PERFECT CHICKEN POT PIE PASTA

Craving the creamy, savory goodness of chicken pot pie but short on time? This Chicken Pot Pie Pasta delivers all those comforting flavors in a fraction of the time, swapping a flaky crust for perfectly cooked pasta. Get ready to enjoy a bowl of pure comfort food – I promise you’ll love this easy weeknight dinner!

The Heart of the Dish: Ingredients

Before we dive into the cooking process, let’s make sure you have everything you need. This recipe uses simple ingredients that you probably already have in your pantry and fridge. Don’t be afraid to make substitutions based on what you have on hand; that’s the beauty of home cooking!

For the Chicken and Veggies:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup frozen green beans
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

For the Creamy Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the Pasta:

• 1 pound pasta (rotini, penne, or egg noodles work great)

Let’s Get Cooking: Step-by-Step Instructions

Alright, friend, let’s transform these ingredients into a bubbling, comforting bowl of Chicken Pot Pie Pasta! I’ve broken it down into easy-to-follow steps so you can’t go wrong. Remember, cooking should be fun, so don’t stress if things aren’t perfect the first time.

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Drain the pasta and set aside.

Step 2: Sauté the Chicken and Veggies

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned and cooked through. Season with salt and pepper.
3. Remove the chicken from the skillet and set aside.
4. Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
5. Add the frozen peas, corn, and green beans to the skillet and cook for another 2-3 minutes.
6. Stir in the dried thyme and rosemary.

Step 3: Make the Creamy Sauce

1. Melt the butter in the same skillet over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
3. Slowly whisk in the chicken broth, making sure to smooth out any lumps.
4. Bring the mixture to a simmer, stirring constantly, until the sauce begins to thicken.
5. Stir in the milk or half-and-half and heavy cream (if using).
6. Season with salt and pepper to taste.
7. Continue to simmer the sauce for a few more minutes, until it reaches your desired consistency.
8. Stir in the chopped parsley.

Step 4: Combine Everything

1. Add the cooked chicken and pasta to the skillet with the creamy sauce.
2. Gently toss to combine, making sure the pasta and chicken are well coated in the sauce.
3. Heat through, stirring occasionally, until everything is warmed.

Step 5: Serve and Enjoy!

1. Serve the Chicken Pot Pie Pasta immediately.
2. Garnish with extra parsley, if desired.
3. Enjoy this comforting and delicious meal!

Tips and Tricks for the BEST Pot Pie Pasta

Want to take your Chicken Pot Pie Pasta from good to *amazing*? Here are a few of my tried-and-true tips and tricks:

• Use Rotisserie Chicken: Short on time? Use a rotisserie chicken instead of cooking your own. Simply shred the chicken and add it to the skillet.
• Add Different Veggies: Feel free to experiment with different vegetables, such as mushrooms, potatoes, or parsnips.
• Make it Cheesy: Stir in 1/2 cup of shredded cheddar cheese or Parmesan cheese for an extra cheesy flavor.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
• Thicken the Sauce: If your sauce isn’t thick enough, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce. Simmer until thickened.
• Thin the Sauce: If your sauce is too thick, add a little more chicken broth or milk until it reaches your desired consistency.
• Meal Prep Friendly: This dish is great for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Making it a Soft Food Dinner Ideas After Dental Work

Recovering from dental work and need Soft Food Dinner Ideas After Dental Work? This Chicken Pot Pie Pasta can be easily modified! Make sure the pasta is cooked until very soft, and cut the chicken into very small, manageable pieces. You can even blend the sauce slightly for a smoother texture. Opt for smaller pasta shapes like ditalini or orzo for easier eating. The creamy sauce and tender ingredients make this a comforting and easy-to-eat option when you’re not feeling your best.

Why This is the Perfect Quick Cheap Dinners For A Family

As a busy parent, I’m always on the lookout for Quick Cheap Dinners For A Family. This Chicken Pot Pie Pasta ticks all the boxes! It’s budget-friendly because it uses affordable ingredients like chicken, pasta, and frozen vegetables. It’s also quick to make, especially if you use rotisserie chicken. Plus, it’s a crowd-pleaser – even the pickiest eaters will love this creamy, comforting dish! You can easily double or triple the recipe to feed a larger family or have leftovers for lunch.

