Chicken Pot Pie Pasta combines tender chicken, colorful vegetables, and a creamy sauce with hearty penne pasta. It’s all the comforting flavors of a classic chicken pot pie, made easier and quicker in pasta form—perfect for weeknights or family dinners.
Why We Love This Chicken Pot Pie Pasta Recipe
You may wonder what sets Chicken Pot Pie Pasta apart from other comfort food dishes. Here are a few reasons why this recipe is sure to captivate your taste buds and win over your heart:
Quick and Easy: This dish is designed for those who want a hearty meal without spending hours in the kitchen. With minimal prep and a short cooking time, you can have a delicious dinner ready in no time.
Versatile Ingredients: The ingredients used in Chicken Pot Pie Pasta are often pantry staples. You can easily tweak the vegetables based on what you have on hand or prefer, making this a flexible recipe.
Nourishing and Satisfying: Packed with protein, vitamins, and minerals, each serving of this pasta is a wholesome meal. It is both filling and nourishing, making it great for feeding hungry families.
Leftovers Made Easy: If you happen to have leftovers (which is rare), they reheat beautifully. Enjoy a comforting bowl of Chicken Pot Pie Pasta for lunch the next day—it’s just as delicious!
Family-Friendly: The flavors in this dish are appealing to all ages. Kids love pasta, and when you combine it with tender chicken and flavorful veggies, you create a meal that the whole family will devour.
Ingredients for Chicken Pot Pie Pasta
Here’s everything you’ll need to create this comforting dish:
- 1 pound boneless skinless chicken thighs, cubed into 1-inch pieces
- 4 tablespoons butter or olive oil
- 3 cups diced yellow onion
- 2 cups thinly sliced carrots
- 2 cups thinly sliced celery
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 2 cups homemade chicken stock or low-sodium chicken broth
- 1 tablespoon cornstarch or tapioca starch
- 1 cup heavy cream or coconut milk
- 1½ cups frozen peas
- 12 ounces penne pasta
- 1 teaspoon sea salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- Optional: 1 tablespoon chopped fresh parsley for garnish
How to Make Chicken Pot Pie Pasta
Now that you have gathered your ingredients, it’s time to bring this dish to life. Let’s walk through each step to ensure your Chicken Pot Pie Pasta comes out perfectly.
Sauté the Chicken: Start by heating a large skillet over medium-high heat. Add 1 tablespoon of butter or olive oil. Once it’s hot, add the cubed chicken thighs. Sauté the chicken until it’s barely cooked through, about 5-7 minutes. Remove it from the skillet and set it aside.
Cook the Vegetables: Lower the heat to medium, and add the remaining butter or olive oil to the skillet. Once melted, toss in the diced onions, sliced carrots, and celery. Cook these vegetables until they have softened, which should take about 5 minutes. The gentle cooking will allow the flavors to meld beautifully.
Add the Herbs and Broth: Stir in the fresh or dried thyme for that herby aroma. Next, pour in the chicken stock or broth. Allow the mixture to simmer until the vegetables are fully tender, roughly 10 minutes.
Prepare the Pasta: While the vegetables are cooking, bring a large pot of salted water to a boil for the pasta. Cook the penne pasta according to the package instructions until it reaches al dente. Drain and set aside.
Thicken the Sauce: In a small bowl, mix the cornstarch with a little water until it’s dissolved. Once the veggies are tender, ensure there is enough broth in the skillet, and add the heavy cream (or coconut milk) along with the cornstarch mixture. Stir continuously as the sauce begins to thicken.
Combine Chicken and Peas: Add the sautéed chicken back into the skillet along with the frozen peas. Stir everything together and let it bubble gently for 2-3 minutes until heated through.
Mix in the Pasta: Once the sauce has thickened and the chicken and peas are nicely combined, add the drained penne pasta to the skillet. Stir everything together until the pasta is well coated in the sauce.
Season and Serve: Taste your dish and adjust the seasoning with salt and pepper as needed. If you’d like, garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately and enjoy the comforting deliciousness!
How to Serve Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is best served warm. You can dish it out into bowls and garnish each serving with parsley to elevate its presentation. Pair it with a simple side salad or crusty bread to complete your meal. This dish is perfect for family dinners, but it also impresses guests when entertaining. Encourage your family or friends to dig in—you’ll enjoy the sense of togetherness that a shared meal creates.
Additionally, consider offering toppings like grated parmesan cheese or a splash of hot sauce for those who like a bit of extra flavor. The creamy sauce pairs beautifully with many toppings, making it easy to cater to diverse palates.
