I remember a particularly chaotic Tuesday night, kids clamoring for dinner, a mountain of laundry looming, and that familiar feeling of culinary inspiration…or lack thereof! That’s when the idea of Chicken Pot Pie Pasta struck me – a comforting casserole classic, deconstructed and ready in a fraction of the time. Trust me, this is not only a delicious way to enjoy a quick and satisfying meal, but it’s a recipe you’ll keep coming back to!
Chicken Pot Pie Pasta: Comfort Food Reinvented
Let’s face it, weeknights are hectic. We all crave those comforting flavors, but sometimes, a full-blown pot pie feels like too much work. That’s where this recipe shines. Chicken Pot Pie Pasta captures all the creamy, savory goodness of the traditional dish, but in a faster, easier, and, dare I say, even more fun way. We’re talking tender chicken, a medley of veggies, a rich and flavorful sauce, all nestled among your favorite pasta. Are you ready to dive in?
Why You’ll Love This Recipe
- Quick and Easy: Ready in under an hour, perfect for busy weeknights.
- Comfort Food Classic: All the flavors of chicken pot pie without the fuss.
- Versatile: Easily customizable with your favorite vegetables and pasta.
- Family-Friendly: A guaranteed hit with kids and adults alike.
- One-Pot (Almost!) Wonder: Minimizes cleanup, because who needs more dishes?
Ingredients You’ll Need
Here’s what you’ll need to create this masterpiece. Don’t worry, most of these are pantry staples!
- Pasta: 1 pound of your favorite pasta shape (penne, rotini, farfalle, or even elbow macaroni work great!).
- Chicken: 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces. You can also use leftover cooked chicken!
- Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup sliced mushrooms (optional, but adds a nice earthy flavor)
- Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt and pepper to taste
- Garnish (optional): Fresh parsley, chopped
Step-by-Step Instructions
Alright, let’s get cooking! Follow these simple steps for Chicken Pot Pie Pasta perfection.
Step 1: Cook the Pasta
Cook the pasta according to package directions. Drain and set aside. Remember to reserve about 1 cup of pasta water – this is liquid gold and will help create a creamy sauce!
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms (if using) and cook for another 3-5 minutes, until they release their moisture and soften.
Step 3: Cook the Chicken
Add the diced chicken to the pot and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Make sure the chicken is cooked all the way through; nobody wants undercooked chicken!
Step 4: Make the Creamy Sauce
Melt the butter in the same pot. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This helps thicken the sauce. Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in the milk or half-and-half, thyme, and sage. Season with salt and pepper to taste.
Step 5: Combine Everything
Add the cooked pasta, frozen peas, and frozen corn to the pot with the sauce and chicken and vegetables. Stir to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Heat through, stirring occasionally, until everything is heated through and the peas and corn are tender, about 3-5 minutes.
Step 6: Serve and Enjoy!
Garnish with fresh parsley, if desired, and serve immediately. Get ready for some happy faces!
Tips and Tricks for Chicken Pot Pie Pasta Success
Here are some extra tips to make sure your Chicken Pot Pie Pasta is a resounding success:
- Don’t Overcook the Pasta: Nobody likes mushy pasta. Cook it al dente, as it will continue to cook slightly in the sauce.
- Use Leftover Chicken: This is a great way to use up leftover roasted chicken or rotisserie chicken. Just shred it and add it to the pot in Step 5.
- Customize Your Vegetables: Feel free to add other vegetables you enjoy, such as potatoes, green beans, or broccoli.
- Add a Touch of Sherry: For a more sophisticated flavor, add a tablespoon or two of dry sherry to the sauce.
- Make it Creamier: For an even richer sauce, add a dollop of sour cream or cream cheese at the end.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Use a Rotisserie Chicken: Save time by using a pre-cooked rotisserie chicken. Simply shred the meat and add it to the recipe.
- Make it Vegetarian: Substitute the chicken with chickpeas or white beans for a vegetarian version.
Variations and Adaptations
This recipe is incredibly versatile. Here are some variations to try:
- Chicken Pot Pie Soup: Add more chicken broth for a soupier version.
- Chicken Pot Pie Casserole: Pour the mixture into a casserole dish, top with puff pastry, and bake until golden brown.
- Spicy Chicken Pot Pie Pasta: Add a pinch of cayenne pepper or some diced jalapenos for a kick.
