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- 8 oz penne pasta - 2 cups cooked chicken, shredded - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup carrots, diced - 1 cup frozen peas - 1 cup celery, diced The main star of this dish is the penne pasta. It has a great shape to hold the creamy sauce well. You can use any cooked chicken you have on hand. Shredded chicken works best. Next, add fresh veggies like onion, garlic, carrots, celery, and peas. These bring color and flavor to the dish. - 2 tablespoons olive oil - 2 cups chicken broth - 1 cup heavy cream - 1/4 cup all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste For the sauce, you'll need olive oil, chicken broth, and heavy cream. These create a rich and creamy base. Flour helps thicken the sauce. Dried herbs like thyme and rosemary add a nice touch. Don't forget salt and pepper to make it pop. - Fresh parsley, chopped (for garnish) - Additional spices or cheese Garnishes can take your dish to the next level. Fresh parsley adds color and freshness. You can also sprinkle on cheese or extra spices if you like. These little touches make your meal look and taste even better. {{ingredient_image_1}} To cook penne pasta properly, follow the package instructions. Start with a large pot of salted water. Bring it to a boil. Add the penne and stir it gently. Cook until it is al dente, which means it should still have a slight bite. Drain the pasta in a colander. To prevent sticky pasta, rinse it under cold water after draining. This removes excess starch. You can also toss it with a little olive oil to keep it separated. For the chicken and vegetables, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté it until it becomes translucent, about three to four minutes. Stir in minced garlic and cook for one minute until it smells good. For shredding cooked chicken, use two forks to pull it apart. This makes it easy and quick. Once the onion and garlic are ready, add diced carrots, celery, and shredded chicken. Cook for about five minutes until the veggies soften. To make the sauce, sprinkle flour over the chicken and vegetables and stir to coat. Cook for two minutes to remove the raw flour taste. Gradually pour in chicken broth while stirring. This helps to avoid lumps. Add dried thyme and rosemary, then season with salt and pepper. Bring this mixture to a simmer. Let it thicken for about five minutes. After thickening, reduce the heat. Stir in heavy cream and add frozen peas. Cook for another two to three minutes until everything is hot. Now for the final assembly! Add the cooked penne pasta to the skillet with the sauce. Mix it well so the pasta gets coated. Taste the dish and adjust seasonings as needed. Serve hot, and enjoy your Chicken Pot Pie Pasta! To get the best creaminess in your Chicken Pot Pie Pasta, choose a heavy cream with at least 36% fat. This gives your sauce a rich and smooth texture. Look for brands that are organic for better flavor. You can also try a few techniques. Start by adding the heavy cream slowly. Stir it in gently to mix it well. This helps keep your sauce velvety. If you want it even creamier, add a bit of cream cheese. It melts well and adds a nice tang. When you're short on time, every minute counts. Start by chopping your vegetables ahead of time. You can do this the night before. Store them in the fridge to keep them fresh. For cooking, use a large skillet. This helps everything cook faster. If you're in a hurry, use pre-cooked chicken. This saves you time on cooking and shredding. Chicken Pot Pie Pasta is great on its own, but you can make it even better. Pair it with a simple salad. A light green salad with vinaigrette works well. For something fun, bake it in a casserole dish. Top it with breadcrumbs or cheese for a crispy layer. This adds texture and makes it look fancy. Enjoy your meal with family and friends! Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds a flavorful touch. Vegetable Variations: Feel free to swap in your favorite vegetables, such as bell peppers or green beans, to customize the dish to your liking. Thicken with Cornstarch: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering broth. Make it Ahead: This dish can be prepared ahead of time. Simply reheat it on the stove, adding a splash of chicken broth to loosen the sauce. {{image_2}} You can make Chicken Pot Pie Pasta healthier in a few simple ways. First, swap regular penne pasta for whole-grain pasta. This change adds fiber and nutrients. You can also use low-fat cream instead of heavy cream. It still tastes great but lowers the fat content. Moreover, adding more vegetables is a fantastic option. Consider