Chicken Pot Pie Meets Pasta
Chicken Pot Pie Meets Pasta is the ultimate comfort food mash-up. This dish combines the creamy, hearty flavors of classic chicken pot pie with the ease of pasta. Tender chicken, vibrant veggies, and a rich, creamy sauce coat every bite of pasta, making it a meal the whole family will love. If you’ve ever wanted the taste of chicken pot pie without the hassle of a crust, this recipe is for you. It’s the perfect blend of cozy and convenient!
Ingredients
- 12 oz short pasta penne, bowtie, or rotini
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional, for topping
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the frozen vegetables and cook for 2–3 minutes until heated through.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Add garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes, or until the sauce thickens.
- Add Chicken and Pasta: Stir in the shredded chicken and cooked pasta, ensuring everything is evenly coated in the sauce.
- Optional Cheese Topping: If desired, sprinkle shredded cheddar cheese over the top and cover the skillet for 2–3 minutes to melt the cheese.
- Serve: Garnish with chopped parsley and serve hot.