7 Chicken Pot Pie Pasta Recipes: A Delicious Twist on Comfort Food
If you’re a fan of comfort food and pasta, you’re in for a treat! In this article, we’re diving into the world of chicken pot pie pasta. It’s a delightful fusion of two beloved dishes, combining the creamy goodness of chicken pot pie with the comforting allure of pasta. Get ready to embark on a culinary adventure as we explore seven different chicken pot pie pasta recipes.
Introduction
Chicken pot pie pasta might sound like an unusual combination, but it’s a culinary masterpiece that brings together the best of both worlds. Imagine tender pieces of chicken, mixed vegetables, and a creamy sauce, all tossed with your favorite pasta. It’s a symphony of flavors that will make your taste buds dance with joy.
The Popularity of Comfort Food
Comfort food has a special place in our hearts. It’s the type of food that brings us solace on a rainy day or after a long, tiring week. And what’s more comforting than a warm, hearty chicken pot pie? Well, how about a chicken pot pie pasta that’s not only delicious but also easy to make?
The Versatility of Chicken Pot Pie Pasta
One of the best things about chicken pot pie pasta is its versatility. You can customize it to suit your taste and dietary preferences. Whether you’re a fan of classic flavors or want to add a spicy kick, there’s a chicken pot pie pasta recipe for you. So, let’s dive into these seven delightful recipes that will satisfy your cravings.
7 Chicken Pot Pie Pasta Recipes: Comforting Creations for Every Palate
Comfort food has a special place in our hearts, bringing warmth and contentment with every bite. One such delightful creation that combines the goodness of comfort food with the familiarity of pasta is none other than Chicken Pot Pie Pasta. In this article, we will embark on a culinary journey through seven mouthwatering Chicken Pot Pie Pasta recipes, each offering a unique twist on this classic comfort dish. Get ready to savor the comforting essence of chicken pot pie infused with the glorious world of pasta.
Introduction
Comfort food has the magical ability to make us feel at home, even when we’re far away. It’s the taste of nostalgia, a culinary hug that warms our hearts. Chicken Pot Pie Pasta, a fusion of two beloved dishes, brings together the creamy comfort of chicken pot pie and the comforting embrace of pasta. In this exploration of seven Chicken Pot Pie Pasta recipes, we’ll discover how this fusion takes comfort food to new heights.
1. Classic Chicken Pot Pie Pasta
Let’s start with the timeless classic. The Classic Chicken Pot Pie Pasta recipe combines tender chunks of chicken, mixed vegetables, and a creamy sauce, all harmoniously tossed with your choice of pasta. It’s a journey back to the comforting flavors of traditional pot pie, but with the delightful twist of pasta. The creamy sauce clings to each pasta strand, creating a symphony of flavor in every bite.
Ingredients
- 8 oz (about 2 cups) of your favorite pasta (e.g., penne, fettuccine, or bowtie)
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Cooking oil for sautéing
- Fresh parsley, chopped, for garnish (optional)
Directions
Cook the Pasta: Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain the pasta and set it aside.
Prepare the Chicken: Season the diced chicken with salt and black pepper.
Heat a large skillet or pan over medium-high heat with a drizzle of cooking oil.
Add the seasoned chicken and cook until it’s no longer pink in the center and has a golden brown exterior, about 5-7 minutes.
Remove the chicken from the pan and set it aside.
Sauté the Vegetables: In the same skillet, add another drizzle of cooking oil if needed.
Add the diced onion and minced garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
Add the frozen mixed vegetables and sauté for an additional 3-4 minutes until they begin to soften.
Prepare the Sauce: Push the sautéed vegetables to one side of the skillet.
In the empty space, add the butter and let it melt.
Sprinkle the all-purpose flour over the melted butter and whisk it together to create a roux.
Cook the roux for about 1-2 minutes until it turns a light golden color.
Combine the Ingredients: Gradually pour in the chicken broth and whole milk while continuously whisking the roux. This will create a creamy sauce.
Add the dried thyme and dried rosemary to the sauce, and season with salt and black pepper to taste.
Stir the sauce until it thickens, which should take about 3-4 minutes.
