Irresistible Chicken Pot Pie Pasta Recipe for Comfort Food Lovers

There’s something magical about the aroma of Chicken Pot Pie Pasta wafting from your kitchen, wrapping around you like a warm hug from your grandma. Picture this: creamy, savory goodness twirling with tender pasta, fresh vegetables, and succulent chicken. Salsa Verde Chicken Soup It’s comfort food at its finest, guaranteed to make your taste buds dance and your heart sing. For more inspiration, check out this Cajun chicken pasta recipe recipe.

This dish has a special place in my heart—growing up, my mom would whip it up on rainy days, serving it with crusty bread while we huddled under blankets. Now, it’s my go-to recipe for cozy nights with friends or family gatherings. Trust me; once you try it, you’ll be dreaming about this delightful pasta dish long after the last bite.

I remember the first time I made this dish for my friends. Their eyes widened as they dug in, and the compliments flowed faster than the wine that night.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts but adjust based on how many people you’re feeding.

• Pasta: Use any short pasta like fusilli or penne; they hold the sauce beautifully.

• Frozen Mixed Vegetables: A blend of carrots, peas, and corn works best for that classic pot pie feel.

• Heavy Cream: Adds richness and creaminess to the dish; don’t skimp here.

• Chicken Broth: Use low-sodium broth for better control over flavor; homemade is even better!

• Dried Thyme: A must-have herb that brings warmth and depth to your chicken pot pie pasta.

• Onion and Garlic: These aromatic bases elevate the flavor profile significantly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by gathering all your ingredients together. Chop the onion and garlic finely while keeping an eye on your chicken breasts—no one likes dry chicken!

Cook the Chicken: Heat a tablespoon of olive oil in a large pot over medium heat. Thanksgiving side dishes Add the chicken breasts seasoned with salt and pepper until golden brown—about 5-7 minutes per side.

Sauté Aromatics and Add Veggies: Remove the chicken from the pot and toss in chopped onions and minced garlic until fragrant—around 2 minutes should do it! Then add frozen mixed vegetables to sauté until warmed through.

Add Pasta and Broth: Pour in your favorite pasta along with enough chicken broth to cover everything. Bring it to a boil before reducing heat to simmer until the pasta is al dente—around 8-10 minutes.

Create Creamy Sauce: Stir in heavy cream along with dried thyme and any remaining seasonings. Let everything simmer together until creamy—this is where magic happens!

Combine Everything!: Dice cooked chicken into bite-sized pieces and fold into the creamy mixture, allowing flavors to meld for another few minutes before serving hot.

Enjoy every creamy bite of Chicken Pot Pie Pasta as you savor its comforting flavors that whisk you away to simpler times! Gnocchi Chicken Pot Pie.

Perfecting the Cooking Process

Start by searing the chicken in a large pot, then cook the pasta while preparing the creamy sauce simultaneously. This efficient method ensures everything is ready at once, and you don’t end up with soggy pasta or overcooked chicken.

Add Your Touch

Feel free to customize your Chicken Pot Pie Pasta by adding vegetables like peas or carrots. You can swap out the seasonings for something spicy or even toss in some cheese for extra creaminess. The options are endless!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of chicken broth or milk to retain creaminess and prevent drying out.

Cooking Chicken Pot Pie Pasta reminds me of those cozy winter evenings when my family gathered around the table, laughing and sharing stories as we dug into this comforting dish together. Crockpot Beef Stew.

FAQ

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely before cooking for best results.

What type of pasta works best?

Use any short pasta like penne or rotini; they hold sauce wonderfully.

How can I make it vegetarian?

Substitute chicken with mushrooms and use vegetable broth instead of chicken broth.

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Chicken Pot Pie Pasta

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• Author: Valentina Rossi
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Chicken Pot Pie Pasta combines the comforting flavors of traditional chicken pot pie with the ease of a pasta dish. This creamy, savory meal is packed with tender chicken, vibrant vegetables, and rich sauce, making it perfect for weeknight dinners or cozy gatherings. With just one pot needed, it’s a simple yet impressive dish that will warm your heart and satisfy your taste buds.

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Ingredients

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• 3–4 boneless, skinless chicken breasts
• 8 oz short pasta (e.g., fusilli or penne)
• 2 cups frozen mixed vegetables (carrots, peas, corn)
• 1 cup heavy cream
• 3 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Prepare ingredients: Chop onion and mince garlic.
2. Cook chicken: In a large pot, heat olive oil over medium heat. Season chicken with salt and pepper; cook until golden brown (5-7 minutes per side). Remove from the pot.
3. Sauté aromatics: Add onion and garlic to the pot; sauté until fragrant (about 2 minutes). Stir in mixed vegetables until warmed through.
4. Add pasta and broth: Pour in pasta and enough broth to cover; bring to a boil and then simmer for 8-10 minutes until pasta is al dente.
5. Make sauce: Stir in heavy cream and thyme; simmer until creamy.
6. Combine: Dice cooked chicken into bite-sized pieces and fold into the mixture; let flavors meld for a few minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: One-pot cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 550
• Sugar: 4g
• Sodium: 750mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg