If you’re looking for a quick yet satisfying meal that brings together the warmth of chicken pot pie and the ease of pasta, then chicken pot pie pasta is your answer. This dish blends tender chicken, hearty vegetables, and a creamy sauce over pasta, making it a delightful comfort food for all occasions. Perfect for busy weeknights, this recipe will become a family favorite in no time!
Ingredients
– 8 oz fettuccine pasta
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup peas
– 1 cup chicken broth
– 1 cup heavy cream
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 450 calories, 25g protein, 20g fat, and 50g carbohydrates. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Cook the fettuccine pasta according to package instructions until al dente.
- Drain and set aside the pasta.
- In a large skillet, sauté the diced carrots and celery until softened.
- Add the shredded chicken and peas to the skillet.
- Pour in the chicken broth and bring to a simmer.
- Add heavy cream and stir to combine.
- Season with garlic powder, onion powder, salt, and pepper.
- Let the mixture simmer for 5 minutes to thicken.
- Add the cooked pasta to the skillet and mix well.
- Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute rotisserie chicken for cooked chicken for a quicker prep. Additionally, frozen mixed vegetables can replace fresh veggies. Use half-and-half instead of heavy cream for a lighter sauce.
Serving and Pairings
This chicken pot pie pasta pairs well with a simple green salad or garlic bread. A glass of white wine complements the dish beautifully, enhancing its creamy flavors.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over low heat, adding a splash of chicken broth if needed. This dish can be frozen for up to 2 months, but the pasta may become soft upon reheating.
Cooking Mistakes
- Overcooking the pasta can lead to mushiness; ensure it’s al dente.
- Not seasoning adequately can result in bland flavors.
- Using low-quality chicken broth can affect the overall taste.
- Forgetting to simmer the sauce can leave it too thin.
- Skipping the garnish makes the dish less visually appealing.
Helpful Tips
- Add a sprinkle of cheese for extra creaminess.
- Use a mix of fresh herbs for enhanced flavor.
- Adjust the thickness of the sauce by adding more or less cream.
- Experiment with different pasta shapes for variety.
FAQs
Can I use other types of pasta?
Yes, you can substitute fettuccine with any pasta shape you prefer, like penne or rotini. Just adjust cooking times accordingly.
Is this dish suitable for freezing?
Yes, chicken pot pie pasta can be frozen. Just ensure it’s stored in an airtight container, and consume within two months for best quality.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with mushrooms and use vegetable broth instead of chicken broth for a vegetarian version.
How can I make this dish spicier?
Add a pinch of red pepper flakes or diced jalapeños to the sauce for an extra kick.
What can I serve with chicken pot pie pasta?
This dish pairs well with a light salad, garlic bread, or steamed vegetables to balance the richness.
Conclusion
Chicken pot pie pasta is a delightful fusion of two beloved comfort foods. Its creamy texture and hearty ingredients make it a perfect meal for any occasion. With simple ingredients and straightforward steps, this dish is sure to please everyone at your table!
Chicken Pot Pie Pasta
Ingredients
- 8 oz fettuccine pasta
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup peas
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions until al dente.
- Drain and set aside the pasta.
- In a large skillet, sauté the diced carrots and celery until softened.
- Add the shredded chicken and peas to the skillet.
- Pour in the chicken broth and bring to a simmer.
- Add heavy cream and stir to combine.
- Season with garlic powder, onion powder, salt, and pepper.
- Let the mixture simmer for 5 minutes to thicken.
- Add the cooked pasta to the skillet and mix well.
- Garnish with fresh parsley before serving.