Once the sauce has thickened, return the cooked chicken to the skillet and mix it with the sauce and vegetables.
Combine with Pasta: Add the cooked pasta to the skillet and gently toss everything together until the pasta is well-coated with the creamy sauce and ingredients.
Serve: Transfer the Chicken Pot Pie Pasta to serving plates.
Garnish with chopped fresh parsley if desired.
Serve hot and enjoy the comforting flavors of this classic dish!
This Classic Chicken Pot Pie Pasta recipe serves 4 and is perfect for a cozy family dinner or when you’re craving the delightful combination of chicken pot pie and pasta. Enjoy!
Instructions
Cook the pasta until it’s perfectly al dente, like a culinary symphony.
While the pasta cooks, sauté chicken until it’s golden and irresistible.
Add mixed vegetables, like peas, carrots, and corn, for that classic pot pie charm.
Pour in a creamy sauce to tie it all together.
Season to perfection with salt and pepper.
Mix pasta and chicken-veggie goodness until it’s a harmonious pot pie pasta.
Serve hot, and watch your guests savor the classic comfort.
2. Creamy Chicken and Mushroom Pot Pie Pasta
Now, let’s elevate our pasta experience with a creamy twist. The Creamy Chicken and Mushroom Pot Pie Pasta takes your taste buds on a decadent journey. This recipe features succulent chicken pieces, earthy mushrooms, and a luscious sauce reminiscent of pot pie filling. The addition of mushrooms adds depth and richness to the dish, making it a delightful indulgence.
Ingredients
- 8 oz (about 2 cups) of your preferred pasta (e.g., fettuccine, penne, or bowtie)
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 8 oz fresh mushrooms, sliced
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Cooking oil for sautéing
- Fresh parsley, chopped, for garnish (optional)
Directions
Cook the Pasta: In a large pot, bring salted water to a boil.
Add the pasta and cook according to package instructions until it’s al dente.
Drain the pasta and set it aside.
Prepare the Chicken: Season the diced chicken with salt and black pepper.
Heat a large skillet or pan over medium-high heat with a drizzle of cooking oil.
Add the seasoned chicken and cook until it’s no longer pink in the center and has a golden brown exterior, about 5-7 minutes.
Transfer the cooked chicken to a plate and set it aside.
Sauté the Vegetables: In the same skillet, add another drizzle of cooking oil if needed.
Add the sliced mushrooms and sauté for about 5-7 minutes until they are tender and browned.
Remove the mushrooms from the skillet and set them aside.
Create the Creamy Sauce: In the same skillet, add the butter and let it melt.
Add the diced onion and minced garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
Sprinkle the all-purpose flour over the onions and garlic, and whisk it together to create a roux.
Cook the roux for about 1-2 minutes until it turns a light golden color.
Make the Creamy Sauce: Gradually pour in the chicken broth and whole milk while continuously whisking the roux. This will form a creamy sauce.
Add the dried thyme and dried rosemary to the sauce, and season with salt and black pepper to taste.
Stir the sauce until it thickens, which should take about 3-4 minutes.
Combine the Ingredients: Return the cooked chicken and sautéed mushrooms to the skillet.
Gently stir them into the creamy sauce until everything is well combined.
Add the Pasta: Add the cooked pasta to the skillet, and gently toss everything together until the pasta is thoroughly coated with the creamy sauce and ingredients.
Serve: Transfer the Creamy Chicken and Mushroom Pot Pie Pasta to serving plates.
Garnish with chopped fresh parsley if desired.
Serve hot and enjoy the rich, creamy, and comforting flavors of this delightful dish!
This Creamy Chicken and Mushroom Pot Pie Pasta recipe serves 4 and is ideal for those seeking the perfect fusion of chicken pot pie and pasta. It’s a wonderful option for a cozy dinner or any occasion where you crave the comforting embrace of this classic dish. Bon appétit!
Instructions
Cook pasta until it’s al dente, like a delicious note.
Sauté chicken until it’s golden and welcoming.
Add mushrooms for an earthy twist that’s like a forest in your pot pie.
Pour in a creamy sauce for that luscious touch.
Sprinkle with thyme, like a sprinkle of fairy dust.
