Introduction
There’s something undeniably comforting about a warm bowl of pasta, especially when it’s infused with the flavors of a classic chicken pot pie. Our Quick Chicken Pot Pie Pasta marries the heartiness of tender chicken, vibrant vegetables, and a luxuriously creamy sauce, all tossed together with your favorite pasta. This dish is not only a delight to eat, but it also comes together in just 25 minutes, making it the perfect solution for busy weeknights or when you crave a bit of home-cooked goodness. Let’s dive into this quick and delicious recipe that promises to become a family favorite!
Ingredients
- 8 oz. pasta of choice (like rotini or penne)
- 1 lb. cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley (for garnish)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Directions and Instructions
- Begin by cooking the pasta according to package instructions. Once perfectly al dente, drain it and set aside while you prepare the sauce.
- In a large skillet, heat the olive oil over medium heat until shimmering, then add the shredded chicken. Sauté for 2-3 minutes, stirring occasionally until the chicken is heated through and slightly golden.
- Next, stir in the frozen mixed vegetables, allowing them to cook for an additional 3-4 minutes. You’ll want them warmed and vibrant, adding a splash of color to your dish.
- Pour in the chicken broth and heavy cream, then sprinkle in the garlic powder, onion powder, dried thyme, salt, and black pepper. Bring this lovely mixture to a gentle simmer, letting all those aromas meld together.
- Allow the sauce to simmer for about 5 minutes, giving it time to thicken slightly and become rich and creamy.
- Now, it’s time to combine! Stir the cooked pasta and Parmesan cheese into the skillet until everything is well-coated and the cheese melts into the sauce.
- Remove the skillet from heat, garnish with fresh parsley for a pop of freshness, and serve your delicious chicken pot pie pasta warm.
Notes or Tips
- Feel free to customize the vegetables! Fresh veggies like peas, carrots, or even chopped broccoli can add a delightful twist.
- For added depth, consider incorporating a splash of white wine before adding the broth.
- This recipe is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove with a splash of broth or cream to regain that creaminess.
Cooking Techniques
This recipe utilizes basic sautéing and simmering techniques that are essential in home cooking. Sautéing the chicken and vegetables helps develop a depth of flavor, while simmering allows the ingredients to meld together beautifully, creating a comforting sauce that clings to the pasta.
FAQ
- Can I use raw chicken instead of cooked? Yes! Simply dice the chicken and sauté it in the skillet until it’s fully cooked before adding the vegetables.
- What type of pasta works best? Any pasta will work, but short shapes like rotini or penne hold onto the sauce beautifully!
- Is there a dairy-free option? Absolutely! Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and leave out the cheese or use a dairy-free substitute.
Conclusion
Your dinner table deserves a dish that is both comforting and quick, and this Quick Chicken Pot Pie Pasta delivers just that. With every creamy, flavorful bite, you’ll find yourself wrapped in a warm embrace of nostalgia. It’s an easy way to enjoy the beloved flavors of chicken pot pie without the fuss of a traditional recipe. So gather your loved ones, serve up a big bowl, and enjoy the smiles that come with every forkful!