Why Make This Recipe
Classic Chicken Pot Pie Pasta is a great choice for a cozy and comforting meal. It combines the familiar flavors of chicken pot pie with the ease of a pasta dish. This recipe is perfect for busy weeknights, as it comes together quickly and is a crowd-pleaser for both kids and adults. Plus, it’s a one-pan dish, making cleanup a breeze!
How to Make Classic Chicken Pot Pie Pasta
Ingredients:
- 8 oz pasta
- 1 lb cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cooked chicken and mixed vegetables, sautéing for about 5 minutes.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Add the cooked pasta and Parmesan cheese, mixing until everything is well coated and heated through.
- Serve warm and enjoy your comforting meal!
How to Serve Classic Chicken Pot Pie Pasta
Serve this dish warm in bowls. You can garnish with extra Parmesan cheese or chopped fresh herbs, like parsley, for an added touch. It pairs wonderfully with a simple green salad or some crusty bread to soak up the delicious sauce.
How to Store Classic Chicken Pot Pie Pasta
To store leftovers, let the dish cool to room temperature. Place it in an airtight container and refrigerate for up to 3 days. To reheat, warm it gently on the stove over medium heat, adding a splash of chicken broth if it seems dry.
Tips to Make Classic Chicken Pot Pie Pasta
- For extra flavor, consider using rotisserie chicken. It saves time and adds depth to the dish.
- Feel free to customize the mixed vegetables to your liking. Broccoli, green beans, or even spinach can work well.
- If you want a thicker sauce, let it simmer a little longer to reduce the liquid.
Variation
You can turn this dish into a one-pan baked pasta by adding breadcrumbs on top and baking it in the oven until golden brown. This gives a nice crunch to the creamy pasta.
FAQs
Can I use uncooked chicken instead of cooked?
Yes, you can! Just cook the chicken in the skillet first, then add the vegetables.
Can I make this recipe gluten-free?
Absolutely! Simply use gluten-free pasta and ensure your broth is gluten-free.
How can I make this recipe dairy-free?
You can use coconut cream instead of heavy cream and skip the Parmesan cheese, or use a dairy-free cheese alternative.
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Classic Chicken Pot Pie Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy and comforting dish that combines the flavors of chicken pot pie with pasta, perfect for busy weeknights.
Ingredients
- 8 oz pasta
- 1 lb cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cooked chicken and mixed vegetables, sautéing for about 5 minutes.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Add the cooked pasta and Parmesan cheese, mixing until everything is well coated and heated through.
- Serve warm and enjoy your comforting meal!
Notes
For extra flavor, consider using rotisserie chicken. Customize the mixed vegetables to your liking. For a thicker sauce, let it simmer longer to reduce the liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg