Why Make This Recipe
Creamy Chicken Pot Pie Pasta is a delightful dish that combines the comforting flavors of chicken pot pie with the convenience of pasta. It’s a quick and tasty way to enjoy a satisfying meal without the hassle of making a traditional pie. This recipe is perfect for busy weeknights when you want something delicious and filling but don’t have a lot of time to cook. With a creamy sauce and loaded with veggies and chicken, it’s a hit for the whole family.
How to Make Creamy Chicken Pot Pie Pasta
Ingredients:
- 8 oz pasta (rotini or penne)
- 1 lb chicken breast, cooked and diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese (optional)
Directions:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add cooked chicken and frozen vegetables, cooking until heated through.
- Stir in the cream of chicken soup, chicken broth, and milk. Add garlic powder, onion powder, salt, and pepper.
- Bring the mixture to a simmer, then stir in the cooked pasta.
- If desired, sprinkle with Parmesan cheese and cook for another 2-3 minutes until the cheese is melted.
- Serve hot and enjoy your creamy chicken pot pie pasta!
How to Serve Creamy Chicken Pot Pie Pasta
Serve this dish hot in bowls. You can sprinkle extra Parmesan cheese or some fresh herbs like parsley for a fresh touch. It pairs well with a simple green salad or some crusty bread on the side for a complete meal.
How to Store Creamy Chicken Pot Pie Pasta
If you have leftovers, let the pasta cool completely before storing. Place it in an airtight container in the refrigerator, where it can stay fresh for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of milk to help restore creaminess.
Tips to Make Creamy Chicken Pot Pie Pasta
- Use rotini or penne pasta as they hold the sauce well.
- Feel free to swap the frozen mixed vegetables with your favorite veggies, like broccoli or bell peppers.
- For added flavor, include herbs like thyme or rosemary.
- If you prefer a thicker sauce, you can add a little cornstarch mixed with water to the mixture while it simmers.
Variation
You can easily make this dish lighter by using whole wheat pasta and low-fat versions of cream of chicken soup and milk. For a vegetarian option, use cooked tofu or omit the meat altogether, adding more vegetables in its place.
FAQs
Can I use fresh chicken instead of cooked?
Yes, you can use fresh chicken breast. Just cut it into cubes and cook it in the skillet before adding the vegetables.
Can I make this dish ahead of time?
Yes, you can prepare the pasta and sauce ahead of time. Just combine everything a few hours before serving and heat it when ready to eat.
Is this recipe kid-friendly?
Absolutely! The creamy texture and flavors make it a favorite for kids. Plus, it’s a great way to sneak in some vegetables!
Creamy Chicken Pot Pie Pasta
Ingredients
Main Ingredients
- 8 oz pasta (rotini or penne)
- 1 lb chicken breast, cooked and diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese (optional)
Instructions
Preparation
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add cooked chicken and frozen vegetables, cooking until heated through.
- Stir in the cream of chicken soup, chicken broth, and milk. Add garlic powder, onion powder, salt, and pepper.
- Bring the mixture to a simmer, then stir in the cooked pasta.
- If desired, sprinkle with Parmesan cheese and cook for another 2-3 minutes until the cheese is melted.
- Serve hot and enjoy your creamy chicken pot pie pasta!