If you’re craving comfort food with a twist, chicken pot pie pasta is the perfect dish for you! This recipe combines tender chicken, creamy sauce, and hearty pasta, all harmoniously blended to recreate the classic flavors of chicken pot pie. It’s a simple, satisfying meal that will warm your heart and fill your belly. Perfect for weeknight dinners or special occasions, this dish is sure to please the entire family.
Ingredients
– 2 cups cooked pasta (fettuccine or penne)
– 1 lb cooked chicken, shredded
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– 1 cup shredded cheese (cheddar or mozzarella)
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 30g carbohydrates, 15g fat, and 3g fiber. This is based on one serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, combine shredded chicken and mixed vegetables.
- Add cream of chicken soup and chicken broth to the skillet.
- Stir in garlic powder, onion powder, salt, and pepper.
- Heat mixture over medium heat until warmed through.
- Add cooked pasta to the skillet and mix until well combined.
- Transfer the mixture to a baking dish.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until cheese is bubbly and golden.
Alternative Ingredients
You can easily swap out the chicken for turkey or even a plant-based protein for a vegetarian option. Additionally, substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
Serving and Pairings
Chicken pot pie pasta pairs wonderfully with a crisp green salad or garlic bread. A light white wine, such as Sauvignon Blanc, also complements the dish beautifully.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until hot or bake in the oven at 350°F until warmed through. This dish can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Cooking Mistakes
- Overcooking the pasta can lead to mushiness; aim for al dente.
- Forget to season properly; taste as you go!
- Using too much broth can make the dish soupy; use it sparingly.
- Not letting the dish rest after baking can result in a messy serving.
- Skipping the cheese will take away the creamy texture.
Helpful Tips
- Try adding herbs like thyme or rosemary for added flavor.
- Use leftover rotisserie chicken for a quicker preparation.
- Experiment with different vegetables based on what’s in season.
- For a richer flavor, sauté onions before adding them to the dish.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables are a great time-saver and work perfectly in this dish. Just add them straight to the skillet without thawing.
Is this dish suitable for meal prep?
Absolutely! Chicken pot pie pasta can be prepared in advance and stored in the refrigerator or freezer for easy meals throughout the week.
What type of cheese works best for this recipe?
Cheddar and mozzarella are both excellent choices, but feel free to mix in your favorite cheese or try a blend for unique flavors.
Can I make this dish gluten-free?
Yes, simply use gluten-free pasta and ensure your cream of chicken soup is gluten-free as well.
How can I make it spicier?
Add red pepper flakes or diced jalapeños to the mixture for a spicy kick, adjusting to your heat preference.
Conclusion
Chicken pot pie pasta is a delightful blend of comforting flavors and textures that will satisfy any craving. It’s simple to make, adaptable, and perfect for family dinners or gatherings. Enjoy every creamy, cheesy bite!
Chicken Pot Pie Pasta
Ingredients
- 2 cups cooked pasta fettuccine or penne
- 1 lb cooked chicken shredded
- 1 cup mixed vegetables carrots, peas, corn
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheese cheddar or mozzarella
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, combine shredded chicken and mixed vegetables.
- Add cream of chicken soup and chicken broth to the skillet.
- Stir in garlic powder, onion powder, salt, and pepper.
- Heat mixture over medium heat until warmed through.
- Add cooked pasta to the skillet and mix until well combined.
- Transfer the mixture to a baking dish.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until cheese is bubbly and golden.