When it comes to comfort food, few dishes inspire as much warmth and joy as a classic chicken pot pie. Now, imagine combining that beloved flavor profile with the hearty goodness of pasta. Welcome to the delightful world of Creamy Chicken Pot Pie Pasta! This dish marries tender chicken, a medley of vegetables, and luscious cream sauce with your favorite pasta, delivering a nourishing meal that’s perfect for any time of the year. Whether you’re trying to warm up on a chilly night or just crave something hearty, this recipe is sure to satisfy.
Why We Love This Creamy Chicken Pot Pie Pasta Recipe
Creamy Chicken Pot Pie Pasta is not just a dish; it’s a warm hug in a bowl! You may love it for its unforgettable taste that combines nostalgic chicken pot pie flavors with the comforting texture of pasta. It’s a one-pot wonder, making cleanup a breeze. No need to fuss over multiple dishes; everything comes together in one pot. Plus, it’s a fantastic way to sneak in vegetables for a nutritious boost, appealing to family members of all ages. And let’s not forget how customizable it is. You can easily swap out ingredients based on your preferences or what you have in the fridge, making it a versatile go-to for busy weeknights.
Ingredients for Creamy Chicken Pot Pie Pasta
This recipe is packed with simple ingredients that you can easily find at your local grocery store. Here’s what you’ll need to whip up this delightful dish:
- 10 oz dried egg noodles
- 1 lb boneless skinless chicken breasts (cut into pieces)
- 3 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 10-12 oz frozen peas and carrots
- 2 cups reduced sodium chicken broth
- 1 cup heavy whipping cream
- Italian seasoning
- Fresh parsley
- Fresh thyme
- Black pepper
- Salt
How to Make Creamy Chicken Pot Pie Pasta
Creating this scrumptious dish is as easy as following a few straightforward steps. Let’s dive into the details:
- Prepare the Noodles: Begin by cooking the dried egg noodles. Boil salted water in a large pot and add your noodles. Cook them according to the package instructions until they reach an al dente texture. Once done, drain them and set aside.
- Sauté the Chicken: Now, it’s time to cook the chicken. In the same large pot, heat the olive oil along with one tablespoon of unsalted butter over medium heat. Season the chicken pieces with Italian seasoning and half the salt. Cook the chicken for about 5 to 7 minutes until it’s nicely browned and cooked through. When finished, remove the chicken from the pot and set it aside.
- Cook the Vegetables: In the now-empty pot, add the remaining butter. Sauté the diced yellow onion and celery for about 3 to 4 minutes, or until they begin to soften. Next, add the minced garlic and cook for an additional minute, allowing the flavors to meld beautifully.
- Prepare the Sauce: Sprinkle some flour into the pot and stir it for about 1 minute. This will help thicken your sauce. Gradually whisk in the chicken broth until the mixture becomes smooth. Bring this to a gentle simmer.
- Add Cream and Veggies: Pour in the heavy whipping cream and toss in the frozen peas and carrots along with the cooked chicken. Now, season the pot with the remaining salt, black pepper, thyme, parsley, and any additional spices you prefer. Allow this to simmer until everything is heated through and the sauce thickens slightly.
- Combine with Noodles: Finally, mix your cooked egg noodles into the creamy chicken mixture until everything is well combined. Stir gently to ensure each noodle is coated with the delicious sauce. Serve this warm, and enjoy the comfort it brings!
How to Serve Creamy Chicken Pot Pie Pasta
When it comes to serving this dish, you have plenty of options. You might choose to dish it out into individual bowls, garnished with freshly chopped parsley or thyme to add a splash of color and freshness. A sprinkle of black pepper on top adds a nice kick that complements the creamy sauce.
It pairs wonderfully with a side salad to balance its richness. Consider a light vinaigrette as it will cut through the creaminess nicely. For an even cozier presentation, serve it straight from the pot on your dining table, allowing everyone to help themselves. This approach fosters a communal dining experience, perfect for family dinners or gatherings with friends.
Expert Tips for Perfect Creamy Chicken Pot Pie Pasta
To elevate your Creamy Chicken Pot Pie Pasta, consider these expert tips:
- Chicken Variations: If you prefer, feel free to use rotisserie chicken for a shortcut. Shred it up and add it towards the end of cooking, just until heated through. This saves time without compromising flavor.
