There's something so heartwarming about a big bowl of Creamy Chicken Pot Pie Pasta, especially on chilly evenings when the world outside feels a little too nippy. I remember the first time I made this dish; it was a rainy Saturday, and my kids were bundled up with blankets on the couch. I whipped this up in no time, and soon the house was filled with the comforting aroma of butter, garlic, and chicken. It was one of those moments that felt like a warm hug, where every bite brought smiles and laughter around the table.
This recipe has become a staple in our home, especially during the fall when we crave cozy meals that bring us together. It's the kind of dish that makes you feel good inside, with creamy goodness that wraps around tender chicken and vibrant veggies. Perfect for busy weeknights or a lazy weekend, Creamy Chicken Pot Pie Pasta is a delicious twist on a classic, making it a keeper for sure!
Why You'll Love "Creamy Chicken Pot Pie Pasta"
- This dish comes together in just 35 minutes, making it perfect for busy weeknights.
- It uses simple ingredients you likely already have in your pantry and fridge.
- Family-friendly and sure to please even the pickiest eaters!
- Leftover chicken? This recipe is a fantastic way to use it up.
- Freezer-friendly! You can make a double batch and save some for it.
- The creamy sauce is rich and comforting, ideal for chilly days.
Ingredients You'll Need
- 12 ounces egg noodles - I love using wide egg noodles for that perfect bite.
- 2 tablespoons butter - Unsalted is best so you can control the seasoning.
- 1 large yellow onion, diced - This adds a lovely sweetness to the dish.
- 3 cloves garlic, minced - Fresh garlic is a must for that aromatic flavor.
- 1.5 cups frozen mixed vegetables, thawed - I usually grab a bag with peas, carrots, and corn.
- 1 teaspoon dried thyme - Perfect for that comforting, herby taste.
- 2 tablespoons all-purpose flour - This helps thicken your sauce.
- 1 cup chicken broth - Use low-sodium for better control over saltiness.
- 1 cup heavy cream - This is what makes the sauce luxuriously creamy.
- 2 cups cooked chicken breast, shredded - Leftover rotisserie chicken works great here!
- Salt and pepper to taste - Always adjust based on your preferences!
- Optional garnish: 2 tablespoons fresh parsley, chopped - Adds a pop of color and freshness.
Step-by-Step Instructions
Cook the Pasta
- Cook the egg noodles according to the package instructions. Drain and set aside.
Prepare the Sauce
- In a skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the mixed vegetables, thyme, and flour. Stir for 1-2 minutes.
- Gradually add the chicken broth and heavy cream. Bring to a simmer.
Combine and Serve
- Stir in the cooked chicken and season with salt and pepper. Mix in the cooked noodles until well combined.
- Garnish with fresh parsley if desired and serve warm.
Variations
- For a lighter version, swap heavy cream for half-and-half or a dairy-free alternative like coconut milk.
- Add seasonal veggies like spinach or asparagus for a fresh twist.
- Try using whole wheat pasta for added fiber.
- For a flavor boost, toss in some shredded cheddar cheese before serving.
- Experiment with rotisserie chicken for a quicker option or use turkey for a holiday twist.
Serving and Storage Tips
Serving
Serve your Creamy Chicken Pot Pie Pasta warm, topped with freshly chopped parsley for a burst of color. Pair it with a simple green salad or crusty bread to soak up that delicious sauce. Everyone will love digging into this comforting bowl of goodness!
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop, adding a splash of chicken broth if needed to loosen the sauce.
Helpful Notes
- Feel free to use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
- If you don't have chicken broth, vegetable broth works just as well.
- For added flavor, consider stirring in a teaspoon of Dijon mustard or a splash of Worcestershire sauce.
- Leftover veggies can be tossed in for extra nutrition and flavor.
- Adjust the seasoning to your taste; a pinch of cayenne can add a fun kick!
Frequently Asked Questions
Can I freeze Creamy Chicken Pot Pie Pasta?
Yes, you can freeze this dish! Allow it to cool completely, then store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
What can I use instead of chicken?
You can substitute chicken with cooked turkey, shredded rotisserie chicken, or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly.
How can I make this dish lighter?
To make it lighter, swap the heavy cream for half-and-half or a low-fat milk. You can also use whole wheat pasta for added fiber while cutting down on calories.
Final Thoughts
I hope you're as excited to try this Creamy Chicken Pot Pie Pasta as I am to share it with you! It's one of those recipes that not only fills bellies but also warms hearts, making it perfect for any family gathering or cozy dinner at home. Remember, cooking is all about enjoying the process, so don't stress if things get a little messy. Just have fun with it! Gather your loved ones around the table, dig into this comforting dish, and create some delicious memories. You've got this, and I can't wait for you to savor every bite!
Creamy Chicken Pot Pie Pasta
Equipment
- large pot
- Skillet
Ingredients
For the Pasta
- 12 ounces egg noodles
For the Sauce
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded
- Salt and pepper to taste
OPTIONAL GARNISH
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the mixed vegetables, thyme, and flour. Stir for 1-2 minutes.
- Gradually add the chicken broth and heavy cream. Bring to a simmer.
- Stir in the cooked chicken and season with salt and pepper. Mix in the cooked noodles until well combined.
- Garnish with fresh parsley if desired and serve warm.
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