why make this recipe
Chicken Pot Pie Pasta is a comforting and delicious meal that combines the flavors of a classic chicken pot pie with the fun and ease of pasta. This dish is perfect for busy weeknights when you want something hearty and filling without spending too much time in the kitchen. It’s creamy, savory, and full of nutritious ingredients that you and your family will love. Plus, it’s a great way to use up leftover chicken!
how to make Chicken Pot Pie Pasta
Ingredients:
- 8 oz penne pasta
- 2 tablespoons unsalted butter
- 1 cup cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh parsley for garnish (optional)
Directions:
- Start by cooking your penne pasta according to the package instructions until it’s perfectly al dente. Once it’s done, drain and set it aside.
- In a large skillet, melt the butter over medium heat, letting that delicious aroma fill your kitchen.
- Add in the shredded chicken and frozen mixed vegetables, stirring them together until everything is heated through and cozy.
- Next, stir in the cream of chicken soup, followed by the chicken broth, garlic powder, and a sprinkle of salt and pepper. Mix it all up!
- Bring your mixture to a gentle simmer, letting it cook for about 5 minutes to blend all those flavors beautifully.
- Toss in the cooked pasta, giving it a good stir to combine everything. Heat for another 2-3 minutes until it’s nice and warm.
- If you’re feeling indulgent, sprinkle some shredded cheese on top and watch it melt into gooey perfection.
- For a pop of color, garnish with fresh parsley before serving, and enjoy every comforting bite!
how to serve Chicken Pot Pie Pasta
Serve Chicken Pot Pie Pasta warm in bowls. You can add extra cheese on top if desired. This dish goes well with a simple side salad or some warm bread for a complete meal. It’s also perfect for leftovers, so make enough to enjoy another day!
how to store Chicken Pot Pie Pasta
To store Chicken Pot Pie Pasta, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Chicken Pot Pie Pasta
- Use leftover chicken to save time; rotisserie chicken works great!
- Feel free to swap out the frozen mixed vegetables with your favorite veggies like peas, corn, or carrots.
- For extra flavor, you can add herbs like thyme or rosemary when simmering the sauce.
- If you want a little crunch, top it with some crushed crackers or panko before serving.
variation
You can turn this into a cheesy Chicken Pot Pie Pasta bake by transferring the dish to a baking dish, topping it with more cheese, and baking it in the oven at 350°F (175°C) for about 15-20 minutes until bubbly and golden on top.
FAQs
Can I make Chicken Pot Pie Pasta ahead of time?
Yes, you can prepare it ahead of time and store it in the refrigerator. Just reheat it before serving.
What can I serve with Chicken Pot Pie Pasta?
This dish pairs well with a fresh salad, steamed vegetables, or garlic bread.
Can I use other types of pasta?
Absolutely! Any pasta shape you like—such as rotini or fettuccine—will work well in this recipe.
Chicken Pot Pie Pasta
Ingredients
Pasta and Chicken Mixture
- 8 oz penne pasta Can substitute with other pasta shapes.
- 2 tablespoons unsalted butter For sautéing.
- 1 cup cooked chicken, shredded Use leftover or rotisserie chicken.
- 1 cup frozen mixed vegetables Feel free to swap with preferred vegetables.
- 1 can cream of chicken soup Adds creaminess.
- 1 cup chicken broth For additional flavor.
- 1 teaspoon garlic powder For seasoning.
- to taste Salt and pepper Adjust based on preference.
- 1 cup shredded cheese (optional) Use for topping if desired.
- Fresh parsley for garnish (optional) Adds color and freshness.
Instructions
Cooking Pasta
- Cook penne pasta according to package instructions until al dente. Drain and set aside.
Sautéing
- In a large skillet, melt the butter over medium heat.
- Add the shredded chicken and frozen mixed vegetables, stirring until heated through.
Making Sauce
- Stir in the cream of chicken soup, chicken broth, garlic powder, and a sprinkle of salt and pepper. Mix well.
- Bring the mixture to a gentle simmer and cook for about 5 minutes.
Combining
- Toss in the cooked pasta and stir to combine. Heat for an additional 2-3 minutes.
- If desired, sprinkle shredded cheese on top and let it melt.
- Garnish with fresh parsley before serving.