Toss pasta in this creamy, chicken-mushroom goodness.
Serve and enjoy the creamy magic of your pot pie pasta.
3. Cheesy Chicken Pot Pie Pasta Bake
Comfort and indulgence come together in our next creation – the Cheesy Chicken Pot Pie Pasta Bake. This dish combines the creaminess of pot pie with a generous layer of melted cheese on top. As the cheese melts and turns golden brown in the oven, it creates a mouthwatering crust that seals in the savory goodness beneath. It’s comfort food taken to a whole new level.
Ingredients
- 8 oz (about 2 cups) of your preferred pasta (e.g., penne, rigatoni, or farfalle)
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar cheese
- Cooking oil for sautéing
- Fresh parsley, chopped, for garnish (optional)
Directions
Cook the Pasta: Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until it’s slightly undercooked. It will finish cooking in the oven.
Drain the pasta and set it aside.
Prepare the Chicken: Season the diced chicken with salt and black pepper.
Heat a large skillet or pan over medium-high heat with a drizzle of cooking oil.
Add the seasoned chicken and cook until it’s no longer pink in the center and has a golden brown exterior, about 5-7 minutes.
Remove the chicken from the pan and set it aside.
Sauté the Vegetables: In the same skillet, add another drizzle of cooking oil if needed.
Add the diced onion and minced garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
Add the frozen mixed vegetables and sauté for an additional 3-4 minutes until they begin to soften.
Prepare the Sauce:Push the sautéed vegetables to one side of the skillet.
In the empty space, add the butter and let it melt.
Sprinkle the all-purpose flour over the melted butter and whisk it together to create a roux.
Cook the roux for about 1-2 minutes until it turns a light golden color.
Create the Creamy Sauce:Gradually pour in the chicken broth and whole milk while continuously whisking the roux. This will create a creamy sauce.
Add the dried thyme and dried rosemary to the sauce, and season with salt and black pepper to taste.
Stir the sauce until it thickens, which should take about 3-4 minutes.
Combine Ingredients and Cheese:Return the cooked chicken to the skillet and mix it with the sauce and vegetables.
Add the cooked pasta and half of the shredded cheddar cheese. Stir everything together until well combined.
Bake:Preheat your oven to 375°F (190°C).
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle the remaining shredded cheddar cheese evenly over the top.
Bake in the Oven:Place the baking dish in the preheated oven and bake for about 20-25 minutes until the pasta is fully cooked, and the top is golden and bubbly.
Serve:
Remove the Cheesy Chicken Pot Pie Pasta Bake from the oven.
Garnish with chopped fresh parsley if desired.
Allow it to cool slightly before serving.
Serve hot, and savor the irresistible combination of creamy, cheesy goodness and comforting flavors!
This Cheesy Chicken Pot Pie Pasta Bake recipe serves 6 and is perfect for a family dinner or when you’re craving a comforting and cheesy twist on the classic dish. Enjoy your cheesy culinary masterpiece!
Instructions
Cook pasta until it’s al dente, like a melody in the kitchen.
While the pasta cooks, cook chicken and mixed vegetables until they’re tender and inviting.
Mix pasta with the chicken-veggie wonder.
Sprinkle with cheese, because cheese makes everything better.
Bake until it’s golden and bubbly.
Serve with a dash of love, and watch it disappear with delight.
4. Chicken and Broccoli Pot Pie Pasta
Let’s add a wholesome twist to our Chicken Pot Pie Pasta with the Chicken and Broccoli Pot Pie Pasta. This recipe combines tender chicken, vibrant broccoli florets, and a creamy sauce, all served over your choice of pasta. The addition of broccoli not only enhances the flavor but also provides a healthy touch to this comforting dish. It’s a perfect balance of flavors and nutrition.
Ingredients
- 8 oz (about 2 cups) of your favorite pasta (e.g., penne, rotini, or cavatappi)
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 2 cups broccoli florets, fresh or frozen
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Cooking oil for sautéing
- Fresh parsley, chopped, for garnish (optional)
Directions
Cook the Pasta: Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until it’s al dente.
Drain the pasta and set it aside.
