Why Make This Recipe
Classic Chicken Pot Pie Pasta combines the comfort of a traditional chicken pot pie with the ease of pasta. This dish is perfect for busy weeknights when you want something hearty and satisfying, but don’t have a lot of time to spend in the kitchen. It’s creamy, full of flavor, and packed with protein and veggies, making it a well-rounded meal for the whole family.
How to Make Classic Chicken Pot Pie Pasta
Ingredients:
- 8 oz rotini or fusilli pasta
- 1 lb cooked chicken, shredded
- 2 cups mixed frozen vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Grated Parmesan cheese (optional)
Directions:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, combine the cream of chicken soup, chicken broth, and heavy cream over medium heat.
- Stir in the garlic powder, onion powder, thyme, parsley, salt, and pepper.
- Add the shredded chicken and mixed vegetables; cook until heated through.
- Fold in the cooked pasta until well combined.
- Serve warm, topped with grated Parmesan cheese if desired.
How to Serve Classic Chicken Pot Pie Pasta
This dish is best served warm. You can top it with grated Parmesan cheese for an extra layer of flavor. Pair it with a simple side salad or some crusty bread to complete your meal. It’s a filling dish that will please both kids and adults.
How to Store Classic Chicken Pot Pie Pasta
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove over low heat. Add a splash of chicken broth if the pasta seems dry.
Tips to Make Classic Chicken Pot Pie Pasta
- For extra flavor, consider adding diced onions or garlic when cooking your chicken and vegetables.
- Use rotisserie chicken for a quick shortcut if you don’t want to cook chicken from scratch.
- Feel free to switch up the vegetables based on what you have on hand or your personal preferences.
Variation
You can customize this recipe by using different types of pasta or adding in other vegetables like broccoli or green beans. For a lighter version, swap heavy cream for half-and-half or milk.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but you may need to steam or sauté them first to ensure they cook through.
Is this dish gluten-free?
To make it gluten-free, use gluten-free pasta and ensure that your cream of chicken soup is gluten-free as well.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Just make sure to reheat it gently before serving.
Classic Chicken Pot Pie Pasta
Ingredients
Pasta and Protein
- 8 oz rotini or fusilli pasta
- 1 lb cooked chicken, shredded Use rotisserie chicken for a quicker option.
Vegetables and Cream
- 2 cups mixed frozen vegetables (peas, carrots, corn) Feel free to swap with fresh vegetables.
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 cup heavy cream For a lighter version, swap for half-and-half or milk.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste Salt and pepper
Toppings
- Grated Parmesan cheese (optional) Add for extra flavor.
Instructions
Preparation
- Cook the pasta according to package instructions; drain and set aside.
Cooking
- In a large skillet, combine the cream of chicken soup, chicken broth, and heavy cream over medium heat.
- Stir in the garlic powder, onion powder, thyme, parsley, salt, and pepper.
- Add the shredded chicken and mixed vegetables; cook until heated through.
- Fold in the cooked pasta until well combined.
Serve
- Serve warm, topped with grated Parmesan cheese if desired.