When comfort food calls, there’s nothing quite like the hearty blend of chicken pot pie and pasta. If you’re looking for a dish that wraps you in warmth and satisfaction, look no further than this delicious Chicken Pot Pie Pasta. This one-pot wonder brings together the creamy, savory flavors of traditional chicken pot pie and the texture of your favorite pasta in an easy, wholesome meal. Get ready to wow your family with the ultimate comfort dish!
Ingredients
Gather these essentials for your Chicken Pot Pie Pasta:
- 2 cups uncooked pasta (penne or fusilli work well)
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup carrots, peeled and diced
- 1 cup peas (frozen or fresh)
- 1 cup corn (frozen or fresh)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 tablespoon flour
Equipments
Here’s a list of tools you’ll need to bring this delicious dish to life:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and chopping board
- Measuring cups and spoons
How to Make Chicken Pot Pie Pasta – Step By Step
Step 1: Cook the Chicken
Start by heating the olive oil in a large pot over medium heat. Add the chicken pieces and sauté until they are golden brown on all sides. This step seals in the juices and ensures a tender bite. Remove the chicken from the pot and set it aside once fully cooked.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion and garlic. Stir frequently until they are fragrant and the onions are translucent. Next, add the diced carrots, and continue cooking for another 3-4 minutes until they begin to soften. This allows the flavors to build and mix beautifully.
Step 3: Combine and Simmer
Add the flour to the pot, stirring continuously to form a roux. Slowly stir in the chicken broth and heavy cream, ensuring there are no lumps. Add salt, pepper, thyme, and rosemary, stirring everything until it’s well combined. Add the chicken back into the pot, followed by the peas and corn. Bring the mixture to a gentle simmer, allowing the sauce to thicken and flavors to meld, about 10 minutes.
Step 4: Add the Pasta
Finally, stir in the uncooked pasta, ensuring it’s well distributed in the sauce. Cover the pot and allow it to simmer, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce, about 10-12 minutes. Adjust seasoning as needed and prepare for serving!
How to Serve Chicken Pot Pie Pasta
Serve your Chicken Pot Pie Pasta fresh off the stove, hot and creamy. You can top it with fresh parsley for a hint of color and added flavor. It makes for a delightful dinner any night of the week.
Recipe Success Tips & Suggestions
For a successful dish, make sure to keep the heat on medium when cooking the chicken to prevent it from drying out. Using a Dutch oven helps maintain even heat distribution for consistent cooking. Feel free to experiment by adding other seasonal veggies you love!
Powerful Protein Boost: Chicken Pot Pie Pasta on High Protein
If you’re pursuing a protein-rich diet, you can amplify the protein content of this dish by doubling the chicken or adding some grilled turkey. Sprinkle a bit of grated Parmesan cheese on top for a cheesy boost that complements the creamy sauce.
Another high-protein idea is to incorporate white beans or chickpeas. Not only do they add nutrition, but their subtle taste blends well with the rest of the ingredients, delivering a greater feeling of fullness.
Lean and Green: Chicken Pot Pie Pasta Goes Low Carb
If you’re opting for a low-carb diet, replace traditional pasta with zucchini noodles or cauliflower rice. These alternatives retain that delightful pasta texture while cutting down on carbs. Plus, they absorb the flavors wonderfully, giving you a delightful dish that satisfies your pasta cravings healthily.
Another tip is reducing the cream amount and using a less heavy cream-based sauce, like an almond milk-based béchamel, which still gives the comforting taste with fewer carbs.
Storage Instructions
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove, adding a splash of cream or broth if needed to restore the sauce’s creaminess. Unfortunately, this dish doesn’t freeze very well because the texture of the pasta changes; it’s best enjoyed fresh.
FAQs
- Q1: Can I use rotisserie chicken?
- A1: Absolutely! Using rotisserie chicken saves time, just shred and add it with the vegetables.
- Q2: Are there any gluten-free pasta options for this recipe?
- A2: Yes, there are great gluten-free pasta options available made from quinoa or chickpeas.
- Q3: Could I make this dish vegetarian?
- A3: Of course! Simply omit the chicken and substitute with extra vegetables or plant-based proteins.
- Q4: Is there a vegan version possible for this recipe?
- A4: You can swap the cream with coconut milk and choose vegan pasta for a plant-based delight.
The Final Word: Share Your Chicken Pot Pie Pasta Experience
We’ve shared everything you need to create an irresistible Chicken Pot Pie Pasta at home. Now it’s your turn to cook this dish and delight in the comforting, savory flavors it offers. Be sure to leave a comment with your experience and any creative twists you applied to make this recipe your own. Bon appétit!
Chicken Pot Pie Pasta
Ingredients
Main Ingredients
- uncooked pasta
- chicken breast
- carrots
- peas
- corn
- chicken broth
- heavy cream
- onion
- garlic
- olive oil
- thyme
- rosemary
- flour
- salt and pepper
Instructions
Steps
- Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until golden brown and cooked through. Remove and set aside.
- Add onion and garlic to the same pot, sauté until transparent. Stir in carrots and cook for 3-4 minutes.
- Sprinkle flour, then gradually add chicken broth and heavy cream, stirring well. Season with salt, pepper, thyme, and rosemary.
- Return chicken to the pot, add peas and corn. Allow to simmer and thicken for about 10 minutes.
- Add pasta and stir to combine. Cover and simmer until pasta is al dente, stirring occasionally.