Ah, Chicken Pot Pie Pasta! This delightful dish is a splendid twist on the classic comfort food we all know and love. Imagine taking the rich, soothing flavors of a traditional chicken pot pie and transforming it into a delightful pasta dish. It’s perfect for those busy weeknights when you crave something warm and inviting but need to whip it up in no time. The creamy sauce, tender chicken, and satisfying noodles come together with ease to create a meal that pleases everyone at the dinner table.
Moreover, Chicken Pot Pie Pasta is a wonderful way to use up leftover chicken or rotisserie chicken. Rather than letting those tasty morsels go to waste, you can create magic with just a few pantry staples. This dish teaches us the beauty of cooking with what we have on hand! It’s resourceful and economical, making it as practical as it is delicious.
Finally, let us not forget how comfort food warms our hearts and nourishes our souls. On a chilly evening, nothing hits the spot quite like a bowl of creamy pasta infused with pieces of savory chicken and vegetables. It’s not just a meal; it’s an experience that transforms an ordinary night into something extraordinary.
How to Make Chicken Pot Pie Pasta
Ingredients:
2 cups leftover or rotisserie chicken
1 pound wide egg noodles
3 tablespoons butter
1 can cream of chicken soup
1/2 cup cream cheese
3/4 cup chicken stock
1 cup milk or heavy cream
1 can peas and carrots, drained
Salt and pepper to taste
1 medium onion, diced (optional)
1 stalk celery, chopped (optional)
2 cloves garlic, minced (optional)
Parmesan cheese for garnish (optional)
Directions:
In a large skillet, bring a pot of water to a gentle boil and add the wide egg noodles. Cook them for about 8-9 minutes, or until al dente, following the package instructions. Once done, strain the noodles and set them aside.
Now, in the same skillet, melt the butter over medium heat. If you desire a bit more flavor, toss in the diced onion and minced garlic and allow them to simmer gently until fragrant. Next, stir in the shredded chicken, followed by the cream of chicken soup, cream cheese, chicken stock, milk or cream, and finally the drained peas and carrots. Allow this delightful mixture to cook over medium heat for approximately 5 minutes, stirring regularly to combine everything beautifully.
Now it’s time to bring it all together! Add the cooked pasta back into the skillet and stir until the noodles are fully coated in that luscious sauce. Let everything simmer together for another 3-5 minutes to marry those lovely flavors. Serve this heartwarming dish hot and enjoy every comforting bite!
How to Serve Chicken Pot Pie Pasta
Serving Chicken Pot Pie Pasta should be a celebration! A generous ladle of this creamy concoction onto each plate will surely bring smiles all around. For an added touch, you can sprinkle some fresh Parmesan cheese on top to elevate the dish further. It adds that delightful cheesy goodness that perfectly complements the creamy sauce.
Pair this pasta dish with a crisp side salad or some crusty bread to balance out the richness. The freshness of the salad or the crunch of the bread will enhance your dining experience and make it feel complete. Guests and family members will relish the combination while finding satisfaction in both flavors and textures.
Finally, don’t forget that this dish is just as magnificent for leftovers! Pack any remaining pasta into an airtight container and store it in the refrigerator. The flavors will meld even more beautifully overnight, providing you with a blissful option for lunch or dinner the next day. Just reheat gently and enjoy!
Additional Tips:
If you want to add more vegetables, consider including diced bell peppers or frozen corn.
For a bit of spice, you can sprinkle in some red pepper flakes or cayenne pepper.
This dish freezes well, but do so before adding the pasta to maintain its texture.
Nutrition Facts:
Serving size: 1 cup
Calories: 350
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 600mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 3g
Protein: 20g
FAQ Section
Can I use frozen chicken?
Absolutely! Just ensure it’s fully cooked before adding it into the dish.
Can I make this ahead of time?
Yes! Prepare the dish and store it in the fridge; simply reheat it before serving.
What if I don’t have cream cheese?
You can substitute sour cream or even omit it, though the dish may be slightly less creamy.
Chicken Pot Pie Pasta is a testament to simplicity and comfort—perfect for gatherings or a cozy night in. Enjoy this delightful creation!
Print Chicken Pot Pie Pasta
Ingredients
2 cups leftover or rotisserie chicken
1 pound wide egg noodles
3 tablespoons butter
1 can cream of chicken soup
1/2 cup cream cheese
3/4 cup chicken stock
1 cup milk or heavy cream
1 can peas and carrots, drained
Salt and pepper to taste
1 medium onion, diced (optional)
1 stalk celery, chopped (optional)
2 cloves garlic, minced (optional)
Parmesan cheese for garnish (optional)
Instructions
In a large skillet, bring a pot of water to a gentle boil and add the wide egg noodles. Cook them for about 8-9 minutes, or until al dente, following the package instructions. Once done, strain the noodles and set them aside.
Now, in the same skillet, melt the butter over medium heat. If you desire a bit more flavor, toss in the diced onion and minced garlic and allow them to simmer gently until fragrant. Next, stir in the shredded chicken, followed by the cream of chicken soup, cream cheese, chicken stock, milk or cream, and finally the drained peas and carrots. Allow this delightful mixture to cook over medium heat for approximately 5 minutes, stirring regularly to combine everything beautifully.
Now it’s time to bring it all together! Add the cooked pasta back into the skillet and stir until the noodles are fully coated in that luscious sauce. Let everything simmer together for another 3-5 minutes to marry those lovely flavors. Serve this heartwarming dish hot and enjoy every comforting bite!
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