Chicken Pot Pie Pasta Recipe: A Comforting and Savory Chicken Dinner 🍝🥧🧈
1. Introduction
If you’re craving a hearty, flavorful dish that combines the comforting taste of chicken pot pie with the convenience of pasta, then this Chicken Pot Pie Pasta Recipe is exactly what you need. This dish seamlessly blends tender pieces of chicken, vegetables, and a creamy sauce, all baked to perfection with a flaky crust topping. It’s an ideal choice for a satisfying pasta dinner recipe that can be prepared in under an hour. Whether you want a quick weeknight meal or an impressive main dish for guests, this recipe hits all the right notes, making it a must-try among chicken dishes recipes.
2. Ingredients for Chicken Pot Pie Pasta
- 2 cups cooked chicken, shredded or diced
- 12 oz pasta (fettuccine, penne, or shells)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream or milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 1 teaspoon thyme or poultry seasoning
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust (optional for topping)
3. Step-by-Step Instructions for Chicken Pot Pie Pasta
3.1 Prepare the Pasta and Vegetables
Cook the pasta in salted boiling water until al dente, then drain and set aside. While the pasta cooks, stir-fry the chopped onion and minced garlic in olive oil until fragrant. Add the frozen vegetables and cook for another 3-4 minutes until tender.
3.2 Make the Creamy Sauce Base
In the same pan, pour in chicken broth and bring to a simmer. Stir in heavy cream or milk, Parmesan cheese, thyme, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.
3.3 Add Chicken and Pasta
Mix in the cooked chicken and drained pasta. Stir everything thoroughly to coat the pasta with the creamy sauce. For an extra cheesy flavor, add shredded cheese and stir until melted and smooth.
3.4 Assemble and Bake
Transfer the pasta mixture into a baking dish. For a flaky crust topping, cover the mixture with puff pastry or pie crust, sealing the edges. Bake at 375°F (190°C) for 20-25 minutes until the crust is golden brown.
4. Storage Tips for Chicken Pot Pie Pasta
Allow the dish to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake at 350°F (175°C) until heated through. For longer storage, you can also freeze individual portions for up to 2 months.
5. Serving Suggestions for Chicken Pot Pie Pasta
This chicken pasta pairs well with a fresh green salad or steamed vegetables for a complete meal. To enhance flavors, serve with crusty bread or garlic bread on the side. For those interested in diverse main dish recipes, this dish is a perfect addition to your weekly menu or special dinner occasions.
6. Tips to Perfect Your Chicken Pot Pie Pasta
- Use leftover cooked chicken for quick preparation.
- If you prefer a crunchier topping, bake without pastry for the last 5 minutes to crisp up the crust.
- Customize the vegetables based on your preference—add mushrooms, peas, or green beans for variety.
- To make it gluten-free, substitute regular pasta with gluten-free options and use a gluten-free pie crust.
7. Frequently Asked Questions (FAQs) about Chicken Pot Pie Pasta
What are the best pasta ingredients for this Chicken Pot Pie Pasta Recipe?
The best pasta ingredients include shapes like penne, shells, or fettuccine, which hold the creamy sauce well. Choose high-quality pasta for a more authentic taste. For gluten-free options, explore gluten-free pasta varieties available in most supermarkets.
Can I make this Chicken Pot Pie Pasta ahead of time?
Yes, you can prepare the dish beforehand and store it in the refrigerator for up to 24 hours. Reheat thoroughly before serving. For the best crust, assemble and bake just before serving.
Is this dish suitable for freezer storage?
Absolutely. Let the baked dish cool completely, then store it in freezer-safe containers. It can be frozen for up to 2 months and reheated in the oven or microwave for a quick meal.
What are some variations of the Chicken Pot Pie Pasta Recipe?
You can add different veggies, swap chicken for turkey, or experiment with cheeses to customize the flavor. For a spicy twist, incorporate chili flakes or hot sauce.
8. Final Thoughts
This Chicken Pot Pie Pasta Recipe is a delightful combination of comfort food and quick-cooking pasta dinner recipes. Its rich, creamy texture paired with savory chicken and vegetables makes it a family favorite. Whether you’re cooking for a weeknight dinner or a special occasion, this dish embodies the ultimate crowd-pleaser with minimal effort. Explore more chicken dishes recipes to diversify your menu and enjoy a variety of delicious chicken-based meals.
9. Conclusion
In summary, the Chicken Pot Pie Pasta Recipe offers a perfect blend of comfort, convenience, and flavor. It’s easy to prepare, adaptable to your taste, and excellent for leftovers or freezer storage. Incorporate this delicious creamy chicken bake or other hearty main dish recipes into your weekly meal plan and elevate your dinner experience today. For more inspiring ideas, visit our pasta collection and create a variety of flavorful dishes that satisfy every craving!
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Chicken Pot Pie Pasta Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Comfort Food
Description
Chicken Pot Pie Pasta Recipe is a comforting and savory chicken dinner that combines the flavors of traditional chicken pot pie with the convenience of pasta. This hearty dish features tender chicken, mixed vegetables, a creamy sauce, and a flaky crust topping, making it perfect for family dinners or special occasions that require a quick, satisfying meal.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 12 oz pasta (fettuccine, penne, or shells)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream or milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 1 teaspoon thyme or poultry seasoning
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust (optional for topping)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside. While the pasta cooks, stir-fry the chopped onion and minced garlic in olive oil until fragrant. Add the frozen vegetables and cook for another 3-4 minutes until tender.
- In the same pan, pour in chicken broth and bring to a simmer. Stir in heavy cream or milk, Parmesan cheese, thyme, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.
- Mix in the cooked chicken and drained pasta. Stir everything thoroughly to coat the pasta with the creamy sauce. Add shredded cheese and stir until melted and smooth.
- Transfer the pasta mixture into a baking dish. Cover with puff pastry or pie crust, sealing the edges. Bake at 375°F (190°C) for 20-25 minutes until the crust is golden brown.
Notes
- Use leftover cooked chicken for quick preparation.
- If you prefer a crunchier topping, bake without pastry for the last 5 minutes to crisp up the crust.
- Customize the vegetables based on your preference—add mushrooms, peas, or green beans for variety.
- To make it gluten-free, substitute regular pasta with gluten-free options and use a gluten-free pie crust.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake, Saute, Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
