Looking for a cozy, heartwarming dish that brings together the best of two classics? This chicken pot pie pasta is your answer! Combining tender chicken, fresh vegetables, and a creamy sauce all tossed with pasta, this dish is a delightful comfort food that the whole family will love. Perfect for weeknight dinners, it’s easy to prepare and will warm you from the inside out. Let’s dive into the details of this delicious recipe!
Ingredients
– 2 cups cooked pasta (fettuccine or egg noodles)
– 1 cup cooked chicken, diced
– 1 cup mixed vegetables (peas, carrots, celery)
– 1 cup chicken broth
– 1 cup heavy cream
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 450
– Protein: 25g
– Fat: 20g
– Carbohydrates: 45g
– Fiber: 4g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add diced cooked chicken and sauté for 2-3 minutes.
3. Stir in mixed vegetables and cook until slightly tender.
4. Sprinkle garlic and onion powder over the mixture.
5. Pour in the chicken broth and bring to a simmer.
6. Reduce heat and stir in heavy cream, mixing well.
7. Season with salt and pepper to taste.
8. Add the cooked pasta to the sauce and mix until coated.
9. Cook for an additional 2-3 minutes to heat through.
10. Serve warm, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk for a lighter version. Additionally, swap out the chicken for rotisserie chicken or turkey for a different flavor profile.
Serving and Pairings
This chicken pot pie pasta pairs perfectly with a simple green salad or garlic bread. You can also serve it with a glass of white wine for an elevated dining experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over low heat, adding a splash of chicken broth to loosen the sauce. This dish can be frozen, but it’s best to freeze the pasta and sauce separately to maintain texture.
Cooking Mistakes
– Avoid overcooking the pasta; it should be al dente.
– Don’t skip seasoning; it enhances the dish’s flavor.
– Use low heat when adding cream to prevent curdling.
– Ensure chicken is cooked through before adding other ingredients.
– Stir frequently to prevent sticking.
Helpful Tips
– Use fresh vegetables for better flavor and texture.
– Adjust seasoning according to your taste preferences.
– Try adding cheese for an extra creamy texture.
– Cook the pasta separately to avoid mushiness.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables work great in this dish. Just add them to the pot directly without thawing.
What type of pasta is best for chicken pot pie pasta?
Fettuccine or egg noodles are ideal, but you can use any pasta shape you prefer.
Can I make this dish ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator. Just add the pasta before serving.
Is this recipe suitable for meal prep?
Absolutely! It stores well and can be reheated throughout the week.
What can I serve with chicken pot pie pasta?
A side salad or garlic bread complements this dish beautifully.
How do I make it gluten-free?
Use gluten-free pasta and ensure the broth is gluten-free as well.
Conclusion
This chicken pot pie pasta is a comforting and satisfying dish that combines the best elements of two beloved meals. With its creamy sauce, tender chicken, and hearty pasta, it’s perfect for family gatherings or weeknight dinners. Try this recipe today, and enjoy a delicious meal that brings warmth to your table!
Chicken Pot Pie Pasta
Ingredients
- 2 cups cooked pasta fettuccine or egg noodles
- 1 cup cooked chicken diced
- 1 cup mixed vegetables peas, carrots, celery
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced cooked chicken and sauté for 2-3 minutes.
- Stir in mixed vegetables and cook until slightly tender.
- Sprinkle garlic and onion powder over the mixture.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat and stir in heavy cream, mixing well.
- Season with salt and pepper to taste.
- Add the cooked pasta to the sauce and mix until coated.
- Cook for an additional 2-3 minutes to heat through.
- Serve warm, garnished with fresh parsley.