Introduction:
If you’re craving the comforting flavors of chicken pot pie but don’t want to fuss with a pie crust, this Chicken Pot Pie Pasta is the perfect solution! It’s a creamy, hearty dish that combines tender pasta, shredded chicken, peas, carrots, and a rich, savory sauce reminiscent of classic chicken pot pie. Easy to make and incredibly satisfying, this recipe is sure to become a family favorite. With minimal prep and just one skillet, you’ll have a comforting meal on the table in no time!
Ingredients:
- 8 oz penne pasta (or any pasta shape you prefer)
- 2 tablespoons unsalted butter
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup frozen peas and carrots
- 2 cups cooked, shredded chicken
- 1 can cream of chicken soup
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Preparation:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Step 2: Make the Sauce
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes. Stir in the frozen peas and carrots, and cook for another 5 minutes, until the vegetables are tender.
Step 3: Add the Chicken and Sauce Ingredients
Stir in the shredded cooked chicken, cream of chicken soup, heavy cream, and chicken broth. Let the mixture simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Step 4: Combine and Serve
Add the cooked pasta to the skillet, tossing it gently to coat the pasta evenly in the creamy sauce. Season with salt and pepper to taste. Garnish with freshly chopped parsley and serve warm.
Cooking Note:
- Feel free to customize this dish with other vegetables, such as corn, green beans, or mushrooms, for added flavor and texture.
- If you want a lighter version, you can replace the heavy cream with milk or half-and-half.
- Use rotisserie chicken or leftover cooked chicken to save time.
Serving Suggestions:
- Serve this dish with a side of garlic bread or a simple green salad for a complete meal.
- For extra richness, top the pasta with shredded cheese and place it under the broiler for a few minutes to create a cheesy crust.
- Pair with a light white wine, such as Chardonnay or Pinot Grigio, to complement the creamy flavors.
Tips:
- If you prefer a thicker sauce, reduce the amount of chicken broth or let the sauce simmer a little longer to thicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Servings:
4
Nutritional Information:
- Calories: Approximately 450 per serving
- Protein: 25 grams per serving
- Sodium: 800 mg per serving
Conclusion:
This Chicken Pot Pie Pasta brings the cozy, comforting flavors of a classic chicken pot pie to a quick, one-pan pasta dish. With creamy sauce, tender vegetables, and perfectly cooked pasta, it’s a delightful, hearty meal that the whole family will love. Whether you’re looking for an easy weeknight dinner or something comforting to satisfy a craving, this recipe will hit the spot!
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Chicken Pot Pie Pasta
- Total Time: 30 minites
Description
If you’re craving the comforting flavors of chicken pot pie but don’t want to fuss with a pie crust, this Chicken Pot Pie Pasta is the perfect solution! It’s a creamy, hearty dish that combines tender pasta, shredded chicken, peas, carrots, and a rich, savory sauce reminiscent of classic chicken pot pie. Easy to make and incredibly satisfying, this recipe is sure to become a family favorite. With minimal prep and just one skillet, you’ll have a comforting meal on the table in no time!
Ingredients
- 8 oz penne pasta (or any pasta shape you prefer)
- 2 tablespoons unsalted butter
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup frozen peas and carrots
- 2 cups cooked, shredded chicken
- 1 can cream of chicken soup
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Step 2: Make the Sauce
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes. Stir in the frozen peas and carrots, and cook for another 5 minutes, until the vegetables are tender.
Step 3: Add the Chicken and Sauce Ingredients
Stir in the shredded cooked chicken, cream of chicken soup, heavy cream, and chicken broth. Let the mixture simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Step 4: Combine and Serve
Add the cooked pasta to the skillet, tossing it gently to coat the pasta evenly in the creamy sauce. Season with salt and pepper to taste. Garnish with freshly chopped parsley and serve warm.
Notes
Cooking Note:
- Feel free to customize this dish with other vegetables, such as corn, green beans, or mushrooms, for added flavor and texture.
- If you want a lighter version, you can replace the heavy cream with milk or half-and-half.
- Use rotisserie chicken or leftover cooked chicken to save time.
Serving Suggestions:
- Serve this dish with a side of garlic bread or a simple green salad for a complete meal.
- For extra richness, top the pasta with shredded cheese and place it under the broiler for a few minutes to create a cheesy crust.
- Pair with a light white wine, such as Chardonnay or Pinot Grigio, to complement the creamy flavors.
Tips:
- If you prefer a thicker sauce, reduce the amount of chicken broth or let the sauce simmer a little longer to thicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 450
- Sodium: 800
- Protein: 25