Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a staple in American comfort food, tracing its roots back to European meat pies. This pasta version keeps the creamy, hearty filling but swaps the crust for pasta, making it an easy, oven-baked dish.

What I Love About This Recipe

This dish combines the best of both worlds—the creamy, cozy flavors of chicken pot pie with the heartiness of a baked pasta dish. It’s an easy, one-pan meal that comes together quickly, making it perfect for busy weeknights. The golden cheese topping adds an irresistible crunch!

Also Read : Baked Potato Soup

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 12 oz pasta (penne or rotini)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups cooked, shredded chicken

• 1 cup frozen peas and carrots

• 1 cup frozen corn

• 1 (10.5 oz) can cream of chicken soup

• 1 cup milk

• ½ cup chicken broth

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1½ cups shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup crushed Ritz crackers (optional, for topping)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook pasta according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened.
• Stir in shredded chicken, frozen peas, carrots, and corn. Cook for 2-3 minutes.
• Add cream of chicken soup, milk, chicken broth, Italian seasoning, salt, and pepper. Mix until smooth and heated through.
• Stir in cooked pasta and 1 cup of shredded cheddar cheese. Transfer mixture to the prepared baking dish.
• Sprinkle remaining cheddar, Parmesan cheese, and crushed Ritz crackers on top.
• Bake for 20-25 minutes, or until bubbly and golden brown on top.

Notes

• For extra flavor, add cooked bacon or mushrooms.
• Swap cream of chicken soup with homemade white sauce for a fresher taste.
• Leftovers can be stored in the fridge for up to 3 days or frozen for later.

The post Chicken Pot Pie Pasta Bake appeared first on RecipeWikki.

Origin of Spanish Garlic Shrimp

Gambas al Ajillo is a popular Spanish dish, especially in the tapas bars of Madrid and Andalusia. It’s known for its simplicity and bold flavors, where shrimp are cooked in a garlicky olive oil sauce and served sizzling hot.

What We Love About This Recipe

• Authentic Spanish flavors with minimal ingredients
• Quick & easy – ready in just 10 minutes!
• Perfect with crusty bread to soak up the delicious garlic-infused oil

Also Read : Christmas Dinner Wellington Recipe

Spanish Garlic Shrimp (Gambas al Ajillo)

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

230

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• ¼ cup extra virgin olive oil

• 6 cloves garlic, thinly sliced

• ½ tsp red pepper flakes (adjust to taste)

• ½ tsp smoked paprika (optional for extra depth)

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper

• 2 tbsp dry white wine (optional)

• 1 tbsp lemon juice (fresh)

• 2 tbsp chopped fresh parsley

• Crusty bread for serving

Directions

• Heat the Olive Oil: In a large skillet or pan, heat olive oil over medium heat.
• Sauté Garlic & Spices: Add sliced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant but not browned.
• Cook the Shrimp: Add shrimp, season with salt, pepper, and paprika, and cook for 1-2 minutes per side until pink and opaque.
• Deglaze & Finish: Add white wine (if using) and cook for 1 more minute. Stir in lemon juice and parsley.
• Serve Immediately: Serve hot with crusty bread to soak up the flavorful garlic oil.

Notes

• Serve as a tapa with Spanish wine for an authentic experience.
• Use high-quality olive oil for the best flavor.

The post Spanish Garlic Shrimp (Gambas al Ajillo) appeared first on RecipeWikki.

Origin

This dish is inspired by Mediterranean and Asian cuisine, where fresh seafood and leafy greens are often paired for a nutritious and flavorful meal. The combination of shrimp and spinach creates a light yet satisfying dish that can be served on its own or with rice, pasta, or quinoa.

What We Love About This Recipe

• Quick & Easy: Ready in just 15 minutes!
• Healthy & Nutritious: Packed with lean protein, iron, and vitamins.
• One-Pan Meal: Minimal cleanup required.

Also Read : New Year’s Eve Special Stem ginger and mustard glazed ham recipes

Sautéed Shrimp with Spinach

Recipe by RecipeWikkiCourse: Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

250

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• ½ tsp red chili flakes (optional)

• ½ tsp paprika (optional)

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 5 cups fresh spinach (about 5 oz)

• 1 tbsp lemon juice

• ½ tsp lemon zest (optional)

• 1 tbsp parmesan cheese (optional, for garnish)

Directions

• Heat the Pan: In a large skillet, heat olive oil or butter over medium-high heat.
• Cook the Shrimp: Add shrimp, season with salt, pepper, paprika, and chili flakes. Sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.
• Sauté the Garlic & Spinach: In the same pan, add garlic and sauté for 30 seconds. Add spinach and cook for 1-2 minutes until wilted.
• Combine & Finish: Return shrimp to the pan, toss everything together, and add lemon juice. Stir well and remove from heat.
• Serve: Garnish with lemon zest and parmesan cheese (if using). Serve hot.

Notes

• Add cherry tomatoes for extra flavor and color

The post Sautéed Shrimp with Spinach appeared first on RecipeWikki.