Oh boy, do I have a treat in store for you today! If you’re like me and you love cozy, comforting meals that come together in a snap, then this **Chicken Pot Pie Pasta** is going to be your new best friend. It perfectly blends the rich flavors of classic chicken pot pie with the heartiness of pasta. I can still remember the first time I made it—my family gobbled it up, and they immediately asked for seconds. The joy of seeing everyone enjoy a meal I made is something that still makes my heart flutter!
What I love most about this recipe is how versatile it is. You can use rotisserie chicken, throw in whatever frozen veggies you have on hand, and it’s all ready in about 30 minutes. It’s perfect for those busy weeknights when you want something warm and fulfilling without spending hours in the kitchen. Let’s dive right in!
What’s in Chicken Pot Pie Pasta?
Pasta: You can use any pasta shape you like, but I find that pipette or macaroni works wonderfully for this recipe. They carry the creamy sauce perfectly!
Cooked Chicken: Shredded chicken is the star of this show! You can use leftovers, rotisserie chicken, or even spend a little time cooking some chicken breasts if you’re feeling up for it.
Frozen Peas and Carrots: This combo adds color and a pop of sweetness that complements the dish beautifully (and saves you the hassle of chopping).
Frozen Corn: Sweet and juicy corn brings a lovely crunch that elevates the texture. I’ll take a handful of sweet corn in just about anything!
Onion: Diced onions add a flavorful aroma and sweetness to your dish when sautéed.
Garlic: Ah, garlic—the secret ingredient that makes everything better! It’s aromatic and takes this dish to another level.
All-Purpose Flour: This will help us create a roux that thickens the sauce. You could also use a gluten-free blend if you’re avoiding gluten.
Chicken Broth: I usually reach for low-sodium broth so that I can control the flavor and saltiness of the dish.
Milk: Whole milk gives a nice creamy texture. You can substitute with a lower-fat milk if you prefer, but I wouldn’t go too skim!
Dried Thyme: This herb packs a flavor punch reminiscent of a classic chicken pot pie.
Black Pepper: Just the right amount of spice for flavor balance!
Salt: Don’t forget this—season to your taste for that perfect flavor.
Olive Oil or Butter: Either works well here to sauté the onions and garlic to golden perfection!
Fresh Parsley: A sprinkle on top before serving makes everything look—and taste—more fresh.
Is Chicken Pot Pie Pasta Good for You?
This dish combines comfort with nutrition! Here’s what I think about its health benefits:
Pasta: While pasta is a carb source, whole wheat or legume-based pasta can be a healthier option, adding fiber to your meal.
Chicken: Packed with protein, chicken helps to keep you feeling full and satisfied.
Vegetables: Frozen peas, carrots, and corn offer vitamins and minerals, and I appreciate how easy it is to add more veggies into my meals seamlessly.
Milk: Opting for low-fat milk can keep your dish lighter while still providing calcium.
Though rich and creamy, it’s worth keeping an eye on serving sizes if you’re watching your calorie intake. But hey, sometimes, you just have to enjoy a delicious meal, right?
Ingredients
– 8 oz. pasta (such as pipette or macaroni)
– 2 cups cooked chicken, shredded
– 1 cup frozen peas and carrots
– 1 cup frozen corn
– 1/2 cup onion, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1 tsp dried thyme
– 1/2 tsp black pepper
– Salt to taste
– 2 tbsp olive oil or butter
– Fresh parsley, chopped (for garnish)
*Servings: 4*
How to Make Chicken Pot Pie Pasta?
1. Cook the pasta according to package instructions. Once it’s al dente, drain and set aside.
2. In a large skillet over medium heat, add the olive oil or butter. Once melted, toss in the diced onion and minced garlic. Sauté until the onion becomes translucent—yum!
3. Stir in the flour, cooking it for about 2 minutes to create a roux. This will help thicken our wonderful sauce.
4. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and bubbles. You’re almost there!
5. Add the shredded chicken, frozen peas and carrots, frozen corn, thyme, black pepper, and salt to the skillet. Stir everything together and let it heat through.
6. Toss in the cooked pasta, ensuring it’s well coated with that creamy mixture.
7. Serve hot, garnishing with fresh parsley for that extra pop of color.
Elevate Your Chicken Pot Pie Pasta
Here are a few fun suggestions to take your dish to the next level:
– **Cheese lover?** Stir in some grated cheese before serving for an even creamier experience.
– **Spice it up!** Want some heat? Add a pinch of crushed red pepper flakes for a kick.
– **Herb it up:** Experiment with other herbs like rosemary or basil to add different flavor notes.
– **Veggie boost:** Feel free to sneak in more vegetables like broccoli or bell peppers for a nutrition boost.
I can’t wait for you to try this **Chicken Pot Pie Pasta** recipe! It’s really a family favorite and brings back so many joyful memories of cozy dinners together. The best part? It’s so satisfying and easy to prepare, so you’ll have more time to share laughter and stories around the table. Let me know how it turns out for you—I’d love to hear your thoughts!
