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When I make Chicken Pot Pie Pasta, I love using simple, fresh ingredients. Here’s what you need: - 2 cups cooked pasta (penne or rigatoni) - 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 cup chicken broth - 1 cup heavy cream - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 2 tablespoons olive oil - Salt and pepper, to taste - 1/2 cup shredded cheddar cheese (optional for extra creaminess) - Fresh parsley, chopped (for garnish) Each ingredient plays a key role. The pasta gives a hearty base. The chicken adds protein and flavor. Mixed veggies bring color and nutrients. Chicken broth and cream make the dish creamy and rich. The spices enhance taste with warm notes. Finally, cheese adds a delicious finish. With these ingredients ready, you can enjoy a comforting meal that's quick to prepare. {{ingredient_image_2}} First, grab a large pot. Fill it with salted water and bring it to a boil. Once boiling, add 2 cups of your pasta. I like penne or rigatoni for this dish. Cook until al dente, as the package says. Once done, drain the pasta well and set it aside in a large mixing bowl. Next, take a spacious skillet and heat 2 tablespoons of olive oil over medium heat. Wait until the oil shimmers. Then, add 2 cups of shredded chicken to the skillet. Sauté the chicken for about 2-3 minutes. Stir often until the chicken is warm and gets a slight golden color. Now, it’s time to add flavor. Toss in 1 cup of frozen mixed vegetables. These can be peas, carrots, and corn. Cook for around 5 minutes, stirring frequently. Once the veggies are tender, pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir well to mix everything. Add 1 teaspoon each of onion powder, garlic powder, and dried thyme. Season with salt and pepper to taste. Bring this mixture to a gentle simmer. Let the flavors mingle. Now, add the cooked pasta to the skillet. Toss everything together so the pasta gets coated in the creamy sauce. Let it cook on low heat for 3-4 minutes. This helps the flavors meld nicely. If you love cheese, sprinkle 1/2 cup of shredded cheddar cheese on top. Cover the skillet for a minute or two. This will help the cheese melt without overcooking the pasta. Finally, remove the skillet from heat. Garnish your dish with fresh chopped parsley for a nice touch. For presentation, serve the pasta in shallow bowls. A sprinkle of extra parsley and some freshly ground black pepper can make it look inviting. Enjoy your meal! To make sure your pasta is al dente, start with salted water. Bring the water to a rolling boil. Cook the pasta just until it is firm to the bite. This usually takes about 1-2 minutes less than the package says. Once done, drain it quickly and set it aside. When sautéing chicken, use a spacious skillet. Heat olive oil over medium heat until it shimmers. Add the shredded chicken and stir often. Cook for 2-3 minutes until it gets warm and slightly golden. This step keeps the chicken juicy and flavorful. To boost flavor, consider adding other seasonings. Try paprika for a smoky taste, or rosemary for a fresh note. You could also add a pinch of cayenne for heat. For homemade broth, simmer chicken bones with herbs and veggies. This makes a rich base for your dish. Using homemade broth adds depth to the flavor, making each bite special. Serve your chicken pot pie pasta in shallow bowls. This style gives it a rustic look. A sprinkle of fresh parsley adds a touch of color and brightness. For extra appeal, use garnishes like cracked black pepper. You can also drizzle a bit of olive oil on top. These simple touches make the dish look inviting and delicious. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds great flavor! Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, bell peppers, or spinach work beautifully. Thicken the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with cold water and stir it into the mixture before simmering. Make It Ahead: This dish stores well in the fridge for a couple of days. You can easily reheat it for a quick meal! {{image_4}} You can swap chicken for turkey. This works great if you have leftovers. Rotisserie chicken is also a quick and tasty option. Just shred it and mix it in. For a vegetarian twist, use plant-based proteins. Chickpeas or lentils add a nice texture and flavor. Feel free to customize the dish with seasonal veggies. Fresh carrots, green beans, or spinach work well. You can also use your favorite herbs for extra taste. Fresh thyme or parsley can brighten up the meal. Just add them right before serving for the best flavor. Cheese can change the whole dish. Cheddar cheese gives a rich flavor, but try mozzarella for a stretchier bite. Crumbled feta or goat cheese can add a tangy twist. If you want vegan cheese, look for options made from nuts or soy. They melt nicely and can still add creaminess to your pasta. To store your Chicken Pot Pie Pasta, use an airtight container. This helps keep it fresh. You want to avoid any air getting in. The pasta will stay good for about three days. Remember to let it cool before sealing. If you need to reheat, use the stove or microwave. For longer storage, you can freeze Chicken Pot Pie Pasta. First, let it cool completely. Then, place it in a freezer-safe container. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove for the best taste. Stir it well to keep it creamy. You can also add a splash of broth if it looks dry. Enjoy your comforting meal later! You can easily make this dish gluten-free. Simply swap regular pasta for gluten-free pasta. Many brands offer great options. Look for penne or rigatoni that has a gluten-free label. You can also use gluten-free chicken broth. Always check labels to ensure all ingredients are safe. For a creamy texture, shredded cheddar cheese works best. It melts well and adds a rich flavor. You can also try mozzarella for a stretchier cheese. If you prefer something sharper, gouda or Monterey jack are great choices too. Feel free to mix different cheeses for a unique taste. Using uncooked pasta is possible, but you'll need to adjust cooking times. Start by adding the uncooked pasta to the skillet with the broth and cream. Increase the liquid amount to cover the pasta well. Cook it for about 10-15 minutes, or until tender. Stir frequently to prevent sticking. Different vegetables cook at different rates. For example, carrots take longer than peas. To adjust, add firmer veggies first, like carrots, and let them cook for a few minutes. Then, add quick-cooking vegetables, like peas, later. This way, all veggies will be tender and perfect. Yes, you can make this dish in advance. Prepare it fully but leave out the cheese topping. Store the mix in an airtight container in the fridge for up to 3 days. When ready to serve, reheat it in a skillet. Add cheese right before serving for the best melt. This blog post covered a hearty Chicken Pot Pie Pasta recipe. We detailed the ingredients, step-by-step instructions, and tips for perfecting each element. I shared ideas for variations and how to store leftovers. You can easily customize this dish to fit your taste. Whether you swap proteins or use different veggies, the options are endless. Enjoy making this comforting meal that brings warmth to your table. Happy cooking!