Other Delicious Pasta Recipes to Explore

If you loved this Chicken Pot Pie Pasta, you might also enjoy these other fantastic pasta recipes! They’re all easy to make and packed with flavor.

• For a cheesy and flavorful dish, try Boursin Chicken Pasta.
• If you’re in the mood for something rich and creamy, the Creamy Parmesan Chicken Rigatoni is a must-try.
• Looking for a comforting casserole? Check out this Chicken Parmesan Casserole for an easy weeknight meal.
• For a burst of Mediterranean flavor, try the Tuscan Chicken Pasta.
• Or, if you want a cheesy bake, try the Chicken Broccoli Alfredo Bake!

Variations for Your Chicken Pot Pie Pasta

One of the best things about this Chicken Pot Pie Pasta recipe is its versatility. Feel free to customize it to your liking! Here are a few ideas:

• Vegetarian: Substitute the chicken with tofu or mushrooms for a vegetarian version.
• Gluten-Free: Use gluten-free pasta and gluten-free flour for a gluten-free option.
• Dairy-Free: Use dairy-free milk and butter substitutes for a dairy-free version.
• Add Greens: Stir in some spinach or kale for an extra boost of nutrients.
• Different Pasta Shape: Use any pasta shape you like! Shells, bowties, or even ravioli would be delicious.

Final Thoughts: Enjoy Your Chicken Pot Pie Pasta!

There you have it – a simple, delicious, and comforting Chicken Pot Pie Pasta recipe that’s perfect for any night of the week. I hope you enjoy making and eating this dish as much as I do! Don’t be afraid to experiment with different flavors and ingredients to make it your own. Happy cooking, my friend!

Perfect Chicken Pot Pie Pasta

Alice Yowell

This Chicken Pot Pie Pasta recipe delivers all the comforting flavors of a classic chicken pot pie in a fraction of the time. By swapping a flaky crust for perfectly cooked pasta, this dish is perfect for a quick and easy weeknight meal. Enjoy a creamy, savory, and satisfying bowl of comfort!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Equipment

• Large pot
• Large skillet or Dutch oven
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife
• Cutting board
• Colander

Ingredients

  

• 1 pound pasta rotini, penne, or egg noodles
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup frozen green beans
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt to taste
• Pepper to taste
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup milk or half-and-half
• ¼ cup heavy cream optional
• ¼ cup chopped fresh parsley

Instructions

 

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package directions until al dente.
• Drain the pasta and set aside.
• Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
• Add the chicken and cook until browned and cooked through. Season with salt and pepper.
• Remove the chicken from the skillet and set aside.
• Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
• Add the frozen peas, corn, and green beans to the skillet and cook for another 2-3 minutes.
• Stir in the dried thyme and rosemary.
• Melt the butter in the same skillet over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Slowly whisk in the chicken broth, making sure to smooth out any lumps.
• Bring the mixture to a simmer, stirring constantly, until the sauce begins to thicken.
• Stir in the milk or half-and-half and heavy cream (if using).
• Season with salt and pepper to taste.
• Continue to simmer the sauce for a few more minutes, until it reaches your desired consistency.
• Stir in the chopped parsley.
• Add the cooked chicken and pasta to the skillet with the creamy sauce.
• Gently toss to combine, making sure the pasta and chicken are well coated in the sauce.
• Heat through, stirring occasionally, until everything is warmed.
• Serve immediately and garnish with extra parsley, if desired.

Notes

For a quicker meal, use rotisserie chicken. Feel free to experiment with different vegetables like mushrooms or potatoes. Stir in shredded cheddar or Parmesan cheese for a cheesy flavor. Add a pinch of red pepper flakes for a little heat. To thicken the sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce, simmering until thickened. Leftovers can be stored in the refrigerator for up to 3 days. For a vegetarian option, substitute chicken with tofu or mushrooms. For a gluten-free version, use gluten-free pasta and gluten-free flour. For a dairy-free version, use dairy-free milk and butter substitutes.