Chicken Pot Pie Pasta Recipe
This Chicken Pot Pie Pasta is a comforting, hearty one-pan meal that combines the classic flavors of chicken pot pie with tender ditalini pasta. Packed with savory chicken, mixed vegetables, and aromatic herbs, it’s a quick and satisfying dish perfect for weeknight dinners or cozy family meals.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables and Aromatics
- 1 cup diced celery
- ½ cup minced onion
- 1 tablespoon minced garlic
- 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
Protein and Pasta
- 4 cups chopped cooked chicken (from a whole rotisserie chicken or chicken breasts)
- 1 cup dry ditalini pasta
Liquids and Dairy
- 2 cups low sodium chicken stock
- ¼ cup room temperature milk
- ½ cup grated Parmesan cheese
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon salt
Oils
- 2 tablespoons extra virgin olive oil (divided)
Instructions
- Heat the pan: Warm a large sauté pan over medium-high heat and add 1 tablespoon of extra virgin olive oil to coat the pan evenly.
- Sauté vegetables: Add diced celery, minced onion, and minced garlic to the pan. Sauté for about 5 minutes until the vegetables start to soften and become fragrant.
- Add pasta: Stir in the dry ditalini pasta and cook for 1 minute to slightly toast and coat it with the oil and vegetables.
- Add chicken and seasonings: Lower the heat to medium. Add the chopped cooked chicken, low sodium chicken stock, garlic powder, onion powder, black pepper, dried rosemary, sage, thyme, and salt. Stir everything together and cover with a lid.
- Simmer and cook pasta: Cook for 8 minutes uncovered or covered, stirring occasionally to prevent sticking, allowing the pasta to absorb most of the liquid.
- Add veggies and cheese: Stir in the frozen mixed vegetables, grated Parmesan cheese, and room temperature milk. Cook for 2 minutes, stirring frequently, until the vegetables are heated through and the mixture is creamy.
- Serve: Plate the Chicken Pot Pie Pasta and optionally top with additional Parmesan cheese. Serve warm and enjoy this comforting meal!
Notes
- You can use leftover cooked chicken or rotisserie chicken for ease.
- Adjust the seasoning to taste, especially salt, depending on the chicken stock used.
- Make sure the milk is at room temperature to prevent curdling when added to the hot pan.
- Feel free to substitute the mixed vegetables with fresh vegetables if preferred.
- This dish can be reheated gently on the stovetop with a splash of milk if needed.
Find it online: https://bitezly.com/tasty-chicken-pot-pie-pasta/
