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For this hearty Chicken Pot Pie Pasta, you need: - 12 oz penne pasta - 2 tablespoons olive oil - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 rotisserie chicken, shredded (approximately 3 cups) - 1 cup frozen peas - 1 cup chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper to taste - 1 cup grated cheddar cheese - Fresh parsley, chopped (for garnish) These ingredients blend together to create a creamy and rich dish. The rotisserie chicken saves time and adds great flavor. The herbs give the pasta a warm and inviting taste. While the pasta is delicious on its own, some garnishes can enhance it: - Extra grated cheddar cheese - Fresh parsley, chopped - Cracked black pepper Using garnishes adds a pop of color and flavor. They make your dish look more appealing and taste even better. To make this recipe, you will need: - Large pot for boiling pasta - Large skillet for sautéing - Wooden spoon for stirring - Measuring cups and spoons - Knife and cutting board for chopping vegetables Having the right tools makes cooking easier. It helps you stay organized and ensures everything cooks evenly. {{ingredient_image_2}} Start by boiling a large pot of salted water. Once it boils, add 12 oz of penne pasta. Cook the pasta according to the package instructions until it is al dente. Remember to stir it occasionally. After it cooks, drain the pasta and set it aside for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one medium diced onion, two diced carrots, and two diced celery stalks. Sauté the veggies for about 5 minutes. You want them to soften and the onion to turn translucent. This adds great flavor to your dish. Next, stir in 3 cloves of minced garlic. Cook it for about one minute. This will release a nice fragrance. Then, add in the shredded rotisserie chicken, one cup of frozen peas, one cup of chicken broth, and one cup of heavy cream. Sprinkle in one teaspoon of dried thyme and one teaspoon of dried rosemary. Season with salt and black pepper to taste. Turn up the heat slightly and bring the mix to a gentle simmer. Let it cook for about 5 to 7 minutes. Stir occasionally until the sauce thickens a bit. Now, it's time to mix in the cooked penne pasta. Stir well to coat it with the creamy sauce. Make sure chicken and vegetables are evenly mixed throughout. After that, sprinkle one cup of grated cheddar cheese over the pasta. Cover the skillet with a lid and let it sit on low heat for 2 to 3 minutes. This will help the cheese melt nicely. When you're ready to serve, dish out the pasta while it's warm. Use deep bowls or plates to hold the hearty meal. Top each serving with chopped fresh parsley for a nice touch. If you want, add an extra sprinkle of cheese on top. This will make your dish look even more inviting! To make your sauce creamy and rich, use heavy cream. This adds a nice thickness. Make sure to simmer it gently. Stir often to avoid burning. If the sauce is too thick, add a bit more chicken broth. This helps achieve the right consistency. For a smoother sauce, mix in some cheese as it melts. It brings a delightful flavor that enhances the whole dish. One mistake is overcooking the pasta. Cook it just until al dente. This keeps it firm and tasty. Another mistake is not seasoning enough. Always taste your sauce as you cook. Adjust with salt and pepper if needed. Lastly, don’t rush the simmering step. This is key for thickening the sauce and blending the flavors. Add fresh herbs for an extra kick. Chopped parsley or thyme works well. You can also sprinkle some garlic powder or onion powder. This boosts the overall taste. For a twist, try adding a splash of white wine to the sauce. It adds depth and a lovely aroma. Lastly, don’t forget to garnish your dish with extra cheese. It makes everything look delicious and inviting! Pro Tips Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavor profile significantly compared to dried herbs. Add them at the end for a burst of freshness. Customize Your Veggies: Feel free to substitute or add other vegetables like bell peppers or mushrooms based on your preference. This dish is versatile! Make It Ahead: You can prepare the sauce and pasta in advance. Simply combine and bake when ready to serve for a quick meal solution. Cheese Variations: Experiment with different types of cheese like gouda or mozzarella for varied taste and texture. Each will bring its unique character to the dish. {{image_4}} You can change the protein in this dish. If you like turkey, use shredded turkey instead of chicken. This works well, especially after a holiday meal. You can also make it vegetarian. Just replace the chicken with mushrooms or tofu. Add extra veggies like zucchini or bell peppers for more flavor. While I use penne, you can choose other pasta types. Fusilli, rotini, or even egg noodles can work great. Each pasta shape brings a unique texture. For a heartier option, try whole wheat pasta. Gluten-free pasta is a good choice too. Just make sure to cook it according to package instructions. Adding herbs and spices can boost the flavor. Besides thyme and rosemary, think about adding parsley or dill. A pinch of cayenne pepper adds a warm kick. You can also sprinkle in a little garlic powder for more depth. Experiment with your favorites to make this dish your own. After enjoying your Chicken Pot Pie Pasta, store leftovers in an airtight container. Allow the dish to cool down before sealing it. This helps keep it fresh. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, you can use the microwave or the stove. If using a microwave, place a portion in a bowl. Cover it loosely with a microwave-safe lid or wrap. Heat it for 1-2 minutes, stirring halfway through. On the stove, add a bit of broth or cream in a pan. Stir gently over low heat until warmed through. If you plan to freeze your Chicken Pot Pie Pasta, ensure it cools completely first. Divide it into portions for easy thawing. Store in freezer-safe bags or containers. You can freeze it for up to three months. When ready to enjoy, thaw overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can use fresh chicken. Cook the chicken first. You can boil or bake it. Shred or chop the cooked chicken. This adds a nice flavor. Using fresh chicken makes the dish healthier. To make this dish gluten-free, swap out the pasta. Use gluten-free penne or any gluten-free pasta. Check all labels on your ingredients. Some chicken broths and creams can contain gluten. Great sides include a simple salad or garlic bread. You can also serve steamed veggies. These sides balance the creamy pasta. They add freshness to your meal. Yes, you can make this dish ahead. Prepare it and store it in the fridge. Reheat it gently before serving. The flavors will deepen and taste even better! You've learned how to make Chicken Pot Pie Pasta from start to finish. We covered key ingredients, easy steps, and helpful tips. Remember to choose your favorite proteins and pasta shapes. Don't forget to check storage tips for leftovers. You can mix in your favorite herbs for added flavor. This dish is versatile, fun, and a great way to bring comfort food to your table. Enjoy creating your own delicious version of this recipe!

Chicken Pot Pie Pasta Delight

A creamy and comforting pasta dish featuring shredded chicken, vegetables, and a cheesy sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz penne pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 rotisserie chicken shredded (approximately 3 cups)
  • 1 cup frozen peas
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and black pepper
  • 1 cup grated cheddar cheese
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they soften and the onion becomes translucent.
  • Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
  • Add the shredded rotisserie chicken, frozen peas, chicken broth, heavy cream, dried thyme, dried rosemary, and a pinch of salt and pepper to the skillet. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the cooked penne pasta, making sure to coat it well with the creamy sauce and evenly distribute the chicken and vegetables throughout.
  • Sprinkle the grated cheddar cheese over the pasta and then cover the skillet with a lid. Let it sit for 2-3 minutes on low heat, allowing the cheese to melt beautifully into the dish.
  • Carefully serve the pasta warm in generous portions. Top with chopped fresh parsley for a fresh finish.

Notes

Use deep bowls or plates for serving, and add an extra sprinkle of cheese on top. Finish with a sprig of fresh parsley for a vibrant touch that enhances the dish's visual appeal.
Keyword cheesy, chicken, comfort food, pasta