why make this recipe

Creamy Chicken Pot Pie Pasta is a comforting dish that combines the classic flavors of chicken pot pie with the ease of pasta. It’s a one-pot meal that is perfect for busy weeknights or any time you want a warm and hearty dish. The creamy sauce, tender chicken, and mixed vegetables come together beautifully, making this recipe a crowd-pleaser for families and friends alike. Plus, it’s a great way to enjoy the delicious flavors of chicken pot pie without the fuss of making a crust!

how to make Creamy Chicken Pot Pie Pasta

Ingredients

8 ounces of pasta (penne or fusilli work well)
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups mixed vegetables (peas, carrots, corn, and green beans)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
½ cup shredded cheddar cheese
2 tablespoons chopped fresh parsley for garnish

Directions

Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken pieces to the skillet, seasoning them with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
Incorporate the mixed vegetables into the skillet and stir to combine. Cook for another 3-4 minutes until the vegetables are tender.
Sprinkle the dried thyme and rosemary over the chicken and vegetable mixture, stirring well.
Dust the flour over the mixture, stirring continuously for 1-2 minutes to cook off the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps. Allow the mixture to come to a simmer, thickening it slightly.
Reduce the heat to low and pour in the heavy cream, soy sauce, and Worcestershire sauce. Stir until evenly combined.
Add the cooked pasta and shredded cheddar cheese to the skillet, tossing everything together until the cheese is melted and the pasta is well-coated in the creamy sauce.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with fresh chopped parsley for a pop of color.

how to serve Creamy Chicken Pot Pie Pasta

Serve Creamy Chicken Pot Pie Pasta hot, straight from the skillet. It makes for a hearty main dish that can be paired with a simple side salad or some crusty bread. The colorful mix of vegetables and creamy sauce creates a visually appealing plate that everyone will enjoy.

how to store Creamy Chicken Pot Pie Pasta

To store leftovers, let the pasta cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you need to freeze it, use a freezer-safe container, and it will last for up to 3 months. When ready to eat, reheat in the microwave or on the stove, adding a splash of chicken broth or cream if the sauce has thickened.

tips to make Creamy Chicken Pot Pie Pasta

You can add any vegetables you like or have on hand. Broccoli, bell peppers, or spinach work well.
If you want extra flavor, marinate the chicken in some spices or herbs before cooking.
For a lighter version, use half-and-half instead of heavy cream and lean chicken.
If you prefer a crunchy texture, top the dish with some breadcrumbs or crushed crackers before baking for a few minutes.

variation

You can make a vegetarian version of this recipe by replacing chicken with cooked chickpeas or tofu. Use vegetable broth instead of chicken broth and skip the cheese or use a dairy-free alternative to keep it vegan.

FAQs

1. Can I add more spices?
Yes! Feel free to add any of your favorite spices or herbs to enhance the flavor. Paprika or Italian seasoning also works great!

2. Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables are convenient and work well in this recipe. Just add them directly to the skillet without thawing.

3. What type of pasta works best?
Penne and fusilli are great choices because their shapes help hold the creamy sauce. However, you can use any pasta you prefer!