This Classic Chicken Pot Pie Pasta takes your favorite comfort food combo and makes it easier! It’s creamy and cheesy, filled with chicken, veggies, and tasty herbs all in one bowl.
Key Ingredients & Substitutions
Pasta: I used rotini because its twist catches the creamy sauce beautifully. If you don’t have rotini, any short pasta like fusilli, farfalle, or penne will work just as well. Gluten-free pasta is also an option if you need it.
Chicken: Boneless, skinless chicken breasts are my go-to for this dish due to their lean quality. You can easily swap them for thighs for more flavor or use shredded rotisserie chicken to save time.
Vegetables: I recommend carrots, peas, and corn for a classic combo. Feel free to add bell peppers, green beans, or even mushrooms based on what you have on hand. Frozen veggies are great for convenience!
Cheese: Cheddar cheese adds a nice creaminess, but you can substitute it with Monterey Jack or even a dairy-free cheese if you prefer. Just note that this may slightly change the flavor.
How Do I Achieve a Creamy Sauce Without Clumps?
Creating a smooth, creamy sauce is key for this dish, and a few simple tips can help. First, make sure to cook the flour with the vegetables for a couple of minutes to eliminate the raw taste.
- Slowly whisk in the milk and chicken broth while stirring constantly. This prevents clumps from forming.
- Keep the heat at medium; if it’s too high, the sauce can become lumpy. Patience is essential here!
- If it does get clumpy, don’t worry. Use an immersion blender to smooth it out or whisk rigorously to break them down.
With these techniques, you’ll have a luscious sauce that coats the pasta perfectly! Enjoy your cooking!
Classic Chicken Pot Pie Pasta
Ingredients You’ll Need:
- 8 ounces rotini pasta (or any short pasta)
- 2 tablespoons olive oil or butter
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 medium carrot, diced
- 1/2 cup frozen peas
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/3 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (optional for added cheesiness)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This yummy Chicken Pot Pie Pasta takes about 15 minutes to prep and around 25 minutes to cook, making it a total of about 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to package instructions until it’s al dente. Once done, drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta is cooking, heat the olive oil or butter in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the skillet. Cook for about 6-8 minutes or until the chicken is golden and cooked through. Once cooked, remove the chicken from the skillet and set it aside.
3. Sauté the Veggies:
In the same skillet, add the finely chopped onion and diced carrot. Sauté for about 3-4 minutes, or until they start to soften. Add the minced garlic and continue to cook for another 30 seconds until it becomes fragrant.
4. Make the Creamy Sauce:
Sprinkle the flour over the sautéed vegetables and mix well. Cook for 1-2 minutes to get rid of any raw flour taste. Gradually whisk in the milk and chicken broth, stirring constantly until the mixture thickens and turns creamy. This should take about 4-5 minutes.
5. Combine Everything:
Next, stir in the frozen peas, corn, thyme, rosemary, and sage. Let it cook for an additional 2 minutes until everything is heated through. Then, lower the heat and add back the cooked chicken and drained pasta. If you want, sprinkle in the shredded cheddar cheese for extra creaminess. Stir until everything is well combined and the cheese has melted. Taste and add more salt and pepper if needed.
6. Serve and Garnish:
Transfer the Chicken Pot Pie Pasta to serving bowls and sprinkle with fresh parsley for a pop of color and freshness. Enjoy your comforting meal!
This dish brings all the cozy, warm, and hearty flavors of chicken pot pie into a creamy pasta form — perfect comfort food for any day! Enjoy!
Can I Use Leftover Cooked Chicken for This Recipe?
Absolutely! Using leftover cooked chicken or rotisserie chicken can save you time. Just shred the chicken and add it in during the last few minutes of cooking to heat it through.
What Can I Substitute for the Chicken Broth?
If you don’t have chicken broth on hand, you can substitute it with vegetable broth or even water, although using broth enhances the flavor of the dish. Homemade stock works wonderfully too!
Can I Make This Recipe Vegetarian?
Yes! Simply omit the chicken and use extra vegetables like bell peppers or mushrooms. Replace chicken broth with vegetable broth, and you could also add some beans for extra protein.
How Should I Store Leftovers?
Store any leftover Chicken Pot Pie Pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to help loosen the sauce if it thickens too much.