using spinach, bell peppers, or zucchini. These veggies boost vitamins and add color to your dish. To change the flavor of your Chicken Pot Pie Pasta, try adding fresh herbs. Basil or oregano can lift the taste. Just sprinkle in a teaspoon or two while cooking. You can also experiment with different proteins. Instead of chicken, try turkey or even tofu for a vegetarian touch. Each protein brings a unique taste and texture. This way, you can make the dish your own. One-pot Chicken Pot Pie Pasta is a great option for easy cleanup. You can cook everything in one pot. Start by cooking the pasta in the same pot as the sauce. This method saves time and makes the pasta soak up the flavor. Keep in mind that you may need to adjust cooking times. Ensure the pasta is tender and the sauce is thick. Stir often to prevent sticking. This style makes dinner simple and quick! To keep your Chicken Pot Pie Pasta fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. This helps keep the dish moist. Store it in the fridge for up to three days. - Freezing: For longer storage, freeze the pasta. Use a freezer-safe container or bag. Make sure to remove as much air as possible. It can last up to three months in the freezer. Thaw it overnight in the fridge before reheating. You have two main ways to reheat Chicken Pot Pie Pasta: - Stovetop: Heat a skillet over medium heat. Add a splash of chicken broth or water to prevent sticking. Stir the pasta for about 5 to 7 minutes until warm. - Microwave: Place the pasta in a microwave-safe bowl. Add a little broth to keep it moist. Cover with a lid or plastic wrap. Heat in 1-minute intervals, stirring in between, until hot. Before serving, always check the temperature. It should be hot all the way through. If it looks dry, add more broth or cream to restore its creaminess. You can use several options instead of heavy cream. Here are some ideas: - Half-and-half: This has less fat but can still give a nice creaminess. - Milk with butter: Mix 3/4 cup milk with 1/4 cup melted butter for a quick fix. - Coconut milk: This adds a touch of sweetness and works well in many recipes. - Greek yogurt: It’s thick and creamy, plus it adds protein. These substitutes can lighten the dish while still keeping it tasty. Yes, you can prepare this dish ahead of time! Here are some tips: - Cook the pasta: You can cook it a day before and store it in the fridge. - Make the sauce: Prepare the sauce and store it separately. It keeps well for a few days. - Combine before serving: Mix the pasta and sauce just before you eat. This way, everything stays fresh. Leftovers from Chicken Pot Pie Pasta can last in the fridge for about 3-4 days. To keep them safe: - Store in airtight containers: This helps prevent spoilage. - Reheat thoroughly: Make sure to heat it until it's steaming hot. - Check for smell or change in texture: If anything seems off, it’s best to throw it out. By following these steps, you’ll enjoy this comforting dish for days! In this article, we explored how to make a delicious Chicken Pot Pie Pasta. You learned about main ingredients, pantry essentials, and optional garnishes that add flair. We went step-by-step through cooking pasta, preparing chicken, and creating a creamy sauce. Tips for perfecting creaminess and speeding up your meal prep were also shared. Finally, we discussed variations and storage for leftovers. Experiment with flavors and enjoy this recipe. Happy cooking!

Chicken Pot Pie Pasta Delight

A creamy and comforting pasta dish that combines the flavors of chicken pot pie with penne pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz penne pasta
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup heavy cream
  • 0.25 cup all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced carrots, celery, and shredded chicken to the skillet. Cook for about 5 minutes until the vegetables start to soften.
  • Sprinkle the flour over the chicken and vegetables, stirring to coat and cook for an additional 2 minutes.
  • Gradually pour in the chicken broth while continuously stirring to avoid lumps. Add the thyme, rosemary, and season with salt and pepper.
  • Bring the mixture to a simmer and let it thicken for about 5 minutes.
  • Once thickened, reduce the heat and stir in the heavy cream, followed by the frozen peas. Allow everything to cook for another 2-3 minutes until heated through.
  • Add the cooked penne pasta to the skillet, mixing it in with the sauce until the pasta is well coated.
  • Adjust seasoning if necessary, and serve hot, garnished with freshly chopped parsley.

Notes

Garnish with fresh parsley for added flavor.
Keyword chicken, comfort food, pasta, pot pie