Description

This Chicken Pot Pie Pasta is a cozy, creamy twist on classic chicken pot pie, combining tender chicken, veggies, and pasta in a silky sauce for the ultimate family comfort food. Quick to make and endlessly adaptable, it’s perfect for busy weeknights or nostalgic gatherings.

Ingredients

Scale

2 cups cooked chicken breast, diced or shredded
1 cup carrots, peeled and diced
1 cup frozen peas
1 cup celery, diced
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
1 tsp dried thyme (or 2 tsp fresh, chopped)
1/2 tsp dried parsley (optional)
Salt and black pepper to taste (start with 1/2 tsp each)
12 oz short pasta (penne, rotini, shells, or egg noodles)
Optional: 1/2 cup corn kernels
Optional: 1/2 cup mushrooms, sliced
Optional: Grated Parmesan cheese for serving

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (8-10 minutes). Drain and set aside.
While pasta cooks, dice chicken and chop carrots, celery, onion, and garlic. Measure out peas and optional add-ins.
Add butter to the pot over medium heat. When melted, add onion, carrots, and celery. Cook, stirring often, for 4-5 minutes until veggies begin to soften and onions are translucent. Add garlic and cook for another 30 seconds.
Sprinkle flour over the veggies. Stir constantly for 1-2 minutes until flour is absorbed and no dry spots remain.
Slowly pour in chicken broth, whisking to prevent lumps. Add milk and heavy cream. Stir until smooth and creamy. Increase heat and bring to a gentle simmer; sauce will thicken in 4-5 minutes.
Sprinkle in thyme, parsley, and salt/pepper to taste. Taste and adjust seasoning.
Stir in diced chicken, peas, and any optional corn or mushrooms. Simmer for 2-3 minutes until everything is warmed through.
Add cooked pasta to the pot and toss until everything is coated in sauce. If dry, add a splash of milk or broth.
Taste again for seasoning. Sprinkle in Parmesan or fresh parsley if desired. Let sit for 2-3 minutes to absorb flavor and thicken.
Serve hot in bowls, garnished with extra herbs or cheese if desired.

Notes

Use rotisserie chicken for convenience. For gluten-free, swap flour and pasta for GF alternatives. For dairy-free, use plant-based milk and coconut cream. Sauté veggies before adding liquids for best flavor. Leftovers keep well and taste even better the next day. Add a splash of broth or milk when reheating to loosen the sauce.

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

Nutrition

Serving Size: About 1 1/2 cups per
Calories: 430
Sugar: 6
Sodium: 620
Fat: 16
Saturated Fat: 8
Carbohydrates: 45
Fiber: 4
Protein: 25

Keywords: chicken pot pie pasta, comfort food, family dinner, creamy pasta, easy weeknight meal, one pot pasta, chicken recipes, cozy dinner