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To make Chicken Pot Pie Pasta, you need these key items: - 8 oz pasta (fusilli or penne) - 2 tablespoons olive oil - 1 onion, diced - 2 carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 2 cups cooked chicken, shredded - 1 cup frozen peas - 3 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh parsley for garnish Each ingredient plays a role. The pasta forms the base. The chicken adds protein. The veggies give flavor and crunch. Herbs like thyme and rosemary bring warmth. The heavy cream makes the dish rich and creamy. You can tweak the recipe with these options: - Mushrooms for earthy flavor - Corn for sweetness - A splash of white wine for depth - Different herbs like basil or oregano Feel free to mix in your favorites. This way, you can make the dish your own. Here’s what you need to make this dish: - Large pot for boiling pasta - Large skillet for cooking veggies and chicken - Wooden spoon for stirring - Measuring cups and spoons for accuracy - Knife and cutting board for dicing Having the right tools makes cooking easier and more fun. You will enjoy every step! {{ingredient_image_1}} Start by boiling salted water in a large pot. Add 8 oz of pasta like fusilli or penne. Cook it according to the package instructions. This usually takes about 8-10 minutes. Once it's ready, drain the pasta and set it aside. You want it al dente for the best texture later. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook these veggies for about 5 minutes until they soften. Then, stir in 2 minced garlic cloves and cook for one more minute. This will fill your kitchen with a wonderful aroma. Next, add 2 cups of shredded cooked chicken to the pot. Mix it all together. Pour in 3 cups of chicken broth and bring it to a simmer. Now, lower the heat a bit. Stir in 1 cup of heavy cream, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Add salt and pepper to taste. Let this mix simmer for 5-7 minutes. It should thicken slightly during this time. After that, add your cooked pasta and 1 cup of frozen peas. Stir everything together until well mixed and heated through. Finally, take it off the heat and mix in 1 cup of shredded cheddar cheese. This will make the dish creamy and rich. Top it off with fresh parsley for a burst of color and flavor before serving. I love using fusilli or penne for this dish. They hold the creamy sauce well. Fusilli twists grab every bit of flavor. Penne's shape lets you enjoy the sauce in each bite. You can also try macaroni for a fun twist. Just make sure to cook the pasta until al dente. This way, it won't get mushy when mixed with the sauce. To achieve a creamy sauce, start with heavy cream. It gives richness and smoothness. Add it slowly to the chicken broth while stirring. This helps blend the flavors. Let the sauce simmer gently to thicken. If it’s too thick, add a splash of chicken broth. If it’s too thin, let it simmer longer. The key is patience and gentle heat. Seasoning makes a big difference in this dish. Use dried thyme and rosemary for a warm, earthy taste. A pinch of salt and pepper balances the flavors. Taste as you go, and adjust to your liking. Fresh parsley adds a nice touch at the end. It brings freshness and color to the dish. Don’t skip these steps; they make your meal shine! Pro Tips Cook Pasta Al Dente: Cooking the pasta slightly less than the package directions will ensure it stays firm when mixed with the sauce. Use Rotisserie Chicken: For a quicker meal, opt for store-bought rotisserie chicken to save time on cooking and shredding. Season Wisely: Adjust the salt and pepper after adding the cream, as the cheese will also add saltiness to the dish. Add Fresh Herbs: For a burst of flavor, consider adding fresh thyme or parsley just before serving to enhance the dish's aroma. {{image_2}} You can easily make this dish gluten-free. Just swap regular pasta for gluten-free pasta. Look for pasta made from rice or quinoa. These options cook well and taste great. Follow the same steps in the recipe. The sauce remains rich and creamy. This change makes the dish safe for those with gluten allergies. To make a vegetarian version, leave out the chicken. You can add more veggies instead. Try mushrooms, zucchini, or bell peppers for flavor. Tofu can also work well for protein. Use vegetable broth instead of chicken broth. The creamy sauce and spices still bring comfort to this dish. Cheese adds depth to your Chicken Pot Pie Pasta. While cheddar is a classic choice, you can try others. Mozzarella gives a stretchy, milky taste. Gruyère adds a nutty, rich flavor. For a kick, use pepper jack cheese. Mixing cheeses can create a unique flavor profile. Just remember to melt the cheese well for creaminess. Store your leftover Chicken Pot Pie Pasta in an airtight container. Let it cool first. Place it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, use a microwave-safe dish. Cover the dish with a lid or a damp paper towel. Heat in the microwave for one to two minutes. Stir halfway through to ensure even heating. You can also reheat on the stove over low heat. Add a splash of chicken broth or cream to keep it creamy. To freeze, let the pasta cool completely first. Portion it into freezer-safe bags. Remove as much air as possible before sealing. It will last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight, then reheat as described above. Yes, you can make Chicken Pot Pie Pasta ahead. Cook the pasta and sauce as usual. Let it cool down before storing it in a container. Keep it in the fridge for up to two days. When you are ready to eat, reheat it on the stove. Add a splash of water or broth to help with the sauce consistency. If you want a lighter option, use half-and-half. You can also use whole milk mixed with a little flour. This mix gives a nice creaminess. For a dairy-free choice, try coconut cream or almond milk. Just note that the flavor may change a bit. To make more servings, simply double or triple the ingredients. Use a larger pot to mix everything. Make sure to keep an eye on the cooking times. You want the pasta to be cooked just right and the sauce thick enough. This way, everyone gets a hearty portion of Chicken Pot Pie Pasta! This chicken pot pie pasta combines comfort with ease. We covered essential and optional ingredients, along with useful equipment to get started. Step-by-step instructions helped you prepare the dish perfectly. Tips on pasta types and sauce consistency boost your cooking skills. Variations let you customize for dietary needs. Finally, we shared storage tips for leftovers and answers to common questions. With these insights, you can create a satisfying meal once or many times! Enjoy your cooking adventure!

Chicken Pot Pie Pasta

A creamy and comforting pasta dish inspired by chicken pot pie.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz pasta (fusilli or penne)
  • 2 tablespoons olive oil
  • 1 whole onion, diced
  • 2 whole carrots, diced
  • 2 whole celery stalks, diced
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • for garnish fresh parsley

Instructions
 

  • In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
  • In the same pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables are softened (about 5 minutes).
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the shredded chicken and stir to combine. Then pour in the chicken broth and bring to a simmer.
  • Reduce the heat and stir in the heavy cream, thyme, rosemary, salt, and pepper. Let the mixture simmer for 5-7 minutes until slightly thickened.
  • Add the cooked pasta and frozen peas to the pot, stirring until everything is well-incorporated and heated through.
  • Remove from heat and mix in the shredded cheddar cheese until melted and creamy.
  • Serve immediately, garnishing with fresh parsley for added color and flavor.

Notes

Feel free to add other vegetables or spices to your liking.
Keyword chicken, comfort food, one-pot meal, pasta