Step-by-step instructions
- Start by cooking the farfalle pasta in a large pot of salted water. Cook until just al dente, then drain and set aside.
- In the same pot, melt a few tablespoons of butter over medium heat. Once melted, add the cubed chicken and cook until it’s lightly opaque on the outside.
- Toss in the chopped onion and cook until it’s softened and aromatic.
- Stir in the frozen peas and mixed vegetables, then pour in the chicken broth and milk or cream, stirring gently.
- Add the cream cheese and keep stirring until it melts completely and forms a creamy sauce.
- Season the mixture with salt, black pepper, and a sprinkle of dried thyme for flavor enhancement.
- Fold the cooked farfalle and shredded cheddar cheese into the pot, stirring until all of the pasta is well coated and creamy.
- Let everything simmer for a few more minutes until the sauce thickens slightly and the chicken is fully cooked. Serve warm and enjoy!
Best ways to enjoy it
When plating your Chicken Pot Pie Pasta, consider garnishing with an extra sprinkle of shredded cheese or fresh herbs for a pop of color and flavor. Serve it alongside a crisp green salad for a balanced meal or pair it with warm, buttery bread to soak up that delicious sauce. It’s perfect for cozy family dinners, casual gatherings, or even a laid-back brunch!
Storage and reheating tips
To store your Chicken Pot Pie Pasta, allow it to cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to freeze leftovers, divide the pasta into individual portions and place them in freezer-safe bags or containers. For reheating, simply thaw in the fridge overnight and warm on the stovetop, adding a splash of milk or cream to revive the creaminess.
Helpful cooking tips
Here are some extra tips to elevate your Chicken Pot Pie Pasta:
- For extra flavor, consider marinating the chicken in some herbs or spices beforehand.
- If you want an added crunch, top the finished dish with breadcrumbs mixed with a bit of melted butter, then bake until golden.
- Feel free to substitute half-and-half or a dairy-free cream alternative for a lighter dish or to accommodate dietary needs.
Creative twists
This recipe is quite versatile! Here are a few ideas for variations:
- Switch up the veggies: Use fresh produce like mushrooms, bell peppers, or spinach based on what’s in season or on hand.
- Add a kick: Toss in some red pepper flakes for a spicy twist.
- Go vegetarian: Use chickpeas or textured vegetable protein and replace the chicken broth with vegetable broth for a hearty plant-based version.
FAQ
How long does it take to prepare?
This Chicken Pot Pie Pasta can be on the table in about 30-40 minutes, making it a quick and satisfying weeknight meal.
Can I use leftover chicken?
Absolutely! Using leftover rotisserie chicken or any pre-cooked chicken makes this recipe even quicker; just add it a few minutes before you combine it with the pasta.
Is it safe to freeze?
Yes! Just ensure it’s in an airtight container for storage. When reheating, make sure it’s heated thoroughly throughout to at least 165°F (74°C) for safe consumption.
This delightful twist on two classics is bound to become a staple in your kitchen. Whether you’re whipping it up for a family dinner or a cozy night in, Chicken Pot Pie Pasta combines comfort with convenience, bringing smiles all around. Enjoy your culinary adventure!