Prepare the Chicken: Season the diced chicken with salt and black pepper.
Heat a large skillet or pan over medium-high heat with a drizzle of cooking oil.
Add the seasoned chicken and cook until it’s no longer pink in the center and has a golden brown exterior, about 5-7 minutes.
Remove the chicken from the pan and set it aside.
Blanch the Broccoli: If using fresh broccoli, blanch it by adding the florets to a pot of boiling water for 2-3 minutes until they turn bright green. Then, drain and set aside.
If using frozen broccoli, thaw it according to package instructions.
Sauté the Vegetables: In the same skillet, add another drizzle of cooking oil if needed.
Add the diced onion and minced garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
Add the blanched or thawed broccoli florets to the skillet and sauté for an additional 2-3 minutes.
Prepare the Sauce: Push the sautéed vegetables to one side of the skillet.
In the empty space, add the butter and let it melt.
Sprinkle the all-purpose flour over the melted butter and whisk it together to create a roux.
Cook the roux for about 1-2 minutes until it turns a light golden color.
Create the Creamy Sauce:Gradually pour in the chicken broth and whole milk while continuously whisking the roux. This will form a creamy sauce.
Add the dried thyme and dried rosemary to the sauce, and season with salt and black pepper to taste.
Stir the sauce until it thickens, which should take about 3-4 minutes.
Combine Ingredients:Return the cooked chicken to the skillet and mix it with the creamy sauce and vegetables.
Add the Pasta:Add the cooked pasta to the skillet and gently toss everything together until the pasta is well-coated with the creamy sauce and ingredients.
Serve:Transfer the Chicken and Broccoli Pot Pie Pasta to serving plates.
Garnish with chopped fresh parsley if desired.
Serve hot and enjoy the delightful combination of chicken, broccoli, and creamy comfort!
This Chicken and Broccoli Pot Pie Pasta recipe serves 4 and is perfect for a wholesome family dinner or whenever you’re in the mood for the comforting goodness of chicken pot pie combined with pasta. Enjoy your satisfying and nutritious meal!
Instructions
Cook pasta until it’s tender, like a warm hug.
Cook chicken until it’s golden and inviting.
Add broccoli for a fresh twist that’s like a breeze in a pot pie.
Pour in a creamy sauce for that comforting embrace.
Season with a pinch of nutmeg, like a sprinkle of coziness.
Mix pasta with the chicken-broccoli wonder.
Serve and feel the comfort of your pot pie pasta.
5. Spinach and Artichoke Chicken Pot Pie Pasta
Our next creation is a vibrant twist on the classic – the Spinach and Artichoke Chicken Pot Pie Pasta. This recipe introduces the goodness of spinach and artichoke hearts into the mix. These ingredients infuse the dish with a burst of freshness and flavor, creating a delightful and vibrant variation of Chicken Pot Pie Pasta.
Ingredients
- 8 oz (about 2 cups) of your preferred pasta (e.g., penne, rotini, or farfalle)
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Cooking oil for sautéing
- Fresh parsley, chopped, for garnish (optional)
Directions
Cook the Pasta: Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until it’s al dente.
Drain the pasta and set it aside.
Prepare the Chicken: Season the diced chicken with salt and black pepper.
Heat a large skillet or pan over medium-high heat with a drizzle of cooking oil.
Add the seasoned chicken and cook until it’s no longer pink in the center and has a golden brown exterior, about 5-7 minutes.
Remove the chicken from the pan and set it aside.
Sauté the Vegetables: In the same skillet, add another drizzle of cooking oil if needed.
Add the diced onion and minced garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
Add the thawed and drained chopped spinach and chopped artichoke hearts to the skillet and sauté for an additional 2-3 minutes.
Prepare the Sauce: Push the sautéed vegetables to one side of the skillet.
In the empty space, add the butter and let it melt.
Sprinkle the all-purpose flour over the melted butter and whisk it together to create a roux.
Cook the roux for about 1-2 minutes until it turns a light golden color.
Make the Creamy Sauce: Gradually pour in the chicken broth and whole milk while continuously whisking the roux. This will form a creamy sauce.