Chicken Pot Pie Pasta

A creamy and comforting pasta dish with chicken and mixed vegetables, reminiscent of chicken pot pie.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 cups cooked pasta (penne or rigatoni)
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 0.5 cup shredded cheddar cheese (optional)
  • for garnish fresh parsley, chopped

Instructions
 

  • Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside in a large mixing bowl.
  • In a spacious skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the shredded chicken. Sauté for about 2-3 minutes, stirring occasionally, until the chicken is heated through and slightly golden.
  • Incorporate the frozen mixed vegetables into the skillet with the chicken. Cook for approximately 5 minutes, stirring frequently, until the vegetables are heated and tender.
  • Slowly pour in the chicken broth and heavy cream, stirring well to combine. Sprinkle in the onion powder, garlic powder, dried thyme, and season with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing the flavors to blend beautifully.
  • Add the cooked pasta to the skillet with the creamy chicken and vegetable mixture. Toss everything thoroughly to ensure that the pasta is well coated in the sauce. Let it cook for an additional 3-4 minutes on low heat, allowing all the flavors to meld together.
  • If you like a cheesy finish, sprinkle the shredded cheddar cheese evenly over the top of the pasta. Cover the skillet for a minute or two to allow the cheese to melt slightly without overcooking.
  • Once everything is heated through and the cheese has melted, remove the skillet from heat. Garnish the dish with fresh chopped parsley for a pop of color and serve warm.

Notes

Serve in shallow bowls with extra parsley and black pepper for garnish.
Keyword chicken, comfort food, one-pot, pasta