Delicious & Easy Non-Dairy Creamy Chicken Vegetable Pasta: Your Go-To for Leftover Meals
There’s nothing quite like the versatility of leftover roasted or rotisserie chicken. It’s a culinary hero that makes whipping up a hearty, satisfying meal incredibly fast and simple. This Non-Dairy Creamy Chicken Vegetable Pasta dish is a prime example, transforming those delicious leftovers into a comforting and flavorful experience. For those with dietary restrictions, simply opt for gluten-free pasta, and you’ve got a fantastic gluten-free meal that doesn’t compromise on taste or texture.
I recently revisited and prepared this recipe, choosing to double the ingredients as shown in the updated photograph above. It’s amazing how much my photography skills have evolved since I first shared this recipe on my blog back in 2017 (the original photo is below). Regardless of the picture quality, this creamy vegetable chicken pasta casserole has always been a winner in my household. It’s undeniably delicious, and the leftovers? They’re a highly anticipated treat, making lunch a breeze and preventing food waste.
The Genesis of a Go-To Recipe: Creativity in the Kitchen
Like many of my most cherished recipes, this non-dairy creamy chicken pasta came to life during an evening when I had to get creative with what was already in the house. There hadn’t been an opportunity for a grocery run in a while, leaving the pantry and refrigerator a little sparse. This scenario, often called a “bare pantry challenge,” frequently sparks some of the most innovative and beloved dishes. It forces you to think outside the box, combine ingredients you might not typically consider, and truly make the most of what you have on hand.
Before I embarked on this blogging journey, I rarely bothered to jot down the exact methods for these impromptu dinners. Many times, my children would finish their plates and exclaim, “Mom, you have to make that again!” To which my common reply was, “I don’t know if I even can!” The spontaneity was part of the charm, but also the frustration when trying to recreate a masterpiece.
A perfect example of this was my daughter’s all-time favorite – tuna tetrazzini. It emerged purely from a bare pantry situation, compounded by the fact that I’d completely forgotten to thaw any meat. I improvised, and it became an instant hit. I cooked it numerous times, yet I never recorded the recipe until she practically begged me for it, eager to prepare it herself. That was a turning point. It highlighted the importance of documenting these kitchen experiments.
I’ve finally learned my lesson. Now, I make a point to hastily jot down notes almost every time I cook. The pendulum has swung completely to the other side; a paper, pen, and camera are always within arm’s reach in my kitchen, ready to capture the magic of a new creation. This commitment ensures that delightful dishes like this creamy chicken vegetable pasta are never lost to memory, but rather shared and enjoyed for years to come.
Crafting the Perfect Non-Dairy Creamy Chicken Pasta
For this particular dairy-free creamy chicken vegetable pasta, I typically utilize leftover chicken from my Rosemary Roasted Chicken recipe, or simply shredded rotisserie chicken. Both options infuse the dish with a wonderful depth of flavor and tender texture without requiring extra cooking time. The beauty of using pre-cooked chicken is that it significantly cuts down on preparation, making this an ideal weeknight meal.
The “creamy” aspect, a delightful challenge for those avoiding dairy, is achieved beautifully with a plain non-dairy creamer. My personal favorite is a coconut milk creamer, which lends a subtle richness and smooth consistency without any overpowering coconut flavor. However, if you don’t have a dairy allergy, feel free to substitute with traditional half-and-half for a classic creamy texture. This flexibility ensures everyone can enjoy this incredibly versatile dish.
This recipe is designed to be both adaptable and satisfying. The combination of tender chicken, a variety of fresh vegetables, and a luscious non-dairy sauce tossed with your favorite pasta creates a meal that feels indulgent yet is remarkably wholesome. It’s comfort food perfected, made accessible to a wider range of dietary needs.
Why You’ll Adore This Non-Dairy Creamy Chicken Pasta
There are countless reasons why this creamy chicken pasta will become a staple in your meal rotation. First and foremost, its ease of preparation makes it a weeknight savior. Using pre-cooked chicken means you’re halfway there before you even start. Secondly, its incredible flavor profile appeals to everyone, whether they follow a dairy-free or gluten-free diet or not. The rich, savory sauce, combined with tender chicken and crisp-tender vegetables, creates a symphony of tastes and textures that is truly delightful.
