Hey there, food lovers! There’s something incredibly cozy about the classic chicken pot pie, right? But what if I told you that you could turn that comforting dish into a pasta meal that’s not only delicious but also super easy to whip up? That’s right! Today, I’m sharing with you my favorite recipe for Classic Chicken Pot Pie Pasta. This creamy dish brings all the warm, nostalgic flavors of chicken pot pie into a pasta dish that will have everyone asking for seconds—trust me, it’s that good!
Why You’ll Love This Recipe
This recipe is a total win because it combines convenience with flavor. You can whip this up in about 30 minutes, making it a perfect weeknight dinner. Plus, it’s packed with protein and veggies, so it feels good to dig in with your family. Who says delicious comfort food has to be complicated?
Nutritional Benefits
Chicken is a fantastic source of lean protein, which is essential for muscle growth and repair. Pair that with veggies like carrots and peas, and you’ve got yourself a meal loaded with vitamins and minerals. Did you know that peas are rich in fiber? They help keep you feeling full and are essential for digestive health. Add a little bit of cream and cheese for that indulgent flavor, and you’ve got a well-rounded dish that’s perfect for a busy day!
Adaptable Variations to Make
- Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Veggie Lovers: You can replace the chicken with more vegetables like mushrooms, zucchini, or even chickpeas for a hearty vegetarian dish.
- Spice It Up: Add some hot sauce or cayenne pepper for a little kick!
- Dairy-Free Version: Swap in coconut milk or a dairy-free cream for the creamy sauce, plus nutritional yeast can add a cheesy flavor!
Classic Chicken Pot Pie Pasta Recipe
Ingredients
- 8 oz pasta (penne or rotini work best)
- 1 lb cooked chicken, shredded (use rotisserie chicken for quick prep!)
- 1 cup frozen peas and carrots mix
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Serves 4 people
- Standard main-course portions → 4 servings
Instructions
- Start by cooking the pasta according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Once melted, sprinkle the flour and whisk it together until a roux forms.
- Slowly pour in the chicken broth while whisking to avoid lumps. Once it’s mixed well, add in the heavy cream, onion powder, garlic powder, salt, and pepper. Stir until everything is combined and the sauce thickens, about 5-7 minutes.
- Next, stir in the shredded chicken and frozen peas and carrots. Mix until the veggies are heated through.
- Gently fold the cooked pasta into the sauce until everything is evenly coated. If you’re adding cheese, sprinkle it in now and stir until melted and creamy.
- Serve immediately, garnished with fresh parsley if you like!
Practical & Valuable Tips
- If you want to save some time, rotisserie chicken is a game-changer! Just shred and toss it into the pasta.
- This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days.
- If you find the pasta thickens too much when reheating, simply add a splash of chicken broth or water to loosen it up.
- For a little crunch, consider topping it with breadcrumbs mixed with melted butter before baking for a quick oven bake!
Equipment Needed
Here’s what you’ll need to make your Chicken Pot Pie Pasta:
- A large pot for boiling pasta
- A large skillet for the sauce
- A whisk (for that smooth sauce!)
- A mixing spoon
- A cutting board and knife for shredding chicken
Frequently Asked Questions
- Can I use fresh vegetables instead of frozen? Absolutely! Fresh diced carrots and peas work perfectly. Just cook them a bit longer until tender.
- How can I make it quicker for busy nights? Use pre-cooked chicken or leftovers from another meal to save time.
- Can I freeze this dish? Yes! Just allow it to cool, then pack it in an airtight container. It’ll last for about 2-3 months in the freezer.
- What can I serve on the side? A simple side salad or garlic bread pairs nicely!
- Can this recipe be made vegetarian? Yes! Simply omit the chicken and replace it with more veggies or some hearty beans.
So, are you ready to dive into this creamy, comforting Chicken Pot Pie Pasta? I can’t wait for you to try it! If you do, let me know how it turned out and share any of your personal tweaks! Don’t forget to follow me on Pinterest for more delightful recipes you’ll love. Happy cooking!
