Creamy Chicken Pot Pie Pasta: The Ultimate Comfort Food
Let’s talk about comfort food! There’s just something magical about dishes that warm you from the inside out, and Creamy Chicken Pot Pie Pasta is at the top of my list. This dish is like a cozy blanket on a cold day, taking me back to my childhood when my mom would whip up something delicious after a long day. Picture me, a little kid, sitting at the kitchen table, eagerly waiting for the savory aroma of my favorite dishes wafting through the air—it was always such a treat!
What I love most about Creamy Chicken Pot Pie Pasta is that it combines all my favorites: tender chicken, colorful vegetables, and creamy goodness—all tossed with delightful egg noodles. It’s a little bit of nostalgia, a little bit of adventure, and a whole lot of yum! Plus, it’s a one-pot meal, which means less cleanup and more time to enjoy my creation (or eat it directly from the pot—no judgment!).
What’s in Creamy Chicken Pot Pie Pasta?
– 8 oz egg noodles: These delightful noodles serve as the perfect base, soaking up the creamy sauce while providing an enjoyable chew.
– 2 cups cooked chicken, diced: I usually use leftovers or rotisserie chicken; it saves time and adds that flavorful, meaty component.
– 1 cup frozen mixed vegetables (carrots, peas, corn): Because who doesn’t love a pop of color? Plus, these veggies mean you can skip the chopping—thank you, convenience!
– 1 cup mushrooms, sliced: Fresh mushrooms add earthiness and texture; they also soak up all that creamy goodness.
– 2 tablespoons olive oil: A splash of healthy fat to get that sauté going!
– 1 teaspoon garlic powder: Because Gar-lick (or garlic powder) makes everything better!
– 1 teaspoon onion powder: Just a hint of sweetness to balance it all out.
– 1 teaspoon dried thyme: This herb adds a wonderful aromatic flavor reminiscent of classic pot pie.
– 2 cups chicken broth: The foundation of our sauce; it’s what makes it all come together.
– 1 cup heavy cream: This is where the magic happens—the creaminess that will coat every bite!
– 1 tablespoon cornstarch (optional, for thickening): This is used if you want that sauce to give you a nice hug instead of just a gentle caress.
– 2 tablespoons butter: I mean, seriously, who can say no to butter?
– Salt and pepper to taste: Essential seasonings that elevate the flavors wonderfully.
– Fresh parsley, chopped (for garnish): A sprinkle of green for that gourmet touch!
Is Creamy Chicken Pot Pie Pasta Good for You?
Now, let’s get real—this comforting pasta dish does have a few indulgent elements, but let’s talk about the good stuff first!
The chicken provides lean protein, keeping you satisfied without feeling weighed down. The mixed vegetables add fiber, vitamins, and minerals, making your body dance with joy! Plus, the mushrooms are great for adding nutrients while giving that umami flavor.
That said, we should keep an eye on the heavy cream, as it does bring a richness that can add up in calories. If you want to lighten it up a bit, you could swap half of the cream for milk or use a non-dairy alternative. The butter is also something to watch out for, but who doesn’t need a little indulgence now and then? As with all things, moderation is key!
Ingredients List
– 8 oz egg noodles
– 2 cups cooked chicken, diced
– 1 cup frozen mixed vegetables (carrots, peas, corn)
– 1 cup mushrooms, sliced
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 2 cups chicken broth
– 1 cup heavy cream
– 1 tablespoon cornstarch (optional, for thickening)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
How to Make Creamy Chicken Pot Pie Pasta?
1. In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In the same pot, heat the olive oil over medium heat. Add the sliced mushrooms and cook until tender, about 4-5 minutes. You want them nice and juicy!
3. Stir in the cooked chicken, frozen mixed vegetables, garlic powder, onion powder, and dried thyme. Cook for an additional 2-3 minutes until the veggies are heated through.
4. Pour in the chicken broth and bring to a simmer. Reduce heat and add the heavy cream, stirring well to combine.
5. If you prefer a thicker sauce, mix the cornstarch with a little cold water to create a slurry. Add it to the pot and stir until the sauce thickens to your liking.
6. Add the drained egg noodles to the pot and gently fold them into the creamy sauce. Allow everything to heat through for another 2-3 minutes.
7. Season with salt and pepper to taste. Finally, stir in the butter until melted and combined.
8. Remove from heat and garnish with fresh parsley before serving. Voilà!
Pot Pie Pasta Delights!
Now that you’ve got all the know-how, don’t be shy—experiment a little! Swap out ingredients for what you have on hand; spinach instead of mixed vegetables, or maybe add some cheddar for an extra cheesy kick!
This dish pairs beautifully with a nice crusty bread for sopping up that creamy sauce. Trust me, you’ll want to savor every last drop!
I can’t wait for you to try this Creamy Chicken Pot Pie Pasta! It’s one of those dishes you’ll want to make again and again (and I wouldn’t blame you!). Please share your experiences, any tweaks you made, and let’s keep this deliciousness going! Bon appétit!
