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- 8 ounces of pasta (such as fusilli or penne) - 1 tablespoon olive oil - 1 onion, diced - 2 carrots, diced - 2 celery stalks, diced - 2 cups cooked chicken, shredded - 1 cup frozen peas - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup all-purpose flour (for thickening) - Fresh parsley for garnish You can swap pasta types. Use rotini or farfalle if you prefer. If you don’t have olive oil, try butter or canola oil. Instead of chicken, use turkey or tofu for a different taste. If you want a lighter version, use low-fat milk instead of heavy cream. Frozen mixed veggies could replace peas and carrots. This dish serves four and offers a balanced meal. Each serving contains about 450 calories. It provides protein from chicken and carbs from pasta. The cream adds some fat, while veggies give fiber and vitamins. Adjust quantities for your needs. {{ingredient_image_1}} First, grab a large pot and fill it with water. Add a generous pinch of salt. Bring the water to a rolling boil. Once boiling, add 8 ounces of pasta, like fusilli or penne. Cook the pasta according to the package instructions until it's al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside. Next, take a large pot and heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these for about 5-7 minutes. You want them to soften and become fragrant. This step adds great flavor to your dish. Now it's time to add the shredded chicken and frozen peas to the pot. Stir them in and cook for another 2-3 minutes. Then, sprinkle ¼ cup of all-purpose flour over the chicken and veggies. Stir well to coat everything. Cook for a minute to lightly toast the flour. Slowly pour in 4 cups of chicken broth while stirring continuously. This helps avoid lumps. After the sauce thickens, it’s time to add the heavy cream. Pour in 1 cup of cream, then add 1 teaspoon of dried thyme and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Bring this mixture to a gentle simmer, stirring frequently for about 5-10 minutes. Once the sauce is thick, add the cooked pasta back into the pot. Gently mix everything until the pasta is well coated with the creamy sauce. Spoon the Chicken Pot Pie Pasta into bowls. For a beautiful touch, garnish each serving with fresh parsley. This adds color and flavor. Enjoy your comforting meal with a side salad or some crusty bread to soak up the sauce. To cook pasta just right, start with a big pot. Fill it with water and add salt. This helps flavor the pasta. Bring the water to a full boil before adding the pasta. Stir it often to keep it from sticking. Cook it until it is al dente. This means it should be firm but not hard. Drain the pasta, but save a little water for later. This starchy water can help your sauce stick better. A thick sauce makes your Chicken Pot Pie Pasta rich and creamy. To thicken your sauce, use flour. When you sauté your veggies and chicken, sprinkle the flour over the mix. Stir it in to coat everything well. This cooks the flour a bit, which makes it taste better. Slowly add the chicken broth while stirring. This helps avoid lumps. Let it simmer a bit to thicken up. If it’s still too thin, add a bit more flour mixed with water. To make your dish pop, use herbs and spices wisely. Dried thyme adds a nice earthy taste. Garlic powder gives a great boost to the flavor. You can also try adding fresh herbs like parsley at the end for brightness. If you want more kick, consider adding a pinch of red pepper flakes. Taste your sauce as you cook. Adjust the salt and pepper to make sure it’s just right. This will make every bite delightful. Pro Tips Cook Pasta Al Dente: Make sure to cook the pasta until it is al dente, as it will continue to cook when mixed with the sauce, ensuring it doesn't become mushy. Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken. It saves time and adds a delicious flavor to your dish. Customize Your Vegetables: Feel free to add or substitute vegetables based on your preference, such as mushrooms, bell peppers, or even spinach for added nutrition and flavor. Garnish for Freshness: Always garnish with fresh parsley or other herbs before serving to add a pop of color and enhance the flavors of the dish. {{image_2}} You can easily make a vegetarian version of Chicken Pot Pie Pasta. Swap the chicken for mushrooms or chickpeas. Both add nice texture and flavor. Use vegetable broth instead of chicken broth. Add tofu or tempeh for more protein. This version still gives you that comforting taste. For a gluten-free meal, use gluten-free pasta. Many brands offer great options that taste good. Instead of all-purpose flour, use cornstarch or almond flour for thickening. These substitutes work well without losing flavor. Check the labels to ensure everything is gluten-free. Feel free to add more veggies to your dish. Broccoli, bell peppers, or zucchini can boost nutrition. Just chop them small and sauté them with the onions, carrots, and celery. This adds color and crunch. You can customize it to your liking and make it even more delicious. To keep your Chicken Pot Pie Pasta fresh, first let it cool. Then, transfer it to an airtight container. Make sure to seal it tightly. Store the leftovers in the fridge for up to three days. This way, you can enjoy it again later! When you're ready to eat your leftovers, reheating is simple. You can use a microwave or a stove. If using a microwave, place the pasta in a bowl and cover it. Heat for 1-2 minutes, stirring halfway. On the stove, warm it in a pot over low heat. Add a splash of chicken broth if it looks dry. Stir often until hot. If you want to save it for later, freezing works well too. First, let it cool completely. Then, use a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. Label it with the date. You can freeze it for up to three months. To eat, thaw it in the fridge overnight, then reheat as mentioned above. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and add it to the pot. This makes your cooking faster. Plus, it still tastes amazing in the pasta dish. To add spice, try using crushed red pepper flakes. Start with a pinch and taste. You can always add more. Another option is to use spicy seasoning blends. They can give your dish a nice kick. You can use many pasta types for this dish. Fusilli and penne are great, but try shells or bowties too. Each shape holds the sauce well. This keeps every bite full of flavor. This blog post covered how to make Chicken Pot Pie Pasta. We explored the key ingredients, including substitutions and their nutrition. I shared step-by-step cooking instructions, tips for perfect pasta, and ways to enhance flavor. We also looked at variations, storage tips, and answered common questions. Remember, cooking should be fun and flexible. Feel free to experiment with ingredients and make it your own! Enjoy your meal and the journey of cooking.

Charming Chicken Pot Pie Pasta

A comforting and creamy pasta dish that combines the flavors of chicken pot pie with pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 ounces pasta (such as fusilli or penne)
  • 1 tablespoon olive oil
  • 1 whole onion, diced
  • 2 whole carrots, diced
  • 2 whole celery stalks, diced
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 0.25 cup all-purpose flour (for thickening)
  • as needed fresh parsley for garnish

Instructions
 

  • Cook the Pasta: Begin by boiling a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside.
  • Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  • Add Chicken: Stir in the shredded chicken and frozen peas. Cook for another 2-3 minutes until the peas are heated through.
  • Make the Sauce: Sprinkle the flour over the chicken and vegetable mixture, stirring to coat evenly. Cook for a minute to lightly toast the flour. Slowly pour in the chicken broth while stirring continuously.
  • Thicken and Flavor: Add the heavy cream, dried thyme, garlic powder, and season with salt and pepper. Bring the mixture to a gentle simmer, allowing it to thicken for about 5-10 minutes. Stir frequently to avoid lumps.
  • Combine with Pasta: Once the sauce has thickened, add the cooked pasta to the pot. Gently mix everything together until the pasta is well coated with the creamy sauce.
  • Serve: Spoon the Chicken Pot Pie Pasta into bowls and garnish with fresh parsley before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword Chicken, comfort food, pasta, pot pie