Add the dried thyme and dried rosemary to the sauce, and season with salt and black pepper to taste.
Stir the sauce until it thickens, which should take about 3-4 minutes.
Combine Ingredients: Return the cooked chicken to the skillet and mix it with the creamy sauce and sautéed vegetables.
Add the Pasta: Add the cooked pasta to the skillet, and gently toss everything together until the pasta is well-coated with the creamy sauce and ingredients.
Serve: Transfer the Spinach and Artichoke Chicken Pot Pie Pasta to serving plates.
Garnish with chopped fresh parsley if desired.
Serve hot and enjoy the unique combination of chicken, spinach, artichoke hearts, and creamy comfort!
This Spinach and Artichoke Chicken Pot Pie Pasta recipe serves 4 and is a fantastic choice for those seeking a flavorful twist on the classic dish. It’s a delightful option for dinner when you want to savor the vibrant flavors of spinach and artichoke combined with the creamy goodness of chicken pot pie. Enjoy your scrumptious meal!
Instructions
Cook pasta until it’s al dente, like a song in the kitchen.
Sauté chicken until it’s golden and savory.
Add spinach and artichokes for a green twist that’s like a garden in your pot pie.
Pour in a creamy sauce for that luscious touch.
Zest with lemon for a touch of brightness.
Toss pasta in this creamy, chicken-spinach-artichoke delight.
Serve and savor the freshness of your pot pie pasta.
6. Cajun-Style Chicken Pot Pie Pasta
If you’re craving bold and zesty flavors, the Cajun-Style Chicken Pot Pie Pasta is the perfect choice. This variation adds a touch of Cajun seasoning to the chicken and vegetables, creating a dish with a spicy kick. The Cajun seasoning brings a whole new dimension to the comforting essence of Chicken Pot Pie Pasta, making it a bold and exciting option for those who love a bit of heat.
Ingredients
- 8 oz (about 2 cups) of your preferred pasta (e.g., penne, rotini, or linguine)
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 cup frozen mixed vegetables (bell peppers, onions, celery, and okra)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 teaspoon Cajun seasoning (adjust to taste)
- Salt and black pepper to taste
- Cooking oil for sautéing
- Fresh parsley, chopped, for garnish (optional)
Directions
Cook the Pasta: Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until it’s al dente.
Drain the pasta and set it aside.
Prepare the Chicken: Season the diced chicken with Cajun seasoning, salt, and black pepper.
Heat a large skillet or pan over medium-high heat with a drizzle of cooking oil.
Add the seasoned chicken and cook until it’s no longer pink in the center and has a spicy Cajun crust, about 5-7 minutes.
Remove the chicken from the pan and set it aside.
Sauté the Vegetables: In the same skillet, add another drizzle of cooking oil if needed.
Add the diced onion and minced garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
Add the frozen mixed vegetables to the skillet and sauté for an additional 3-4 minutes until they begin to soften.
Prepare the Sauce: Push the sautéed vegetables to one side of the skillet.
In the empty space, add the butter and let it melt.
Sprinkle the all-purpose flour over the melted butter and whisk it together to create a roux.
Cook the roux for about 1-2 minutes until it turns a light golden color.
Make the Creamy Cajun Sauce: Gradually pour in the chicken broth and whole milk while continuously whisking the roux. This will create a creamy Cajun sauce.
Stir in additional Cajun seasoning to taste, keeping in mind your preferred level of spiciness.
Season with salt and black pepper as needed.
Stir the sauce until it thickens, which should take about 3-4 minutes.
Combine Ingredients: Return the cooked Cajun-seasoned chicken to the skillet and mix it with the creamy Cajun sauce and sautéed vegetables.
Add the Pasta: Add the cooked pasta to the skillet, and gently toss everything together until the pasta is well-coated with the creamy Cajun sauce and ingredients.
Serve: Transfer the Cajun-Style Chicken Pot Pie Pasta to serving plates.
Garnish with chopped fresh parsley if desired.
Serve hot and savor the bold and zesty flavors of this Cajun-inspired delight!
This Cajun-Style Chicken Pot Pie Pasta recipe serves 4 and is perfect for those who crave the excitement of Cajun cuisine combined with the comforting essence of chicken pot pie. Enjoy your flavorful and spicy meal!
