Chicken pot pie is a classic comfort food, but sometimes you crave a lighter, quicker version. This Chicken Pot Pie Pasta recipe delivers all the familiar flavors – creamy, cheesy, and brimming with tender chicken and vegetables – in a satisfying pasta dish. It's a perfect weeknight meal that's both delicious and easy to make.
What Makes This Chicken Pot Pie Pasta Recipe Unique?
This isn't your average pasta dish. We're not just throwing some chicken and veggies into a sauce. We're crafting a true pot pie experience in pasta form. The key is the creamy, decadent sauce that mimics the rich filling of a classic chicken pot pie. We achieve this with a blend of cream cheese, cream of mushroom soup, and a touch of milk, creating a velvety texture that coats each strand of pasta perfectly. The addition of peas, carrots, and celery adds that quintessential pot pie vegetable medley, and the crispy pie crust topping (optional, but highly recommended!) brings the whole dish together.
Ingredients You'll Need:
- 1 pound boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
- 1 pound pasta (ditalini, rotini, or your favorite short pasta works well)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 4 ounces cream cheese, softened
- 10.75 ounces cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: Refrigerated pie crust, cut into strips
Instructions:
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Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and set aside.
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Sauté the Vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Create the Sauce: Stir in the cream cheese, cream of mushroom soup, and milk. Cook, stirring constantly, until the cream cheese is melted and the sauce is smooth.
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Combine Everything: Add the cooked pasta, shredded chicken, and frozen peas to the skillet. Stir to combine. Season with salt and pepper to taste. Stir in the cheddar cheese until melted and creamy.
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Optional Pie Crust Topping: If using, arrange the pie crust strips on top of the pasta mixture in a criss-cross pattern.
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Bake (Optional): If you added the pie crust, bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the crust is golden brown and the filling is bubbly. If omitting the pie crust, simply serve immediately.
Frequently Asked Questions (FAQs)
Can I use different vegetables?
Absolutely! Feel free to substitute or add other vegetables you enjoy, such as broccoli, mushrooms, or corn.
What kind of pasta works best?
Short pasta shapes like ditalini, rotini, or shells work best for this recipe because they hold the sauce well.
Can I make this recipe ahead of time?
You can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator. Cook the pasta and combine everything just before serving. Adding the pie crust should be done right before baking.
Is this recipe kid-friendly?
Yes! This recipe is a great way to get kids to eat their vegetables. The creamy sauce and cheesy flavor make it appealing to even the pickiest eaters.
Can I freeze this recipe?
Yes, this Chicken Pot Pie Pasta freezes well. Allow it to cool completely before storing in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Success:
- Don't overcook the pasta: Overcooked pasta will become mushy. Cook it al dente for the best texture.
- Use good quality cream cheese: The cream cheese is a key ingredient in the sauce, so using a good quality brand will make a difference in the taste and texture.
- Taste and adjust seasoning: Add more salt, pepper, or other seasonings to taste as needed.
This Chicken Pot Pie Pasta recipe is a delicious and satisfying meal that’s perfect for a weeknight dinner. The comforting flavors and creamy texture will surely become a family favorite! Enjoy!
