Who says you can’t enjoy both pie and pasta in one dish? Chicken Pot Pie Pasta combines the rich, creamy comfort of a traditional chicken pot pie with the satisfying bite of penne pasta.
This delightful fusion delivers a dish that feels both nostalgic and refreshingly new, bringing warmth and indulgence to every bite.
Perfect for cozy evenings, it offers a deliciously simple way to enjoy two classic favorites in a single, effortless meal.
This recipe transforms the cozy flavors of a classic chicken pot pie into a rich and satisfying pasta dish.
Featuring tender vegetables, a creamy sauce, and hearty chicken, each bite delivers the warmth of a home-cooked meal.
More than just filling, it’s a dish that brings comfort to the table, making it perfect for family dinners—especially on chilly evenings. Let’s get started on this deliciously comforting creation!
Ingredients:
- 8 oz penne pasta
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1/4 cup whole wheat flour (or gluten-free flour for a variation)
- 2 cups vegetable broth or chicken broth
- 1 cup unsweetened almond milk (or regular milk)
- 2 cups cooked chicken, shredded (leftover chicken works great)
- 1/2 cup frozen mixed vegetables (peas, corn, carrots)
- 1 teaspoon dried oregano or Italian seasoning
- 1/4 teaspoon smoked paprika (for a hint of smoky flavor)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Directions:
Cook the Pasta:
Prepare the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.
Sauté the Vegetables:
In the same pot, heat olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
Prepare the Sauce:
Sprinkle the whole wheat flour over the softened vegetables, stirring to coat. Gradually whisk in the vegetable broth and almond milk, ensuring the mixture is smooth and free of lumps. Bring to a simmer, stirring frequently, until the sauce thickens, about 5 minutes.
Add Chicken and Veggies:
Stir in the shredded cooked chicken, frozen mixed vegetables, dried oregano, smoked paprika, salt, and pepper. Continue stirring until the chicken and vegetables are heated through and the sauce is creamy.
Combine with Pasta:
Add the cooked pasta to the sauce, mixing gently to coat the pasta evenly with the creamy sauce.
Serve:
Serve the creamy chicken pasta hot, garnished with fresh basil or parsley for added color and flavor.