- Cheesy Chicken Pot Pie Pasta: Stir in some shredded cheddar cheese or Gruyere cheese at the end.
Serving Suggestions
Chicken Pot Pie Pasta is a complete meal on its own, but here are some side dishes that would complement it perfectly:
- Side Salad: A simple green salad with a light vinaigrette.
- Garlic Bread: For soaking up all that delicious sauce.
- Steamed Vegetables: Such as broccoli or asparagus.
- Crusty Bread: Perfect for dipping.
Make-Ahead and Storage Instructions
Make-Ahead: You can prepare the sauce and vegetables ahead of time and store them in the refrigerator for up to 2 days. When ready to serve, cook the pasta and chicken and combine everything.
Storage: Store leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little milk or chicken broth if needed to loosen the sauce.
Troubleshooting Common Issues
- Sauce is too thick: Add a little milk or chicken broth to thin it out.
- Sauce is too thin: Simmer for a few more minutes to allow it to thicken.
- Pasta is sticking together: Toss the cooked pasta with a little olive oil to prevent sticking.
- Chicken is dry: Make sure not to overcook the chicken. If using leftover chicken, add it at the very end to prevent it from drying out.
Other Chicken Recipes You Might Enjoy
If you love chicken as much as I do, you’ll want to check out these other delicious recipes:
Craving something cheesy and garlicky? You’ll adore these Cheesy Garlic Chicken Wraps. They are perfect for a quick lunch or dinner.
For an easy and flavorful slow-cooker meal, try this Garlic Parmesan Crockpot Chicken And Potatoes. It’s a set-it-and-forget-it kind of dish!
Looking for another delicious pasta dish with chicken? You will enjoy this Chicken Scampi Pasta, which is so easy to make.
For a hearty and comforting Italian-inspired meal, you’ll love this Chicken Rigatoni Recipe. The creamy tomato sauce is simply divine.
If you’re looking to impress, this Chicken Pasta Proposal is a must-try. It’s perfect for a romantic dinner or any special occasion!
Or, try this Creamy Tomato Chicken Pasta which offers another delicious take on a creamy tomato-based chicken pasta.
Chicken Pot Pie Pasta: Recipe Card
Here’s a printable recipe card for your convenience:
Chicken Pot Pie Pasta
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 6-8
Ingredients:
- 1 pound pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup sliced mushrooms (optional)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Cook the pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms (if using) and cook for another 3-5 minutes.
- Add the diced chicken to the pot and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Melt the butter in the same pot. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in the milk or half-and-half, thyme, and sage. Season with salt and pepper to taste.
- Add the cooked pasta, frozen peas, and frozen corn to the pot with the sauce and chicken and vegetables. Stir to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Heat through, stirring occasionally, until everything is heated through and the peas and corn are tender, about 3-5 minutes.
- Garnish with fresh parsley, if desired, and serve immediately.
Final Thoughts
There you have it – a comforting, delicious, and easy Chicken Pot Pie Pasta recipe that’s perfect for any night of the week. I hope you enjoy it as much as my family does! Don’t be afraid to get creative and adjust the recipe to your own tastes. Happy cooking!
Can I use pre-cooked chicken to make the Chicken Pot Pie Pasta?
Yes, you can absolutely use leftover cooked chicken, such as roasted chicken or rotisserie chicken. Simply shred it and add it to the pot in Step 5 of the recipe.
What kind of pasta works best for Chicken Pot Pie Pasta?
The recipe suggests using 1 pound of your favorite pasta shape. Penne, rotini, farfalle, and even elbow macaroni are all great options.
How can I make the Chicken Pot Pie Pasta vegetarian?
To make this recipe vegetarian, you can substitute the chicken with chickpeas or white beans.
The sauce is too thick. What can I do?
If the sauce is too thick, add a little milk or chicken broth to thin it out to your desired consistency.
Easy Chicken Pot Pie Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms (if using) and cook for another 3-5 minutes.
- Add the diced chicken to the pot and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Melt the butter in the same pot. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened.
- Stir in the milk or half-and-half, thyme, and sage. Season with salt and pepper to taste.
- Add the cooked pasta, frozen peas, and frozen corn to the pot with the sauce, chicken, and vegetables. Stir to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Heat through, stirring occasionally, until everything is heated through and the peas and corn are tender, about 3-5 minutes.
- Garnish with fresh parsley, if desired, and serve immediately.
