Chicken Pot Pie Pasta

Welcome to a new world of comfort food, my friends! Today, we are talking about Chicken Pot Pie Pasta. Imagine all the creamy, chunky, comforting flavors of a chicken pot pie, but married harmoniously with a fulfilling pasta dish. This dish is perfect for Sunday family dinners, potlucks, or just for those moments when you need an extra dose of comfort on a plate. Not to mention, this is a total crowd-pleaser, filled with succulent chicken chunks, mixed veggies, and coated in a creamy, savory sauce.

This Chicken Pot Pie Pasta is going to rock your culinary world, my folks. It’s like bite into a creamy and rich cloud of deliciousness. Believe me when I say, you and your guests are going to absolutely fall in love with this dish.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Yield: 6 bowls of pasta

Ready to dive in? Grab your apron, we’re about to make some pasta magic!

Ingredients & Equipment You’ll Need

• 3 cups of pasta
• 2 chicken breasts, diced
• 2 cups of mixed veggies
• 2 cups of cream
• �� cup grated parmesan
• 3 cloves garlic, minced
• �� onion, diced
• 2 tbsp butter
• Salt and pepper to taste

You’ll also need a large non-stick frying pan, a medium pot, and a slotted spoon.

The star in this dish is, without doubt, the chicken ��� it brings moisture and flavor. The mixed veggies add sweetness and color while the cream melds everything together into cheesy, delectable perfection. You can substitute chicken with turkey, and the cream with a dairy-free alternative for dietary requirements.

How To Make Chicken Pot Pie Pasta

1. Begin by boiling your pasta according to the package instructions. Remember not to overcook it, al dente is key!
2. While your pasta is boiling, saute the chicken pieces in your large non-stick frying pan with a bit of butter until fully cooked. Then remove from the pan and set aside.
3. Next, saute the diced onions and minced garlic in the same pan until translucent. Then, add in your mixed vegetables and saute for a few more minutes.
4. Stir in the cream, cooked chicken, and the boiled pasta into the pan. Mix until everything is coated with the cream. Continue to cook this for a few more minutes, allowing all the ingredients to meld together.
5. Lastly, stir in the grated parmesan and season with salt and pepper.

Tips For The Best Results

• Use fresh ingredients for the best flavors.
• Be careful not to overcook the pasta. Aim for al dente.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• This dish is also freezer-friendly. Freeze for up to a month.

Frequently Asked Questions

Q: Can I use any type of pasta for this recipe?
A: Yes! Any type of pasta will work for this dish. Go with your preference.

Q: Can I substitute the chicken with other meats?
A: Absolutely! Turkey, beef or pork will be just as delicious.

Q: Can this dish be made ahead?
A: Yes, you can pre-cook the pasta and chicken, then mix everything together when ready to serve.

Q: Can I use frozen veggies?
A: Definitely, just ensure they are fully thawed before cooking.

Q: Is this dish gluten-free?
A: It can be! Just use gluten-free pasta and ensure all your other ingredients are gluten-free.

Nutritional Facts of Chicken Pot Pie Pasta

*Based on a 2000 calorie diet

• Calories: 657
• Fat: 25g
• Carbohydrates: 64g
• Protein: 45g

Well, there you have it, folks – our star dish for the day, the Chicken Pot Pie Pasta. It’s comfort food at its best and a surefire hit at your next dinner event. I like to serve it with a fresh, crisp salad on the side. Just perfect!