Step-by-step instructions
Now, let’s walk through the steps to make this comforting meal:
Cook the pasta: Begin by boiling the penne pasta according to the package instructions. Once cooked, drain it and set it aside.
Sauté the chicken and veggies: In a large skillet, melt the butter over medium heat. Add the shredded chicken and frozen mixed vegetables, sautéing until they are heated through.
Mix in the creamy sauce: Stir in the cream of chicken soup and chicken broth, followed by the garlic powder and onion powder. Season with salt and pepper to taste. Let it simmer for about 5 minutes to meld the flavors.
Combine pasta with the sauce: Add the cooked penne pasta to the skillet and stir until everything is well combined.
Top with cheese: Sprinkle the shredded cheddar cheese on top and allow it to melt before serving.
Best ways to enjoy it
To serve Chicken Pot Pie Pasta, consider plating it in a wide, shallow bowl, allowing the creamy sauce to pool around the pasta. Garnish with fresh parsley for a pop of color. Pair it with a crisp side salad or some crusty bread for dipping. It also goes wonderfully with a light white wine or a refreshing iced tea.
How to store
If you have leftovers (which is rare!), here’s how to keep them fresh. Allow the pasta to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over medium heat or microwave in short intervals until heated through.
If you want to freeze the dish, it’s best to do so before adding the cheese. Chicken Pot Pie Pasta can be frozen for up to 3 months. When you’re ready to eat, just thaw overnight in the refrigerator and reheat, then add the cheese during the last few minutes of cooking.
Pro chef tips
- For added flavor, consider using homemade chicken broth instead of canned.
- If you like a bit of heat, add a pinch of cayenne pepper or some red pepper flakes to the creamy sauce.
- Leftover turkey, rotisserie chicken, or even a plant-based protein could work instead of the shredded chicken.
Creative twists
Want to switch things up? Here are a few fun variations you can try:
- Herb twist: Add fresh herbs like thyme or rosemary for an aromatic touch.
- Vegetarian version: Replace chicken with chickpeas or extra veggies while maintaining the delicious creamy sauce.
- Spicy kick: Incorporate diced jalapeños or hot sauce for a spicier rendition.
FAQs
How long does it take to make this dish?
This recipe typically takes about 30 minutes from start to finish, making it perfect for a quick dinner!
Can I make it ahead of time?
You can prepare the dish in advance and store it in the fridge for up to 2 days before baking. Just reheat it on the stove with a bit more chicken broth to loosen the sauce.
What other vegetables can I add?
Feel free to customize with your favorite fresh or frozen vegetables. Bell peppers, peas, or corn are great additions that complement the flavors beautifully.
Now, it’s time to gather your ingredients and give this Chicken Pot Pie Pasta a try. I can’t wait to hear how it turns out for you!