- Vegetable Choices: Mix up the vegetables according to what you have on hand. You can include green beans, corn, or bell peppers to add color and variety. Fresh veggies will require slightly longer cooking times, so adjust accordingly.
- Add Depth of Flavor: Feel free to experiment with additional herbs and spices. A touch of nutmeg can add a warm flavor reminiscent of traditional pot pie filling. You can also use onion powder or garlic powder for extra flavor.
- Use Cheese: If you love a cheesy touch, try incorporating shredded cheese into the dish before serving. A handful of cheddar or mozzarella can add a delightful gooeyness.
How to Store Creamy Chicken Pot Pie Pasta
If you happen to have leftovers (which is unlikely, as this dish is so good!), you can store them for later. Allow the pasta to cool to room temperature, then transfer it to an airtight container. It can be safely stored in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or a bit of cream to revive the creamy consistency.
To store for a longer period, consider freezing the dish. Use a freezer-safe container, label it with the date, and it can last up to three months in the freezer. Thaw it in the refrigerator overnight before reheating.
Variations of Creamy Chicken Pot Pie Pasta
This recipe is highly adaptable, allowing you to make it your own. Here are some variations to inspire your creativity:
- Creamy Mushroom Chicken Pasta: Add sautéed mushrooms for earthiness and depth. They complement the creamy sauce beautifully.
- Spicy Kick: If you enjoy a bit of heat, incorporate red pepper flakes or diced jalapeños for a spicy twist that will tantalize your taste buds.
- Herb Infusion: Try different herbs like dill or basil for a completely different aromatic experience. The herb change can transport your dish into a whole new territory of flavors.
- One-Pot Wonder: Consider adding uncooked pasta directly into the pot. Simply adjust the amount of broth and cooking time, and let it all simmer together for a truly one-pot meal.
FAQ: Creamy Chicken Pot Pie Pasta
Can I make this Creamy Chicken Pot Pie Pasta ahead of time?
Absolutely! You can prepare it ahead of time and store it in the refrigerator before cooking. Just remember to adjust the cooking time if you’re starting from a cold dish.
Is this dish kid-friendly?
Yes! The creamy texture and rich flavors make it very appealing to children. You can adapt the veggies based on your kids’ preferences to ensure they enjoy every bite.
Can I use a different type of pasta?
Yes, you can use other pasta types like penne or rotini if you prefer. Just ensure you adjust the cooking time as needed.
Is it possible to make this recipe dairy-free?
You can substitute heavy cream with coconut milk or a dairy-free cream alternative. Just be mindful of the flavors, as it may slightly change the overall taste.
What can I serve with Creamy Chicken Pot Pie Pasta?
A crisp green salad or some crusty bread is a perfect accompaniment to balance the dish’s richness.
Creamy Chicken Pot Pie Pasta
Equipment
- Large Pot
Ingredients
- 10 oz Dried Egg Noodles
- 1 pound Boneless Skinless Chicken Breasts cut into pieces
- 3 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion diced
- 2 stalks Celery diced
- 4 cloves Garlic minced
- 10-12 oz Frozen Peas and Carrots
- 2 cups Reduced Sodium Chicken Broth
- 1 cup Heavy Whipping Cream
- to taste Italian Seasoning
- to taste Fresh Parsley for garnish
- to taste Fresh Thyme for garnish
- to taste Black Pepper
- to taste Salt
Instructions
- Cook the dried egg noodles according to package instructions until al dente. Drain and set aside.
- In a large pot, heat olive oil and 1 tablespoon of butter over medium heat. Season the chicken pieces with Italian seasoning and half the salt. Cook until browned and cooked through, about 5-7 minutes. Remove from pot and set aside.
- Add the remaining butter to the pot. Sauté the diced onion and celery for 3-4 minutes until softened. Add minced garlic and cook for another minute.
- Sprinkle flour into the pot and stir for 1 minute. Gradually whisk in the chicken broth until smooth. Bring to a gentle simmer.
- Pour in the heavy whipping cream and add frozen peas and carrots along with the cooked chicken. Season with remaining salt, black pepper, thyme, and parsley. Simmer until heated through and sauce thickens slightly.
- Mix in the cooked egg noodles until well combined. Serve warm, garnished with additional parsley or thyme.
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