If you love the comforting flavors of chicken pot pie but crave something easy and quick, Chicken Pot Pie Pasta is the perfect solution. This dish combines tender chicken, creamy sauce, veggies, and pasta for a hearty meal that will make everyone at the table happy.
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Why Make This Recipe
Chicken Pot Pie Pasta is a great choice for busy weeknights. It’s simple to prepare, and you can have a satisfying meal on the table in under 30 minutes. Plus, it uses everyday ingredients that you probably already have in your pantry. The flavors are reminiscent of chicken pot pie, making it a cozy dish that is sure to please.
How to Make Chicken Pot Pie Pasta
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and black pepper to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 8 ounces rotini or penne pasta
- 1 cup frozen peas and carrots
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Directions:
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add diced onion and sauté until translucent. Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and milk. Stir in uncooked pasta, frozen vegetables, thyme, and parsley. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta is tender and liquid is slightly reduced.
- Return the cooked chicken to the skillet. Stir in shredded cheddar and Parmesan cheese until melted and creamy. Adjust seasoning as needed and serve hot.
How to Serve Chicken Pot Pie Pasta
Serve Chicken Pot Pie Pasta warm, garnished with a sprinkle of extra parsley or cheese if you like. It goes well with a side salad or some crusty bread to soak up the delicious sauce.
How to Store Chicken Pot Pie Pasta
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm it on the stove until heated through. If it thickens up too much in the fridge, add a splash of milk or water while reheating to bring it back to a creamy consistency.
Tips to Make Chicken Pot Pie Pasta
- Use cooked rotisserie chicken to save time.
- Feel free to mix in other vegetables like corn or green beans, based on your preferences.
- For a little heat, add a pinch of red pepper flakes or a dash of hot sauce.
Variation
You can easily make Chicken Pot Pie Pasta healthier by using whole wheat pasta or low-fat milk. For a vegetarian option, omit the chicken and use vegetable broth instead.
FAQs
1. Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breasts. Just make sure to thaw them first before cooking to ensure they cook evenly.
2. Can I make this dish in advance?
Yes, you can make it ahead of time. Cook the pasta and sauce, then store them separately. Combine and reheat when you’re ready to serve.
3. What other cheeses can I use?
You can use mozzarella or a cheese blend if you prefer. Cheddar gives it a nice flavor, but feel free to experiment with your favorites!
Chicken Pot Pie Pasta
Ingredients
Main Ingredients
- 2 tablespoons olive oil For cooking the chicken
- 1 pound boneless, skinless chicken breasts, diced Can substitute with cooked rotisserie chicken to save time
- Salt and black pepper to taste To season the chicken
- 1 small onion, diced For flavor
- 2 cloves garlic, minced Adds aroma and flavor
- 2 cups chicken broth For the sauce base
- 1 cup milk Adds creaminess
- 8 ounces rotini or penne pasta Choose your favorite pasta shape
- 1 cup frozen peas and carrots For added vegetables
- ½ teaspoon dried thyme For herby flavor
- ½ teaspoon dried parsley Enhances flavor
- 1 cup shredded cheddar cheese For creaminess and flavor
- ¼ cup grated Parmesan cheese Adds depth of flavor
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add diced onion and sauté until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and milk. Stir in uncooked pasta, frozen vegetables, thyme, and parsley.
- Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta is tender and liquid is slightly reduced.
- Return the cooked chicken to the skillet. Stir in shredded cheddar and Parmesan cheese until melted and creamy.
- Adjust seasoning as needed and serve hot.
