Description

This Chicken Pot Pie Pasta combines tender chicken, smoked turkey bacon, fresh vegetables, and melted plant-based cheese into a creamy, comforting one-pot meal. It captures the classic flavors of chicken pot pie with the ease and coziness of pasta, making it perfect for an easy weeknight dinner or for impressing guests with minimal fuss.

Ingredients

Scale

Protein

2 cups shredded chicken breast
4 slices smoked turkey bacon, cooked and crumbled

Pasta

8 ounces shell pasta (or gluten-free pasta such as rice or corn pasta)

Vegetables

1 medium onion, chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, chopped
1 cup frozen or fresh peas
1 cup frozen or fresh corn

Sauce

2 cups vegetable broth
2 tablespoons apple cider vinegar (natural)
1 tablespoon natural gelling agent
1/2 cup vegetarian Worcestershire sauce (natural)
1 cup plant-based cheese, shredded

Herbs and Spices

1 teaspoon dried thyme
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions

Cook the Pasta and Prepare the Protein: Boil shell pasta in salted water until just tender, then drain and set aside. In a large pan, cook and crumble the smoked turkey bacon until crispy. Add diced chicken breast and cook until browned and cooked through, removing excess fat for balance.
Sauté the Vegetables: In the same pan, add chopped onion, garlic, carrots, celery, peas, and corn. Sauté until the vegetables soften and the onions become translucent to build a savory flavor base.
Build the Creamy Sauce: Pour in vegetable broth and apple cider vinegar, then sprinkle in the natural gelling agent to thicken the sauce gently. Stir in vegetarian Worcestershire sauce (natural) and plant-based cheese until melted and smooth, creating a rich creamy pot pie texture.
Combine Pasta and Sauce: Add the cooked pasta, chicken, and turkey bacon back into the pan with the sauce and vegetables. Gently toss to coat all ingredients in the creamy sauce. Season with thyme, black pepper, and chopped parsley to finish.

Notes

Cook pasta just shy of al dente as it will finish cooking in the sauce.
Use fresh vegetables for the best texture and flavor.
Simmer the sauce gently to avoid separation and to deepen flavors.
Stir in plant-based cheese off the heat to prevent clumping.
Adjust sauce thickness by adding more vegetable broth or natural gelling agent as needed.

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

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 550mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 55mg

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