Description
This Chicken Pot Pie Pasta recipe combines the comforting flavors of classic chicken pot pie with the ease and heartiness of pasta. Tender chicken and mixed vegetables are simmered in a creamy, herb-infused sauce and tossed with rotini pasta for a satisfying and cozy meal perfect for any day of the week.
Ingredients
Scale
Pasta
- 12 oz rotini pasta
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (carrots, peas, corn)
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream (Can substitute with half and half for a lighter version.)
- 1 cup shredded cheddar cheese (optional)
Seasonings and Others
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup breadcrumbs (optional for topping)
Instructions
- Cook the pasta: In a large pot, bring water to a boil and add a pinch of salt. Add the rotini pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
- Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breasts and season with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes, stirring occasionally.
- Sauté aromatics: Add the diced onion and minced garlic to the skillet with the chicken. Cook for 2-3 minutes, or until the onion becomes translucent and fragrant.
- Make the sauce: Stir in the frozen mixed vegetables, chicken broth, heavy cream, thyme, parsley, and all-purpose flour. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a creamy consistency, about 5-7 minutes.
- Combine pasta and sauce: Add the cooked rotini pasta into the skillet and stir well to incorporate all ingredients evenly.
- Optional baking step: For a baked version, transfer the mixture to a baking dish. Sprinkle shredded cheddar cheese and breadcrumbs evenly on top. Bake at 350°F (175°C) for 15-20 minutes, until the topping is golden and bubbly.
- Serve: Serve the Chicken Pot Pie Pasta hot, straight from the skillet or baked dish, and enjoy this comforting meal.
Notes
- You can substitute half and half for the heavy cream to reduce fat content.
- Using fresh herbs instead of dried can enhance the flavor.
- For a gluten-free version, use gluten-free pasta, flour, and breadcrumbs.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Adding cheese and breadcrumbs gives a nice crispy topping, but this step is optional.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Baking (optional)
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Chicken pot pie pasta, creamy chicken pasta, comfort food, easy chicken dinner, one-pot pasta