Expert Tips for Chicken Pot Pie Pasta
While the recipe is straightforward, here are some expert tips to take your Chicken Pot Pie Pasta to the next level:
Chicken Choices: Although chicken thighs are recommended for their tenderness, you can substitute them with chicken breasts if you prefer. Just ensure not to overcook the chicken, as it can become dry.
Fresh Veggies: Feel free to experiment with other vegetables. Peppers, green beans, or even corn can add color and variety to your dish.
Cream Alternatives: If you’re looking for a lighter option, consider using half-and-half instead of heavy cream, or stick with coconut milk for a dairy-free version.
Thickening the Sauce: If you want a thicker sauce, you can add more cornstarch mixed with water. Just ensure it simmers for a few minutes to cook the starch.
Leftover Makeover: If you have any leftover Chicken Pot Pie Pasta, repurpose it for a creamy pasta bake. Just top with breadcrumbs and cheese, and bake it until golden and bubbly.
How to Store Chicken Pot Pie Pasta
If there are any leftovers, you can store them in the refrigerator. Allow the pasta to cool down before transferring it to an airtight container. It will stay fresh in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stovetop or microwave until warmed through.
You can also freeze portions for longer storage. Just make sure to let it cool completely before placing it in freezer-safe containers. It will keep well for about 2-3 months. Thaw in the refrigerator overnight before reheating for the best results.
Variations of Chicken Pot Pie Pasta
One of the best things about Chicken Pot Pie Pasta is its versatility. Here are a few variations you can try to keep things exciting:
Protein Swap: Instead of chicken, feel free to use turkey or even cooked shredded beef or lamb. Each protein will add its own unique flavor to the dish.
Vegetarian Option: To make a vegetarian version, skip the chicken and add additional vegetables like mushrooms, or substitute with plant-based protein or lentils for protein.
Spice it Up: For those who enjoy a bit of heat, add crushed red pepper flakes or diced jalapeños to the sauce during cooking.
Herb Infusion: Experiment with different herbs such as rosemary, oregano, or a sprinkle of dill, to customize the flavor profile to your liking.
Cheesy Delight: Add a handful of shredded cheese into the mix before serving for a creamy, cheesy twist that takes comfort to another level.
FAQ
What is Chicken Pot Pie Pasta?
Chicken Pot Pie Pasta is a delightful and comfort-filled dish that combines the flavors of a classic chicken pot pie with pasta. It features tender chicken, flavorful vegetables, and a creamy sauce all tossed with penne pasta.
How long does it take to make Chicken Pot Pie Pasta?
The preparation and cooking time for Chicken Pot Pie Pasta is approximately 30-40 minutes. It’s an efficient recipe perfect for busy weeknights while still delivering that hearty comfort you crave.
Can I customize the ingredients?
Absolutely! Chicken Pot Pie Pasta is very adaptable. You can switch up the veggies or use a different protein according to your preferences. This flexibility makes it a fantastic choice for varying tastes.
Chicken Pot Pie Pasta
Equipment
- Skillet
- Pot
- Mixing Bowl
Ingredients
- 1 lb. boneless skinless chicken thighs cubed into 1-inch pieces
- 4 Tbsp. butter or olive oil
- 3 cups diced yellow onion
- 2 cups thinly sliced carrots
- 2 cups thinly sliced celery
- 1 Tbsp. chopped fresh thyme or 1 tsp dried thyme
- 2 cups homemade chicken stock or low-sodium chicken broth
- 1 Tbsp. cornstarch or tapioca starch
- 1 cup heavy cream or coconut milk
- 1.5 cups frozen peas
- 12 oz. penne pasta
- 1 tsp. sea salt or to taste
- 1 tsp. freshly ground black pepper or to taste
- 1 Tbsp. chopped fresh parsley for garnish (optional)
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter or olive oil and sauté the cubed chicken until barely cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Lower the heat to medium, add the remaining butter or oil, and cook the diced onions, carrots, and celery until softened, about 5 minutes.
- Stir in the thyme and pour in the chicken stock or broth. Simmer until the vegetables are tender, about 10 minutes.
- Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a small bowl, mix the cornstarch with a little water to dissolve. Add the heavy cream and the cornstarch mixture to the skillet, stirring until the sauce thickens.
- Add the sautéed chicken and frozen peas to the skillet, stirring gently until heated through, about 2-3 minutes.
- Mix in the drained penne pasta, stirring until well coated in the sauce. Adjust seasoning with salt and pepper to taste.
- Serve warm, garnished with chopped parsley if desired.
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