Creamy Chicken Pot Pie Pasta: Comfort in Every Spoonful

Chicken pot pie pasta is a comforting and easy-to-prepare dish that brings the classic flavors of chicken pot pie into a pasta form. It’s perfect for a cozy weeknight dinner or a gathering with friends and family. With a creamy sauce, tender chicken, and mixed vegetables, this dish is sure to please everyone at the table.

Why make this recipe

This recipe combines the heartiness of chicken pot pie with the simplicity of pasta, making it an ideal meal for busy days. It’s a one-pot wonder that requires minimal cleanup, and the creamy sauce ensures every bite is packed with flavor. Plus, it’s highly customizable to fit your family’s tastes.

Ingredients

• 8 oz pasta (any type)
• 1 lb cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Chopped fresh parsley for garnish (optional)

How to make it

1. In a large pot, heat the olive oil over medium heat.
2. Add the shredded chicken and mixed vegetables, cooking until heated through.
3. Stir in the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
4. Add the pasta and bring to a boil.
5. Reduce heat, cover, and simmer for about 10-12 minutes, or until pasta is cooked al dente, stirring occasionally.
6. Once done, remove from heat and let it sit for a few minutes.
7. Garnish with chopped parsley if desired and serve warm.

How to serve it

Serve your chicken pot pie pasta warm in bowls. You can add a sprinkle of fresh parsley on top for a pop of color and flavor. Pair it with a simple green salad or some crusty bread to soak up the delicious sauce.

How to store it

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’d like to freeze it, let it cool completely before transferring to a freezer-safe container. It can be kept in the freezer for up to 2 months. To reheat, simply thaw in the refrigerator overnight before warming on the stovetop or in the microwave.

Helpful tips

• For extra flavor, you can sauté some onions or garlic in the olive oil before adding the chicken and vegetables.
• Make sure to stir the pasta occasionally while it simmers to prevent it from sticking to the pot.
• If you like your pasta creamier, feel free to add a splash more chicken broth or cream.

Optional variations

• Swap out the mixed vegetables for your favorites, such as broccoli or green beans.
• Use rotisserie chicken for an even quicker preparation.
• For a richer taste, consider adding shredded cheese into the mix during the last few minutes of cooking.

Frequently asked questions

Can I use uncooked pasta in this recipe?
Yes, you can use uncooked pasta, but you will need to adjust the amount of chicken broth and the cooking time. Add more broth so the pasta has enough liquid to cook properly, and keep an eye on it to ensure it doesn’t overcook.

What can I use instead of cream of chicken soup?
If you prefer a healthier option, you can use a homemade cream sauce or a can of cream of mushroom soup. For a dairy-free alternative, look for a non-dairy cream soup.

Can I make this dish ahead of time?
Yes, you can prepare the whole dish ahead of time and refrigerate it. To serve, just reheat on the stove and add a bit of water or broth to loosen the sauce as needed.

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