Chicken Pot Pie Pasta
A comforting and creamy dish that combines the flavors of chicken pot pie with pasta, perfect for busy nights or family gatherings.
Ingredients
Main Ingredients
- 12 oz pasta of your choice (such as penne or fusilli)
- 2 cups cooked chicken, shredded or diced Feel free to use rotisserie chicken to save time.
- 1 cup mixed vegetables (carrots, peas, corn) You can customize the mixed vegetables according to your preference.
- 2 cloves garlic, minced
- 2 cups chicken broth For added flavor, try using homemade chicken broth.
- 1 cup heavy cream Can be substituted with half-and-half or whole milk.
- 1/2 cup Parmesan cheese, grated You can use cheddar or mozzarella for a different flavor.
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
- Sprinkle the flour over the garlic and butter, stirring constantly to make a roux.
- Slowly whisk in the chicken broth, ensuring no lumps remain. Simmer until the mixture thickens.
- Stir in the heavy cream, Parmesan cheese, salt, and pepper. Cook until the sauce is smooth and creamy.
- Add the cooked chicken and mixed vegetables to the sauce, stirring to combine.
- Gently fold in the cooked pasta until well coated with the sauce.
Serving
- Serve the Chicken Pot Pie Pasta hot, garnished with additional Parmesan cheese and fresh herbs if desired.
Notes
To store leftover Chicken Pot Pie Pasta, allow it to cool completely. Place it in an airtight container and refrigerate for up to 3 days. When you’re ready to eat, simply reheat it on the stove or in the microwave, adding a splash of chicken broth or cream if needed to loosen the sauce.