Description
This Chicken Pot Pie Pasta recipe combines the comforting flavors of a classic chicken pot pie with the satisfying simplicity of pasta. Diced chicken, tender vegetables, and aromatic herbs are simmered in a creamy sauce, then tossed with your favorite pasta and topped with Parmesan cheese. It’s a hearty, flavorful, and easy-to-make dish that’s perfect for a cozy weeknight dinner.
Ingredients:
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup frozen peas
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 12 ounces cooked pasta (penne, rotini, or your favorite shape)
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Preparation:
Step 1: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides. Ensure the chicken is cooked through; no pink should remain.
Step 2: Add the chopped onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
Step 3: Stir in the diced carrots and celery. Cook for an additional 5-7 minutes, or until the vegetables start to soften. This step helps to bring out their natural sweetness.
Step 4: Sprinkle the thyme and rosemary over the chicken and vegetables. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
Step 5: Pour in the chicken broth and heavy cream. Stir well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 10-15 minutes, or until the sauce has thickened slightly.
Step 6: Add the frozen peas and cooked pasta to the skillet. Mix gently but thoroughly until the pasta is well coated with the creamy sauce and the peas are evenly distributed.
Step 7: Let the mixture simmer for a few more minutes, allowing the flavors to meld together and the sauce to thicken further. Stir occasionally to prevent sticking.
Step 8: Remove the skillet from the heat and sprinkle the grated Parmesan cheese evenly over the top. The heat from the pasta will help the cheese to melt slightly.
Step 9: Garnish with fresh parsley before serving. The parsley adds a pop of color and a fresh, herbaceous note to the dish.
Why you’ll love this recipe
This Chicken Pot Pie Pasta is a delightful twist on a classic comfort food. It’s easy to make, requires minimal ingredients, and delivers a satisfying and flavorful meal. The creamy sauce, tender chicken and vegetables, and perfectly cooked pasta make it a family-friendly dish that everyone will enjoy. Plus, it’s a great way to use up leftover cooked chicken or rotisserie chicken.
Serving Suggestions:
Serve Chicken Pot Pie Pasta hot, as a main course. A side salad with a light vinaigrette complements the richness of the pasta. Crusty bread or garlic bread is also a great accompaniment for soaking up the delicious sauce.
Tips:
- For a richer flavor, use bone-in, skin-on chicken thighs instead of chicken breasts. Cook the chicken thighs in the skillet until browned, then remove them from the skillet and shred the meat before adding it back to the sauce.
- Add other vegetables such as potatoes, mushrooms, or corn to the pot pie mixture.
- To make this dish vegetarian, substitute the chicken with mushrooms or tofu.
- If you don’t have heavy cream, you can use half-and-half or milk. However, the sauce will be thinner.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the skillet while the sauce is simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Preparation Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutrition Information: (Approximate, per serving)
- Calories: 550
- Protein: 40g
- Sodium: 700mg
Conclusion
Chicken Pot Pie Pasta is a comforting and delicious meal that’s perfect for any night of the week. With its creamy sauce, tender chicken, and flavorful vegetables, it’s a dish that’s sure to please everyone at the table. Enjoy this easy and satisfying recipe that brings the warmth and goodness of chicken pot pie to your pasta bowl!
Questions and Answers about this recipe:
Q1: Can I use different types of pasta for this recipe?
A1: Absolutely! While the recipe suggests penne or rotini, you can use any pasta shape you prefer. Bowties, shells, or even egg noodles would work well. Just ensure the pasta is cooked al dente before adding it to the sauce.
Q2: Is it possible to make this recipe ahead of time?
A2: Yes, you can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator. When ready to serve, simply cook the pasta, reheat the sauce, and combine. However, it’s best to add the pasta just before serving to prevent it from becoming too soft.
Q3: Can I freeze this Chicken Pot Pie Pasta?
A3: Freezing is not recommended as the pasta and creamy sauce may change texture upon thawing. The pasta can become mushy, and the sauce might separate. It’s best enjoyed fresh.
Q4: How can I make this recipe healthier?
A4: To make it healthier, you can use whole wheat pasta, reduce the amount of heavy cream (or substitute with milk), and load up on vegetables. Adding more carrots, celery, or even some spinach can increase the nutritional value without sacrificing flavor.
Q5: What if I don’t have fresh parsley for garnish?
A5: If you don’t have fresh parsley, you can use dried parsley as a substitute. However, fresh parsley adds a brighter flavor. Alternatively, you can use other fresh herbs like chives or thyme for garnish.
