This chicken pot pie pasta combines the rich, creamy flavors of classic chicken pot pie with the satisfying texture of pasta. It’s a one-pot meal that brings warmth and comfort to your dinner table. Hearty chicken, vibrant vegetables, and a luscious sauce come together in this easy-to-make dish that will surely become a family favorite. Perfect for weeknight dinners or cozy gatherings!
Ingredients
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 15 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 450 calories, 30g of protein, 15g of fat, 50g of carbohydrates, 5g of fiber, and 400mg of sodium. This is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C). 2. Cook pasta according to package instructions until al dente; drain and set aside. 3. In a large skillet, melt butter over medium heat. 4. Add diced onions and celery; sauté until softened. 5. Stir in diced carrots and cook for an additional 5 minutes. 6. Add shredded chicken and mix well. 7. Pour in chicken broth and heavy cream; stir until combined. 8. Sprinkle in thyme and season with salt and pepper. 9. Fold in the cooked pasta and let simmer for 5 minutes. 10. Transfer to a baking dish and bake for 15 minutes until bubbly and golden. 
Alternative Ingredients
If you’re looking for alternatives, you can use rotisserie chicken for a quicker option or substitute heavy cream with a lighter option like half-and-half. For a vegetarian version, replace chicken with mushrooms and use vegetable broth.
Serving and Pairings
This chicken pot pie pasta pairs beautifully with a fresh garden salad, crusty bread, or a light herb dressing. For a refreshing beverage, consider serving it with iced tea or a light white wine.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop with a splash of broth to restore creaminess. This dish can also be frozen for up to 2 months; thaw in the fridge before reheating.
Cooking Mistakes
- Using overcooked pasta can make the dish mushy.
- Not seasoning adequately can lead to bland flavors.
- Overcrowding the skillet may prevent even cooking.
- Using low-quality chicken can affect the dish’s overall taste.
- Not simmering long enough can leave the sauce thin.
- Skipping the baking step can miss out on a crispy top.
- Forgetting to preheat the oven can delay cooking time.
Helpful Tips
- Use fresh herbs for a burst of flavor.
- Experiment with different vegetables like peas or corn.
- Try adding cheese on top for extra creaminess.
- For a spicy kick, include a dash of cayenne pepper.
- Make sure to taste and adjust seasoning as needed.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables can be used; just add them to the skillet at the same time as the chicken to ensure they cook through.
Is this dish suitable for meal prep?
Absolutely! Chicken pot pie pasta is perfect for meal prep. Just store it in individual containers for easy reheating during the week.
Can I make this dish gluten-free?
Yes, you can substitute regular pasta with gluten-free pasta. Just ensure the chicken broth is also gluten-free.
How can I enhance the flavor?
You can enhance the flavor by adding garlic, bay leaves, or herbs like rosemary and parsley while cooking.
Can I add more protein to the dish?
Certainly! You can add more chicken or include proteins like diced ham or cooked sausage for added flavor.
What should I do if the sauce is too thick?
If the sauce is too thick, simply add a bit more chicken broth or cream to reach your desired consistency.
Conclusion
This chicken pot pie pasta is a comforting and delicious twist on a classic favorite. With hearty ingredients and a creamy sauce, it’s a meal that warms the soul. Perfect for family dinners or gatherings, this dish is sure to please everyone at the table. Enjoy your culinary adventure!
Chicken Pot Pie Pasta
Ingredients
- 8 oz. pasta
- 2 cups cooked chicken shredded
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C).
- Cook pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, melt butter over medium heat.
- Add diced onions and celery; sauté until softened.
- Stir in diced carrots and cook for an additional 5 minutes.
- Add shredded chicken and mix well.
- Pour in chicken broth and heavy cream; stir until combined.
- Sprinkle in thyme and season with salt and pepper.
- Fold in the cooked pasta and let simmer for 5 minutes.
- Transfer to a baking dish and bake for 15 minutes until bubbly and golden.
Nutrition
