So You’re Craving Something Tasty but Too Lazy to Spend Forever in the Kitchen, Huh? Same.
You’re probably scrolling through Instagram, drooling over a gourmet chicken pot pie, thinking about how your culinary skills don’t quite match your foodie ambitions. But fear not my friend. I have just the solution to your dilemma: Quick Chicken Pot Pie Pasta. This dish is so easy you could whip it up while watching TV. Are you ready to impress your taste buds with minimal effort? Let’s dive right in.
Why This Recipe is Awesome
First off, let’s chat about why you’re going to love this recipe more than your last Tinder date. It’s simple and idiot-proof. Seriously, even I didn’t mess it up—and that’s saying something. It combines the comforting flavors of chicken pot pie with the ease of pasta. Plus, it’s one pot, so you’ll dodge the dreaded mountain of dishes. You’ll enjoy all the creamy goodness without leaving your kitchen feeling like a war zone. What’s not to love?
Ingredients You’ll Need
Alright, grab your grocery list—or just mentally note this while you pretend to do something else. Here’s what you’ll need:
- 8 ounces of pasta: Any shape works, but I’m a fan of penne for that charming bite.
- 2 tablespoons of butter: Because what dish isn’t better with butter?
- 1 onion, chopped: You’ll cry, but just a little—think of it as a workout.
- 2 cloves of garlic, minced: Your breath will thank you later.
- 2 cups cooked chicken, shredded: Leftover rotisserie? Yes, please!
- 1 cup frozen mixed vegetables: You know the ones, peas, corn, carrots—whatever your frozen heart desires.
- 1 can of cream of chicken soup: The magic glue that holds everything together.
- 1 cup of milk: Because it’s pasta, not a desert.
- 1 teaspoon of Italian seasoning: Got to bring some pizzazz into your life.
- Salt and pepper to taste: The classics never get old.
Step-by-Step Instructions
Now, let’s get cooking, shall we? Follow these steps and you too can be a kitchen superhero.
Boil the Pasta: Bring a large pot of water to a rolling boil. Throw in your pasta and cook it according to the package instructions. You can sip on a drink while you wait—multitasking at its finest.
Sauté the Veggies: In a separate large pot or skillet, melt the butter over medium heat. Add in the chopped onion and garlic. Sauté until they are soft and fragrant, which should take about 3 to 5 minutes.
Add Chicken and Veggies: Throw in your shredded chicken and those frozen veggies. Stir for another 2 to 3 minutes. You want all those flavors to mingle like old friends at a reunion.
Mix in the Soup and Milk: Time to bring it all together! Pour in the cream of chicken soup and milk. Stir until everything is well mixed and creamy. Add in the Italian seasoning, salt, and pepper. Let it simmer for a couple of minutes until it’s heated through.
Combine with Pasta: When your pasta is cooked, drain it and then toss it into your creamy chicken mixture. Stir it all together, making sure every morsel is coated in that glorious sauce.
Serve and Enjoy!: Plate it up, maybe sprinkle a bit of cheese on top because we all deserve a little extra love, right?
Common Mistakes to Avoid
Let’s bust some myths, shall we? Here are the classic mistakes people make when diving into this dish:
Skipping the butter: Thinking you can just use oil? Think again. Butter is a game changer here.
Not seasoning properly: Flavor is everything, my friend. A little salt and pepper can go a long way. Don’t be shy.
Overcooking the pasta: Undercook it a smidge; it will continue to cook in the sauce. You’re not trying to make mush, are you?
Forgetting to thaw the frozen veggies: If you toss in icy veggies without thinking, you’ll get a weird texture. Let them thaw first or give them a quick nuke in the microwave.
Alternatives & Substitutions
Not feeling the chicken? Go wild and swap it for shredded turkey or even make this vegetarian by using chickpeas instead. Want to cut down on calories? Use low-fat cream of chicken soup and milk.
Bored of the usual pasta shapes? Go ahead and grab gluten-free pasta, zoodles, or whatever noodle you have at home. Seriously, this dish is flexible like a yoga instructor, so experiment away.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Technically, yes. But why hurt your soul like that? Butter is where the flavor’s at.
Can I prep this in advance? Oh, absolutely! Go ahead and whip this up earlier in the day and just reheat it later. Just know it may thicken a bit—add a splash of milk to loosen it up.
What if I don’t have cream of chicken soup? You can use cream of mushroom or even make a white sauce if you’re feeling ambitious. Just remember to keep it creamy.
Can I double the recipe? Yep, just make sure you have a big enough pot so that things don’t overflow while it cooks. No one wants a pasta explosion.
Is this a good make-ahead meal? Totally! It keeps well in the fridge and tastes even more fabulous the next day.
What kind of pasta should I use? Any kind you like. Spaghetti, shells, elbow macaroni—be the pasta connoisseur of your dreams.
Final Thoughts
Now go wow someone—maybe a friend, maybe your dog, or just treat yourself. You’ve spent minimal time in the kitchen and just made something that’s low effort but high on flavor. Plus, you can brag about your newfound culinary skills.
So grab your fork and dig in. You totally deserve this tasty victory. Happy cooking!
Print
Quick Chicken Pot Pie Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A simple and delicious pasta dish that combines the comforting flavors of chicken pot pie with minimal cooking effort.
Ingredients
- 8 ounces of pasta (any shape)
- 2 tablespoons of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can of cream of chicken soup
- 1 cup of milk
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
Instructions
- Boil the Pasta: Bring a large pot of water to a rolling boil and cook the pasta according to package instructions.
- Sauté the Veggies: In a separate pot, melt the butter over medium heat. Add onion and garlic, and sauté until soft and fragrant (3-5 minutes).
- Add Chicken and Veggies: Stir in shredded chicken and frozen vegetables, cooking for another 2-3 minutes.
- Mix in the Soup and Milk: Pour in cream of chicken soup and milk, stirring until creamy. Add Italian seasoning, salt, and pepper; let simmer for a couple of minutes.
- Combine with Pasta: Drain the cooked pasta and toss it into the creamy chicken mixture, ensuring everything is well-coated.
- Serve and Enjoy!: Plate the dish and optionally sprinkle cheese on top before serving.
Notes
Can substitute chicken with shredded turkey or chickpeas. For lower calories, use low-fat cream of chicken soup and milk.