For those with dairy allergies or intolerances, finding truly creamy and satisfying dishes can be a challenge. This recipe brilliantly overcomes that hurdle, proving that dairy-free meals can be just as decadent and comforting as their dairy-filled counterparts. The non-dairy creamer, particularly coconut milk-based ones, offers a richness that mimics traditional cream without any unwanted side effects.
Furthermore, the ability to make it gluten-free simply by choosing the right pasta opens it up to an even broader audience. In today’s diverse dietary landscape, having recipes that cater to various needs without sacrificing taste is invaluable. This dish is a testament to how adaptable and inclusive home cooking can be.
Finally, the fact that it makes fantastic leftovers is a huge bonus. Meal prepping for lunch or having a quick dinner solution for the next day adds to its appeal, making it a truly economical and convenient choice for busy individuals and families alike. Pin it/save it and make it!
Customizing Your Creamy Chicken Vegetable Pasta
One of the best things about this non-dairy creamy chicken vegetable pasta is how easily it can be customized to suit your taste preferences or whatever vegetables you have on hand. Don’t limit yourself to just zucchini, mushrooms, and tomatoes. Feel free to experiment with other seasonal vegetables like bell peppers, spinach, asparagus, or even frozen peas and carrots. Adding different vegetables not only enhances the nutritional value but also keeps the dish exciting and fresh each time you make it.
For an extra boost of flavor, consider incorporating a pinch of red pepper flakes for a subtle kick, or a squeeze of fresh lemon juice at the end to brighten up the sauce. Fresh herbs like parsley or basil, sprinkled over the top just before serving, can also elevate the dish with their vibrant aromas.
While shredded chicken is the star, this recipe is also flexible if you want to swap proteins. Cooked shrimp or even a plant-based protein like pan-fried tofu or chickpeas could work beautifully, adjusting cooking times accordingly. For a truly vegetarian or vegan version, simply omit the chicken and add more vegetables or a plant-based chicken alternative. The creamy sauce base remains just as delicious.
When it comes to pasta, the choice is yours! While gluten-free noodles are specified for dietary reasons, any type of pasta will work well – penne, rotini, fettuccine, or even spaghetti. Just be sure to cook it al dente according to package directions before incorporating it into the sauce.
This adaptability means you can make this delicious and satisfying creamy pasta dish a regular part of your menu, always with a fresh twist that caters to your current cravings and pantry contents. It’s a recipe that truly encourages creativity and resourcefulness in the kitchen.
Non-Dairy Creamy Vegetable Chicken Pasta
Kelly Kirkendoll
Pin Recipe
Ingredients
- 1 to 1 1/2 cups shredded cooked chicken
- 1/2 cup diced onion
- 1/2 medium-large zucchini, sliced (or one small zucchini)
- 4-5 mushrooms (sliced)
- 2-3 cloves garlic, minced
- 2 small tomatoes, diced (or 1 large)
- 1/3 cup dry red wine
- 1 cup plain non-dairy creamer (I use So Delicious coconut milk creamer; you can use half-n-half if no dairy allergy)
- 2 Tbsp cornstarch (or flour, if you don’t need to eat gluten-free)
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 oz. gluten-free noodles (or other noodles of your choice)
Instructions
- Preheat oven to 350 degree Fahrenheit
- Boil noodles per package’s directions
- Sautee the onions, mushrooms, zucchini and garlic in 1 Tbsp olive oil in a medium-large sautee pan
- Add the diced tomatoes
- Add the red wine and simmer until reduced
- Whisk the flour in with the creamer until smooth; then add the mixture to the pan
- Add the garlic powder, oregano, salt and pepper
- Pour the noodles into a casserole dish (I used a clay baking dish)
- Add all the contents from the pan and mix together
- Add salt and pepper to taste
- Place in the oven and bake for 15 minutes. Let cool and dig in!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com