Instructions
Cook pasta until it’s al dente, like a Cajun melody.
Sauté chicken with bell peppers and onions for that Cajun flair.
Pour in a creamy sauce for a velvety touch.
Season with a dash of Cajun seasoning, for a fiery kick.
Toss pasta in this Cajun-style, chicken-veggie goodness.
Serve and feel the Cajun heat in your pot pie pasta.
7. Garlic Parmesan Chicken Pot Pie Pasta
Last but certainly not least, we have the Garlic Parmesan Chicken Pot Pie Pasta. This delightful variation introduces the rich taste of garlic and Parmesan to the mix. The creamy garlic Parmesan sauce takes the dish to a whole new level of savory goodness. Each bite is a symphony of flavors that will leave your taste buds dancing with delight.
Ingredients
- 8 oz (about 2 cups) of your preferred pasta (e.g., fettuccine, penne, or bowtie)
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 2 tablespoons minced fresh parsley
- Salt and black pepper to taste
- Cooking oil for sautéing
Directions
Cook the Pasta: Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until it’s al dente.
Drain the pasta and set it aside.
Prepare the Chicken: Season the diced chicken with salt and black pepper.
Heat a large skillet or pan over medium-high heat with a drizzle of cooking oil.
Add the seasoned chicken and cook until it’s no longer pink in the center and has a golden brown exterior, about 5-7 minutes.
Remove the chicken from the pan and set it aside.
Sauté the Vegetables: In the same skillet, add another drizzle of cooking oil if needed.
Add the diced onion and minced garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
Prepare the Sauce: Push the sautéed vegetables to one side of the skillet.
In the empty space, add the butter and let it melt.
Sprinkle the all-purpose flour over the melted butter and whisk it together to create a roux.
Cook the roux for about 1-2 minutes until it turns a light golden color.
Create the Creamy Parmesan Sauce: Gradually pour in the chicken broth and whole milk while continuously whisking the roux. This will create a creamy sauce.
Stir in the grated Parmesan cheese and shredded mozzarella cheese until they melt into the sauce.
Season with salt and black pepper to taste.
Stir the sauce until it thickens, which should take about 3-4 minutes.
Combine Ingredients: Return the cooked chicken to the skillet and mix it with the creamy Parmesan sauce and sautéed vegetables.
Add the Pasta: Add the cooked pasta to the skillet, and gently toss everything together until the pasta is well-coated with the creamy Parmesan sauce and ingredients.
Serve: Transfer the Garlic Parmesan Chicken Pot Pie Pasta to serving plates.
Sprinkle minced fresh parsley over the top for a burst of freshness.
Serve hot and savor the rich and garlicky flavors of this comforting delight!
This Garlic Parmesan Chicken Pot Pie Pasta recipe serves 4 and is perfect for those who appreciate the robust taste of garlic and the irresistible allure of Parmesan cheese. Enjoy your cheesy and aromatic meal!
Instructions
Cook pasta until it’s al dente, like a delicious tune.
Sauté chicken until it’s golden and savory.
Add garlic and parmesan for a rich twist that’s like a gourmet pot pie.
Pour in a creamy sauce for a velvety touch.
Sprinkle with parsley for a touch of freshness.
Toss pasta in this garlic-parmesan, chicken delight.
Serve and enjoy the richness of your pot pie pasta.
Now, you’ve got a scrumptious collection of chicken pot pie pasta recipes. As you create your content, don’t forget to naturally incorporate SEO keywords, offer helpful tips, and share your passion for these delightful dishes. Your readers will savor every bite!
Conclusion
Chicken Pot Pie Pasta recipes offer a comforting and delicious journey through the world of fusion cuisine.Whether you prefer the classic version, a cheesy bake, or a unique twist with mushrooms, broccoli, Cajun seasoning, or garlic Parmesan, these recipes bring the flavors of a beloved comfort food to your pasta bowl. So, gather your ingredients, prepare these delicious dishes, and savor the comforting goodness of Chicken Pot Pie Pasta. It’s a culinary experience that brings comfort to your soul with every bite.
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