Description

Chicken Pot Pie Pasta combines the cozy flavors of classic chicken pot pie with the comfort and ease of a creamy pasta dish. Featuring tender chicken breast, colorful mixed vegetables, and a luscious plant-based cheese sauce brightened with apple cider vinegar (natural) and fresh herbs, this recipe delivers a satisfying and adaptable meal perfect for any night of the week.

Ingredients

Scale

Protein and Pasta

2 chicken breasts, chopped into bite-sized pieces
8 oz penne or shell pasta (use gluten-free if preferred)

Vegetables

1 cup diced carrots
1 cup diced celery
1 cup peas (fresh or frozen)

Sauce Components

3 tablespoons plant-based butter
3 tablespoons all-purpose flour (gluten-free if needed)
2 cups chicken broth
1 tablespoon apple cider vinegar (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 cup shredded plant-based cheese

Herbs and Seasoning

1 teaspoon fresh thyme leaves
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions

Prepare the Chicken and Vegetables: Chop the chicken breasts into bite-sized pieces and season lightly with salt and pepper. Heat a large pan over medium heat, add a small amount of plant-based butter, then sauté the chicken pieces until golden brown and cooked through. Remove the chicken from the pan and set aside. In the same pan, add more plant-based butter and cook diced carrots, celery, and peas until tender but still vibrant in color.
Cook the Pasta: While the vegetables cook, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/4 cup of pasta cooking water, then set the pasta aside.
Make the Creamy Sauce: In the pan with the cooked vegetables, melt 3 tablespoons of plant-based butter over medium heat. Sprinkle in the flour, whisking constantly to form a smooth roux without lumps. Gradually whisk in the chicken broth and a splash of apple cider vinegar (natural) until the sauce thickens and becomes smooth. Stir in vegetarian Worcestershire sauce (natural) and shredded plant-based cheese until melted and fully incorporated, creating a rich, creamy sauce.
Combine Everything: Add the cooked chicken back into the sauce and stir to combine. Fold in the drained pasta, tossing gently to coat each piece evenly with the sauce. Stir in fresh thyme and parsley, then adjust seasoning with salt and pepper to taste.
Serve and Enjoy: Serve the Chicken Pot Pie Pasta hot, garnished with extra fresh herbs if desired. This dish is best enjoyed immediately but also reheats beautifully for leftovers.

Notes

Cook pasta to al dente to prevent mushiness when combined with the sauce.
Use fresh vegetables like carrots, celery, and peas for the best texture and flavor.
Whisk the roux continuously to avoid lumps and achieve a smooth sauce.
Include apple cider vinegar (natural) to brighten and balance the richness of the dish.
Enjoy the dish immediately for optimal creaminess as the pasta absorbs the sauce over time.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 0mg

Keywords: chicken pot pie pasta, creamy pasta, comfort food, plant-based cheese, gluten free pasta