Introduction:
Indulge in the comforting flavors of Creamy Chicken Pot Pie Pasta! This hearty dish combines tender chicken, crisp vegetables, and a creamy sauce with pasta, bringing the beloved flavors of chicken pot pie into a convenient, one-pan pasta dish. Perfect for a cozy weeknight dinner or a satisfying family meal, this recipe is as comforting as it is delicious.
Why You’ll Love This Recipe:
- Comforting and creamy: Rich and satisfying with a creamy sauce that envelops each bite.
- Easy to prepare: One-pan cooking makes it simple and convenient.
- Family-friendly: A delicious way to enjoy the classic pot pie flavors in pasta form.
- Versatile: Customize with your favorite veggies or add a bit of spice to suit your taste.
Ingredients:
- 2 tablespoons olive oil
- 1 lb chicken breast, diced
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced celery
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 8 oz pasta (such as penne, rotini, or fusilli)
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- Chopped fresh parsley (for garnish, optional)
Instructions:
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken:
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the diced onion, garlic, carrots, celery, and a pinch of salt and pepper.
- Sauté until the vegetables are tender, about 5 minutes.
- Make the Sauce:
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and heavy cream, continuing to stir until the sauce is smooth and starts to thicken.
- Add the shredded cheddar cheese, dried thyme, dried rosemary, and additional salt and pepper. Stir until the cheese is melted and the sauce is creamy.
- Combine Everything:
- Return the cooked chicken to the skillet and stir to combine.
- Add the cooked pasta and frozen peas, stirring until everything is evenly coated with the sauce and heated through.
- Serve:
- Garnish with chopped fresh parsley if desired and serve immediately. Enjoy!
Tips for Success:
- Cheese: Use freshly shredded cheese for a smoother, creamier sauce. Pre-shredded cheese can be used but may not melt as well.
- Pasta: Choose a pasta shape that holds sauce well, such as penne or rotini.
- Vegetables: Feel free to add or substitute other vegetables like mushrooms or bell peppers according to your preference.
Recipe Variations:
- Add Spice: For a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Use Rotisserie Chicken: For a quicker option, substitute cooked rotisserie chicken for the raw chicken breast.
- Make It Gluten-Free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free alternative.
Serving Suggestions:
- Pair with a simple green salad or garlic bread for a complete meal.
- Serve with extra shredded cheese on top or a sprinkle of crispy fried onions for added texture.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the dish for up to 3 months. Cool completely before transferring to a freezer-safe container. Thaw in the refrigerator before reheating.
- Reheating: Reheat in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent drying out.
Special Equipment:
- Large Skillet or Pot: For cooking the chicken and making the sauce.
- Cooking Pot: For boiling the pasta.
FAQ:
- Can I use a different type of pasta?
Yes, any pasta shape you prefer will work. Just adjust the cooking time as needed. - Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance and store it in the refrigerator. Reheat before serving. - Can I substitute the heavy cream?
You can use half-and-half or whole milk, though the sauce may not be as rich and creamy.
Preparation Time:
- 15 minutes for prepping ingredients and cooking the pasta.
Cook Time:
- 20 minutes for cooking the chicken, vegetables, and making the sauce.
Total Time:
- 35 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 550
- Protein: 30g
- Carbohydrates: 45g
- Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 130mg
- Sodium: 850mg
- Fiber: 4g
- Sugar: 7g
Creamy Chicken Pot Pie Pasta
- Total Time: 35 minutes
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb chicken breast, diced
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced celery
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 8 oz pasta (such as penne, rotini, or fusilli)
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- Chopped fresh parsley (for garnish, optional)
Instructions
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken:
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the diced onion, garlic, carrots, celery, and a pinch of salt and pepper.
- Sauté until the vegetables are tender, about 5 minutes.
- Make the Sauce:
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and heavy cream, continuing to stir until the sauce is smooth and starts to thicken.
- Add the shredded cheddar cheese, dried thyme, dried rosemary, and additional salt and pepper. Stir until the cheese is melted and the sauce is creamy.
- Combine Everything:
- Return the cooked chicken to the skillet and stir to combine.
- Add the cooked pasta and frozen peas, stirring until everything is evenly coated with the sauce and heated through.
- Serve:
- Garnish with chopped fresh parsley if desired and serve immediately. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal
- Fat: 25g
- Carbohydrates: 45g
- Protein: 30g
Closing Notes:
Have you made this Creamy Chicken Pot Pie Pasta? Share your thoughts and photos in the comments below! Don’t forget to tag us on social media with your pasta creations and keep an eye out for more comforting recipes.
