If you’re anything like me, you know that there’s something truly magical about the classic flavors of chicken pot pie, and when I discovered how to turn that comforting dish into a pasta delight, I was over the moon! This chicken pot pie pasta combines everything we love about the original—creamy, savory goodness—with the ease and heartiness of pasta. Trust me, this recipe is destined to become a family favorite! I can already picture everyone gathered around the dinner table, savoring each bite of this warm, delicious meal. It’s a hug in a bowl!
Ingredients List
- 2 cups cooked pasta (any shape you love—penne, rotini, or even macaroni works great!)
- 2 cups shredded rotisserie chicken (this makes it super easy and adds tons of flavor)
- 1 cup frozen mixed vegetables (you can use peas, carrots, corn—whatever you have on hand)
- 1 can cream of chicken soup (this is the secret to the creamy consistency)
- 1 cup chicken broth (for extra moisture and flavor)
- 1 teaspoon garlic powder (because garlic makes everything better)
- 1 teaspoon onion powder (adds a lovely depth of flavor)
- Salt and pepper to taste (don’t skip this step—seasoning is key!)
- 1 cup shredded cheese (I love using cheddar, but feel free to mix it up)
How to Prepare Chicken Pot Pie Pasta
Preheat the Oven
First things first, let’s get that oven preheated to 350°F (175°C). This step is crucial so your pasta dish bakes evenly and gets that golden, bubbly top!
Mix the Ingredients
In a large bowl, combine the cooked pasta, shredded rotisserie chicken, and frozen mixed vegetables. Then, pour in the cream of chicken soup and the chicken broth. Give it all a good stir until everything is well-coated and mixed together. It should look creamy and inviting!
Season the Mixture
Now, it’s time to amp up the flavor! Sprinkle in the garlic powder, onion powder, salt, and pepper. Don’t be shy with the seasoning—it really brings this dish to life, making it taste just like your favorite chicken pot pie!
Transfer and Bake
Once everything is mixed, transfer the delicious mixture into a baking dish. Top it off with the shredded cheese, which will melt and create a beautiful, gooey layer. Pop it in the oven and bake for about 25-30 minutes, or until it’s bubbly and the cheese is lightly golden. Just wait until you smell that amazing aroma filling your kitchen!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Combines the comforting flavors of chicken pot pie with the heartiness of pasta.
- Uses rotisserie chicken for a delicious, time-saving shortcut.
- Customizable with your favorite veggies and cheeses.
- One-dish meal—less cleanup and more time to enjoy!
- Leftovers taste even better the next day, making it a great make-ahead option.
Tips for Success
To make your chicken pot pie pasta even more delightful, consider using a mix of pasta shapes for added texture—fusilli or farfalle work beautifully! If you want to sneak in extra nutrition, toss in some spinach or broccoli along with the mixed vegetables. For a flavor boost, try adding a sprinkle of Italian seasoning or fresh herbs like parsley before serving. And don’t forget, a drizzle of hot sauce can give it a fun kick if you’re feeling adventurous!
Nutritional Information
Here’s a quick glance at the estimated nutritional data for this chicken pot pie pasta: approximately 450 calories, 22g of fat, 25g of protein, and 40g of carbohydrates per serving. Keep in mind, these numbers can vary based on ingredients used, but it’s a hearty, comforting dish!
FAQ Section
Can I use different proteins instead of chicken?
Absolutely! This recipe is super versatile. You can swap in shredded turkey or even cooked sausage if you prefer. Just make sure it’s cooked through before mixing it in.
What if I don’t have cream of chicken soup?
No worries! You can use cream of mushroom soup or even a homemade white sauce for a similar creamy texture. It’s all about what you have on hand.
Can I make this dish ahead of time?
Yes! You can prepare everything and keep it in the fridge for a day before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
How do I make this dish gluten-free?
Use gluten-free pasta and ensure your cream of chicken soup is gluten-free as well. It’s an easy swap that keeps all the comforting flavors!
Can I freeze chicken pot pie pasta?
Definitely! Just make sure it’s cooled completely before transferring it to a freezer-safe container. It’ll last up to three months. Reheat it in the oven when you’re ready to enjoy!
Storage & Reheating Instructions
To store your chicken pot pie pasta leftovers, let it cool completely before transferring it to an airtight container. It’ll keep well in the refrigerator for up to three days—perfect for quick lunches or dinners! When you’re ready to enjoy it again, just pop it in the oven at 350°F (175°C) for about 15-20 minutes, or until it’s heated through and bubbly again. You can also microwave individual portions, but I recommend the oven for the best texture!
For more delicious recipes, check out our all recipes page!
For more information on the health benefits of chicken, you can visit Healthline.
And if you’re interested in learning how to make homemade cream of chicken soup, check out this recipe from Simply Recipes.
Print
Chicken Pot Pie Pasta: 5 Cozy Comforting Reasons to Savor
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A comforting dish combining chicken pot pie flavors with pasta.
Ingredients
- 2 cups cooked pasta
- 2 cups shredded rotisserie chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix cooked pasta, chicken, vegetables, cream of chicken soup, and chicken broth.
- Add garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes until bubbly.
Notes
- Use any type of pasta you prefer.
- Feel free to add more vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken pot pie pasta, comfort food, pasta dish