you will have a scrumptious meal ready in no time.

Ingredients:

12 oz pasta (penne, rotini, or bowtie)
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt (or to taste)
1/2 tsp black pepper
2 tbsp all-purpose flour (for thickening)
1/2 cup shredded cheddar cheese (optional, for extra creaminess)

Directions:

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet or pot, melt the butter over medium heat.
Add the onion and garlic, cooking until they soften.
Stir in the flour and cook for 1 minute to make a roux.
Slowly whisk in the chicken broth and heavy cream while stirring constantly until it’s smooth.
Add the garlic powder, onion powder, thyme, salt, and pepper. Stir to combine.
Mix in the cooked chicken and frozen vegetables. Let it simmer for 5 minutes until the sauce thickens and the veggies are tender.
Stir in the Parmesan cheese and cheddar cheese (if using) until melted.
Add the cooked pasta and toss it to coat in the creamy sauce.
Serve warm and enjoy!

How to Serve Chicken Pot Pie Pasta

Serve Chicken Pot Pie Pasta warm in bowls. It’s delightful on its own but pairs well with a simple green salad or some fresh bread on the side.

How to Store Chicken Pot Pie Pasta

If you have leftovers, let the dish cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave before serving.

Tips to Make Chicken Pot Pie Pasta

Use rotisserie chicken for an even quicker meal.
Feel free to swap in other vegetables you enjoy, like broccoli or bell peppers.
Adjust the seasonings to your taste; add more garlic or herbs if desired.

Variation

For a lighter version, you can use whole wheat pasta and substitute the heavy cream with half-and-half or a non-dairy milk substitute to reduce calories.

FAQs

1. Can I use raw chicken instead of cooked?
Yes, just cut the raw chicken into small pieces and cook it in the skillet before adding the onion and garlic.

2. What if I don’t have Parmesan cheese?
You can skip the Parmesan or use another cheese like mozzarella or pecorino for a different flavor.

3. Can I make this dish ahead of time?
Yes, you can prepare the pasta and sauce ahead of time. Just keep them separate until you are ready to serve, then heat and combine them.

Enjoy your delicious Chicken Pot Pie Pasta!