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To make Chicken Pot Pie Pasta, gather these simple ingredients: - 8 oz pasta (fusilli or penne recommended) - 2 tablespoons extra virgin olive oil - 1 medium onion, diced - 2 medium carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 2 cups cooked chicken, shredded - 1 cup frozen peas - 3 cups chicken broth (homemade or low-sodium for best flavor) - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper to taste - 1 cup shredded sharp cheddar cheese - Fresh parsley, chopped for garnish You can change this dish to suit your taste. Consider these options: - Use different pasta shapes like rotini or farfalle. - Swap cooked chicken for turkey or rotisserie chicken. - Add mushrooms for extra flavor and texture. - Toss in spinach or kale for added nutrients. - Use a blend of cheeses, like mozzarella or gouda, for a twist. This dish is not just tasty; it's also a good source of nutrients. Here’s a quick look: - Calories: Approximately 500 per serving - Protein: High due to chicken and cheese - Carbs: Comes mainly from pasta and veggies - Fats: Heavy cream and cheese add healthy fats Enjoy this hearty meal packed with flavor! {{ingredient_image_2}} To start, bring a large pot of salted water to a boil. I suggest using a good amount of salt. This adds flavor to the pasta. Once the water is boiling, add 8 ounces of fusilli or penne pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the pasta but save a small cup of pasta water. You might need it later to adjust the creaminess. Next, we’ll prepare the veggies. In the same pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is hot, add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté these vegetables for about 5 minutes. You want them to soften and the onion to turn translucent. After that, add 2 minced cloves of garlic. Stir this mixture for about one minute. The garlic should become fragrant but not browned. Now, let’s make the sauce. Add 2 cups of shredded cooked chicken to the pot. Stir it in with the sautéed veggies. Gradually pour in 3 cups of chicken broth. Bring this mixture to a gentle simmer. Reduce the heat and mix in 1 cup of heavy cream. Now, add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Season with salt and freshly ground black pepper to taste. Let this simmer for 5 to 7 minutes until it thickens slightly. After thickening, fold in the cooked pasta and 1 cup of frozen peas. Stir well to combine everything. If the dish looks too thick, add a splash of the reserved pasta water. This helps reach your desired creaminess. Finally, remove the pot from heat and stir in 1 cup of shredded sharp cheddar cheese. This creates a creamy, cheesy finish. Serve hot and garnish with chopped fresh parsley for added color and freshness. To make a creamy sauce, use heavy cream. It adds richness. You can also mix in a bit of pasta water. This helps with texture and flavor. If your sauce seems too thick, add more cream or water. Stir it well until smooth and creamy. Using fresh herbs like thyme and rosemary boosts flavor. Always taste your sauce. Adjust salt and pepper based on your liking. Store any leftovers in an airtight container. Let it cool down first. Refrigerate it within two hours of cooking. Chicken Pot Pie Pasta stays fresh for about three days. For longer storage, freeze it. Make sure to use a freezer-safe container. Label it with the date. When you're ready to eat, thaw it overnight in the fridge. To make a complete meal, serve this dish with a side salad. A simple green salad pairs well. You can also offer garlic bread for a nice touch. If you want more veggies, add steamed broccoli or green beans. For drinks, a light white wine or sparkling water can enhance the meal. Enjoy it with family or friends for a cozy dinner! Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor profile of your dish significantly. Consider using fresh herbs instead of dried for a more vibrant taste. Cook Pasta Al Dente: Make sure to cook your pasta al dente, as it will continue to cook slightly when combined with the sauce. This will prevent it from becoming mushy. Adjust Creaminess: If the sauce is too thick after adding the pasta, use the reserved pasta water to adjust the consistency to your liking. It helps to maintain the flavor as well. Garnish for Freshness: A sprinkle of fresh parsley not only adds a pop of color but also enhances the overall flavor of the dish. Don't skip this final touch! {{image_4}} You can switch up the protein in this dish. Try turkey instead of chicken. Shredded rotisserie chicken works great too. For a seafood twist, use cooked shrimp or crab. Just make sure to add them at the right time to keep them tender. If you want a veggie version, skip the chicken. Add mushrooms for a meaty texture. Bell peppers and zucchini also work well. You can use vegetable broth instead of chicken broth. This keeps the flavor rich and satisfying without meat. Boost the flavor with spices. Add a pinch of cayenne for heat. A splash of lemon juice brightens the dish. Fresh herbs like basil or dill add a nice touch. You can also mix in some garlic powder or onion powder for depth. Experiment to find your perfect blend! To store Chicken Pot Pie Pasta, first let it cool. Use an airtight container. This keeps the pasta fresh and tasty. Try to eat it within three days. You can store it in the fridge. Avoid leaving it out for too long. When you reheat Chicken Pot Pie Pasta, do it slowly. Use a stove or microwave. If using a stove, add a little water or broth. This keeps it creamy. Heat on low to avoid burning. Stir often to warm it evenly. In the microwave, cover it to keep moisture in. Heat in short bursts, stirring in between. Freezing Chicken Pot Pie Pasta is a great option. Use a freezer-safe container. Leave some space at the top. This allows for expansion. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat it as described above for the best taste. Yes, you can use gluten-free pasta. Look for brands that offer fusilli or penne shapes. These work well in this dish. Cooking times may vary, so check the package instructions. Gluten-free pasta can be just as tasty and will soak up the creamy sauce. To lower calories, use whole wheat pasta. This adds fiber and keeps you full longer. Swap the heavy cream for a low-fat milk or unsweetened almond milk. You can also cut back on cheese or use a lighter version. Adding more veggies like spinach or mushrooms can help cut calories too. If you need a substitute for heavy cream, try using half-and-half. It gives a creamy texture with fewer calories. You can also blend silken tofu with a little water for a dairy-free option. Greek yogurt adds creaminess too, but mix it in at the end to avoid curdling. This blog post gives you all you need for a tasty Chicken Pot Pie Pasta. You learn about key ingredients, how to cook each part, and the best tips for creamy sauce. You also discover ways to customize the dish and store leftovers. Remember, whether you choose chicken or a veggie option, enjoy experimenting with flavors. Now, you have a dish that’s not only easy to make, but also fun to share. Happy cooking!

Creamy Chicken Pot Pie Pasta

A comforting pasta dish with creamy chicken, vegetables, and cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz pasta (fusilli or penne)
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt
  • to taste freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a small cup of pasta water in case you need to adjust the creaminess later.
  • In the same pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they soften and the onion becomes translucent.
  • Add the minced garlic to the pot and sauté for an additional minute, stirring frequently until the garlic is fragrant but not browned.
  • Incorporate the shredded cooked chicken into the pot, stirring to combine with the sautéed vegetables. Gradually pour in the chicken broth, bringing the mixture to a gentle simmer.
  • Lower the heat and mix in the heavy cream, dried thyme, dried rosemary, and season with salt and freshly ground black pepper. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
  • Fold in the cooked pasta along with the frozen peas, stirring well to ensure all components are thoroughly combined and warmed throughout. If the dish appears too thick, add a splash of the reserved pasta water to reach your desired consistency.
  • Remove the pot from heat and stir in the shredded sharp cheddar cheese, allowing it to melt into the creamy sauce, creating a luscious finish.
  • Serve the dish hot, garnished with chopped fresh parsley for a touch of color and a burst of freshness.

Notes

Use homemade chicken broth for best flavor.
Keyword chicken, comfort food, creamy, pasta