Name: Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 12 oz pasta (penne, rotini, or shells); 2 tbsp butter; 1 small onion, diced; 2 cloves garlic, minced; 2 cups cooked chicken, shredded or cubed; 2 cups mixed frozen vegetables (peas, carrots, corn); 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1/2 cup heavy cream (optional for extra creaminess); Salt and pepper to taste; 1/2 tsp dried thyme; 1/2 tsp dried parsley

Looking for a cozy, comforting meal that’s packed with flavor and all the goodness of a classic chicken pot pie, but in a quick and easy pasta form? Chicken Pot Pie Pasta is exactly what you need! Imagine tender pasta, juicy chunks of chicken, carrots, peas, and a rich, creamy sauce that all come together in one delicious bowl. It’s like having your favorite pot pie, but without the fuss of a pie crust. Trust me, once you take your first bite, you’ll be hooked on this creamy, hearty dish!

Why You’ll Love Chicken Pot Pie Pasta

This dish has all the heartiness and comfort of a traditional chicken pot pie, but with the convenience of pasta. It’s the perfect weeknight dinner when you’re craving something creamy, satisfying, and full of flavor. Here’s why you’ll love it:

Versatile:

You can add or swap in different veggies based on what you have on hand. Broccoli, corn, or even mushrooms make great additions to this pasta.

Budget-Friendly:

Chicken Pot Pie Pasta is made with simple, affordable ingredients, making it perfect for a family meal that won’t break the bank.

Quick and Easy:

This is a one-pan dish that comes together in about 30 minutes, making it an easy go-to for a busy weeknight dinner.

Comforting:

With a creamy sauce, tender chicken, and comforting pasta, this dish is sure to warm you up on any chilly evening.

Crowd-Pleasing:

It’s a dish that’s loved by everyone, from kids to adults. The familiar flavors of chicken pot pie in pasta form are always a hit!

Ingredients in Chicken Pot Pie Pasta

This dish is simple to make, with a few ingredients that come together to create the ultimate comfort food. Here’s what you’ll need:

Chicken Breast: Boneless, skinless chicken breast, cooked and cut into chunks, brings lean protein to the dish, making it hearty and filling.
Pasta: Use your favorite pasta, like penne, rotini, or elbow macaroni. The pasta holds onto that creamy sauce perfectly.
Carrots: Diced carrots add color, texture, and a touch of sweetness.
Peas: Frozen peas add a pop of green and are a classic vegetable in chicken pot pie.
Onion: Diced onion brings a savory base to the creamy sauce.
Garlic: Adds an aromatic depth of flavor that enhances the overall taste.
Chicken Broth: Used to create the base of the creamy sauce, adding richness and depth to the dish.
Heavy Cream: For that luscious, velvety sauce that makes this dish feel extra indulgent.
Flour: Used to thicken the sauce and give it a creamy texture.
Butter: Adds richness and helps in creating the creamy sauce.
Salt and Pepper: For seasoning and bringing out all the delicious flavors.
Fresh Parsley: For garnish, adding a touch of color and freshness to finish the dish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Now, let’s dive into making this delicious, creamy Chicken Pot Pie Pasta:

Cook the Pasta:

Start by cooking the pasta according to the package instructions. Once cooked, drain and set aside.

Cook the Chicken:

In a large skillet, melt a little butter over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.

Make the Creamy Sauce:

In the same skillet, melt the remaining butter and add the diced onion. Sauté for about 2-3 minutes until softened. Add the garlic and cook for another minute, until fragrant. Sprinkle the flour over the onions and garlic, and stir well to form a roux. Cook for 1-2 minutes, then slowly add the chicken broth, whisking to prevent lumps.

Add the Cream and Veggies:

Pour in the heavy cream and bring the mixture to a simmer. Stir in the carrots and peas, and cook for 5-7 minutes, until the sauce thickens and the veggies are tender.

Combine Everything:

Once the sauce is thickened, return the cooked chicken and pasta to the skillet. Stir everything together until the pasta is coated with that creamy goodness. Season with salt and pepper to taste.

Serve and Enjoy:

Garnish with fresh parsley and serve warm. This dish is best enjoyed right away, but you can also save leftovers for a quick lunch the next day.

Nutrition Facts:

Servings: 4
Calories per serving: 400-500 (based on serving size and specific ingredients)

Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Chicken Pot Pie Pasta

This creamy, comforting dish is perfect on its own, but you can always serve it with a side salad, garlic bread, or even some roasted vegetables for a complete meal. It’s also great paired with a chilled glass of white wine, like a Sauvignon Blanc, to balance out the richness of the pasta.

Additional Tips

If you prefer a lighter version, you can substitute the heavy cream for half-and-half or milk, though the sauce won’t be quite as rich.
Feel free to use rotisserie chicken to make this dish even quicker—just shred it and add it to the sauce.
For extra flavor, sprinkle some shredded cheddar cheese on top before serving, or stir it into the sauce for a cheesy twist.

FAQ’s

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it before cooking. You can also use cooked rotisserie chicken for a quicker option.
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer—penne, fusilli, or even spaghetti will work great in this dish.
Can I make this ahead of time?
You can make the dish ahead of time and store it in the fridge for up to 2 days. Reheat it on the stove with a splash of milk to bring the sauce back to life.
Can I add other vegetables?
Absolutely! You can add mushrooms, corn, or even broccoli to customize the dish to your liking.
Can I freeze Chicken Pot Pie Pasta?
Yes, this dish can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it up on the stove.
Can I make this dish vegetarian?
Yes, you can omit the chicken and add extra veggies or even tofu to make it a delicious vegetarian dish.
How can I make the sauce thicker?
If you want a thicker sauce, simply simmer it a bit longer, or add a little more flour to the roux at the beginning.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half, milk, or even coconut milk for a dairy-free version.
Is there a way to make this dish spicier?
Yes, you can add some red pepper flakes or a pinch of cayenne pepper to the sauce to give it a little heat.
Can I use frozen peas and carrots instead of fresh?
Yes, frozen peas and carrots work perfectly in this dish and are a convenient alternative to fresh vegetables.

Conclusion

Chicken Pot Pie Pasta is the ultimate comfort food with a creamy, savory sauce, tender chicken, and the perfect blend of veggies all wrapped up in pasta. It’s easy to make, delicious, and satisfying, making it the perfect dish for busy nights or when you’re just craving something cozy and comforting. Give this dish a try you won’t regret it!