Chicken Pot Pie Pasta

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Are you ready for a tasty twist on a classic comfort food? Chicken pot pie pasta is the perfect mix of cozy and quick. This yummy dish combines the creamy goodness of chicken pot pie with the ease of pasta, all in one pot. You’ll love how fast it comes together – just 15 minutes to prep and 20 minutes to cook.

This recipe serves 8 and each serving has 449 calories. It’s packed with tender chicken, veggies, and a rich sauce that coats every bite. The crushed Ritz crackers on top give it a nice crunch, just like a pot pie crust. Get ready to dig into a bowl of pure comfort!

Exact Ingredients List

Here’s what you’ll need to make this yummy chicken pot pie pasta:

• 12 ounces egg noodles
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 1⁄2 cups frozen mixed veggies, thawed
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon black pepper

You’ll also need:

• 3 tablespoons all-purpose flour
• 1 1⁄2 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded or diced
• 1⁄4 cup fresh parsley, chopped
• 1 cup crushed Ritz crackers or breadcrumbs

This recipe makes 8 servings. It takes about 15 minutes to prep and 20 minutes to cook. Each serving has around 449 calories.

Make sure you have all these items ready before you start cooking. This will help you make the dish quickly and easily.

Instructions

Cook the egg noodles until they’re almost done. Drain them and set them aside.

Melt 2 tablespoons of butter in a big pan. Add the onion and mixed veggies. Cook until the onion looks clear.

Mix in garlic, salt, thyme, rosemary, and pepper. Add the last bit of butter and sprinkle flour on top. Stir for 2 minutes until it looks like wet sand.

Slowly pour in chicken broth, stirring as you go. Add heavy cream and let it bubble gently for 3-5 minutes until it gets thick.

Put the cooked noodles and chicken in the pan. Mix everything together so it’s all covered in the creamy sauce. Taste it and add more seasoning if you want.

Serve your pasta hot. Sprinkle fresh parsley and crushed crackers on top. Enjoy your cozy meal!

Possible Substitutes List

You can easily swap ingredients in this chicken pot pie pasta recipe. Try these changes:

• Pasta: Use penne, fusilli, or any short pasta instead of egg noodles.

• Vegetables: Swap frozen mixed veggies for fresh carrots, peas, and corn.

• Chicken: Rotisserie chicken works great as a time-saver.

• Cream: Half-and-half or milk can replace heavy cream for a lighter option.

• Herbs: Fresh herbs like thyme and rosemary add extra flavor.

• Toppings: Panko breadcrumbs or crushed potato chips make tasty alternatives to Ritz crackers.

• Broth: Use vegetable broth to make the dish vegetarian-friendly.

Can’t find some ingredients? No worries! This recipe is flexible. Feel free to use what you have on hand. The result will still be yummy and comforting.

Remember to adjust cooking times if you change ingredients. Keep an eye on your dish as it cooks. You’ve got this!

How To Make It Diabetes-Friendly

To make this chicken pot pie pasta more diabetes-friendly, you can make a few simple swaps. Try using whole wheat egg noodles instead of regular ones. They have more fiber and won’t spike your blood sugar as much.

Cut back on the butter and use olive oil instead. It’s heart-healthy and won’t affect your blood sugar. For the sauce, use low-fat milk instead of heavy cream. This cuts down on saturated fat and calories.

Add extra veggies to boost the fiber and nutrients. Try adding some diced zucchini or bell peppers. You can also use less pasta and more veggies to lower the carb count.

Skip the Ritz crackers on top. Instead, try a sprinkle of grated Parmesan cheese for flavor. If you want some crunch, add some toasted sliced almonds.

Use less salt and add more herbs and spices for flavor. Garlic powder, onion powder, and paprika are good options. You can also add a squeeze of lemon juice at the end for a bright flavor boost.

Remember to watch your portion sizes. Stick to about 1 cup per serving and pair it with a big side salad for a balanced meal.

Tips, Tricks & Storing

Make this dish even tastier by using rotisserie chicken for extra flavor. You can also swap out the egg noodles for your favorite pasta shape.

For a healthier twist, try using whole wheat pasta and low-fat cream. Add more veggies like mushrooms or peas to boost the nutritional value.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to keep the pasta creamy.

Freeze portions for quick meals later. Let the pasta cool completely, then place it in freezer-safe containers. It will keep for up to 3 months.

To reheat frozen portions, thaw in the fridge overnight. Then, warm in the microwave or on the stovetop, stirring often. Add extra liquid if needed to restore creaminess.

For a crunchy topping, try panko breadcrumbs or crushed potato chips instead of Ritz crackers. Toast them in a pan with a bit of butter for extra flavor.