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Creamy Chicken Pot Pie Pasta is a comforting and hearty dish that combines the classic flavors of chicken pot pie with the simplicity of pasta. It’s a one-pan meal that is perfect for busy weeknights or cozy family dinners. Whether you have leftover chicken or need to use up some veggies, this recipe makes it easy to whip up a delicious meal in no time.
Why make this recipe
This recipe is not only quick and easy to prepare, but it also delivers a rich and creamy flavor that everyone will love. It’s a great way to get in some protein and veggies while providing a satisfying meal. Plus, it requires minimal clean-up since everything is cooked in one skillet.
How to make Creamy Chicken Pot Pie Pasta
Ingredients :
- 8 oz pasta (your choice)
- 1 lb cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tablespoon butter
Directions :
- Cook the pasta according to package directions; drain and set aside.
- In a large skillet, melt butter over medium heat.
- Add the cooked chicken and frozen mixed vegetables; sauté for about 5 minutes.
- Stir in the cream of chicken soup, milk, garlic powder, and onion powder. Mix well and bring to a simmer.
- Add the cooked pasta to the skillet; stir until everything is combined.
- Season with salt and pepper to taste.
- Sprinkle shredded cheddar cheese on top and allow to melt before serving.
- Serve warm and enjoy your creamy chicken pot pie pasta!
How to serve Creamy Chicken Pot Pie Pasta
Serve this dish warm, directly from the skillet. You can enjoy it on its own or pair it with a fresh green salad for a complete meal. A sprinkle of fresh herbs, like parsley or thyme, can also enhance the presentation and flavor.
How to store Creamy Chicken Pot Pie Pasta
If you have leftovers, let the pasta cool down to room temperature. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of milk if it seems too thick.
Tips to make Creamy Chicken Pot Pie Pasta
- For added flavor, use rotisserie chicken to save time and enhance the taste.
- Feel free to customize the vegetables based on what you have on hand – broccoli, bell peppers, or green beans work well too.
- If you like it spicy, consider adding a pinch of red pepper flakes for a kick.
Variation
You can easily make this dish gluten-free by using gluten-free pasta. Additionally, vegetarian options can be created by replacing the chicken with beans or tofu and switching to vegetable broth instead of cream of chicken soup.
FAQs
Can I use raw chicken instead of cooked chicken?
Yes, you can use raw chicken. Just cook it in the skillet until fully cooked before adding the other ingredients.
Can I freeze Creamy Chicken Pot Pie Pasta?
While it can be frozen, the texture may change upon reheating. If you plan to freeze it, leave out the cheese until you reheat it.
What can I substitute for cream of chicken soup?
You can use homemade cream of chicken soup or a different creamy soup like cream of mushroom. You can also use a white sauce as a base.
Creamy Chicken Pot Pie Pasta
Ingredients
Pasta and Chicken
- 8 oz pasta (your choice) Use any type of pasta you prefer.
- 1 lb cooked chicken, diced Rotisserie chicken works great for convenience.
Vegetables and Sauce
- 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to customize with your favorite veggies.
- 1 can cream of chicken soup Homemade or alternative creamy soups can be used.
- 1 cup milk Adjust amount based on desired creaminess.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Finishing Touches
- 1 cup shredded cheddar cheese Can substitute with other cheeses if desired.
- 1 tablespoon butter For sautéing the chicken and vegetables.
Instructions
Preparation
- Cook the pasta according to package directions; drain and set aside.
- In a large skillet, melt the butter over medium heat.
Cooking
- Add the cooked chicken and frozen mixed vegetables; sauté for about 5 minutes.
- Stir in the cream of chicken soup, milk, garlic powder, and onion powder. Mix well and bring to a simmer.
- Add the cooked pasta to the skillet; stir until everything is combined.
- Season with salt and pepper to taste.
- Sprinkle shredded cheddar cheese on top and allow to melt before serving.
Serving
- Serve warm and enjoy your creamy chicken pot pie pasta!