There are few things as cozy, creamy, and downright satisfying as a hearty Chicken Pot Pie Pasta Recipe. Imagine all the classic, homestyle flavors of your favorite chicken pot pie—tender chicken, colorful veggies, and a dreamy, velvety sauce—tossed with tender pasta for a weeknight dinner that’s pure comfort in a bowl. This recipe captures the nostalgic magic of pot pie but in a speedier, one-pan format that’s perfect for busy cooks or anyone just craving an extra spoonful of joy at the dinner table.
Ingredients You’ll Need
Gather just a handful of simple, everyday staples to whip up the Chicken Pot Pie Pasta Recipe. Every ingredient has its unique part to play, whether it’s for flavor, color, or creamy indulgence. Here’s what you’ll need and why:
- Cooked chicken (2 cups): Rotisserie or leftover chicken speeds things up and stays juicy throughout the sauce.
- Pasta (8 ounces, such as rotini or penne): Short shapes are best for catching all the creamy sauce and pieces of chicken and veggies.
- Unsalted butter (2 tablespoons): Adds richness to the base and helps sauté the onions and garlic.
- Onion (1 small, diced): For savory depth and classic pot pie flavor.
- Garlic (2 cloves, minced): Brightens and enhances the overall flavor profile.
- Frozen mixed vegetables (2 cups): Peas, carrots, and corn add color, sweetness, and nutrition with zero prep.
- All-purpose flour (2 tablespoons): Thickens the sauce for that luscious, pot pie feel.
- Chicken broth (1½ cups): Infuses every bite with savory, herby chicken flavor.
- Milk (1 cup): Keeps the sauce creamy and smooth.
- Heavy cream (½ cup): Makes the sauce extra luxurious—use more milk for a lighter version if you prefer.
- Dried thyme (1 teaspoon): The signature herb for that unmistakable pot pie aroma.
- Salt (½ teaspoon): Essential for bringing all the flavors together.
- Black pepper (¼ teaspoon): A gentle heat that balances the creamy sauce.
- Parmesan cheese (½ cup, grated): Melts in for a nutty, savory finish.
- Fresh parsley (for garnish, optional): Adds a pop of color and freshness to every serving.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, then add your favorite short pasta (rotini and penne both work wonders here). Cook according to the package instructions until al dente, drain, and set aside. This ensures your pasta is perfectly cooked and ready to soak up the delicious sauce later.
Step 2: Sauté the Vegetables
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it’s soft and fragrant. Add the minced garlic and cook for another 30 seconds, just until you can smell its wonderful aroma. This simple sauté forms the aromatic backbone of your Chicken Pot Pie Pasta Recipe.
Step 3: Add the Vegetables
Toss in your frozen mixed vegetables. Stir and cook for 3–4 minutes until they’re warmed through and just starting to soften. This is the moment your dish begins to look like a rainbow of homemade comfort food.
Step 4: Make the Creamy Sauce
Sprinkle the flour right over the vegetables and stir so everything gets nicely coated—this is your thickener! Slowly whisk in the chicken broth, milk, and heavy cream. Once it’s smooth, add your thyme, salt, and pepper. Bring everything up to a gentle simmer and let it cook for 5–6 minutes, stirring frequently, so the sauce thickens up to the perfect, spoon-coating consistency.
Step 5: Add Chicken and Pasta
Stir in your cooked chicken and the drained pasta. Give everything a good mix so all those ingredients are nestled in the creamy sauce and heated through for another 2–3 minutes. This step really melds the flavors together and gives the Chicken Pot Pie Pasta Recipe its signature, all-in-one comfort factor.
Step 6: Finish with Parmesan
Just before serving, stir in the grated Parmesan cheese until it melts into the sauce. This final touch adds a nutty, savory richness that ties the whole dish together—even before the first bite, you’ll know this is a crowd-pleasing classic.
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
This dish loves a sprinkling of fresh, chopped parsley for color and a little herbal spark. If you like, add an extra dusting of Parmesan cheese or even a pinch of black pepper on top. These final touches make every serving look and taste restaurant-quality.
Side Dishes
While the Chicken Pot Pie Pasta Recipe is a satisfying meal on its own, it pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some warm, crusty bread to mop up any extra sauce. Roasted asparagus or green beans also make a great, simple side if you want to sneak in even more veggies.
Creative Ways to Present
For a bit of fun, try spooning the pasta into individual ramekins and sliding them under the broiler with a sprinkle of cheese until bubbly and golden. You can also serve it family-style in a big, sturdy casserole for a potluck feel, or nestle it into puff pastry shells for a modern twist on classic pot pie.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature, then transfer them to an airtight container and store in the refrigerator for up to 3 days. The flavors get even better after a night in the fridge, so you’ll truly look forward to leftovers.
Freezing
You can absolutely freeze your Chicken Pot Pie Pasta Recipe! Just divide cooled portions into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
Gently reheat leftovers in a skillet over medium-low heat, adding a splash of milk or broth to help bring back the creaminess. The microwave also works for single servings—just cover and heat in 30-second bursts, stirring in between until hot.
FAQs
Can I use any type Main Course
Absolutely! While rotini and penne work best for holding onto the sauce and filling, any short pasta shape you love (like shells or fusilli) will do the trick. Just keep an eye on cooking times so everything stays perfectly al dente.
What if I don’t have heavy cream?
No heavy cream? No problem. Just use more milk for a lighter version, or add a tablespoon of cream cheese for an extra touch of richness without the cream.
Is this Chicken Pot Pie Pasta Recipe kid-friendly?
Definitely! Kids love the creamy sauce, the colorful veggies, and the bite-sized pieces of chicken and pasta. It’s a great way to sneak in vegetables and a balanced meal, all in one dish.
Can I make this recipe vegetarian?
Yes! Simply swap the chicken for cooked chickpeas or white beans and use vegetable broth instead of chicken broth. You’ll still get all the cozy, creamy flavor without any meat.
What’s the best way to use leftover turkey instead of chicken?
Leftover turkey makes a fantastic stand-in—just shred or dice it as you would the chicken. It brings the same hearty texture and turns the Chicken Pot Pie Pasta Recipe into a go-to post-holiday comfort meal.
Final Thoughts
If you’re craving classic comfort with a twist, give this Chicken Pot Pie Pasta Recipe a try. It’s the kind of family dinner everyone asks for again (and again), and it couldn’t be easier to bring to the table. Happy cooking—and savor every cozy spoonful!
Print
Chicken Pot Pie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of a classic chicken pot pie in this easy-to-make pasta dish. Creamy and packed with tender chicken, mixed vegetables, and a savory sauce, this recipe is sure to become a family favorite.
Ingredients
For the Pasta:
- 2 cups cooked chicken (shredded or diced)
- 8 ounces pasta (such as rotini or penne)
For the Sauce:
- 2 tablespoons unsalted butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package instructions; drain and set aside.
- Prepare the Sauce: In a large skillet, melt butter and sauté onion and garlic. Add frozen vegetables, flour, chicken broth, milk, cream, thyme, salt, and pepper. Simmer until thickened.
- Combine: Add chicken and pasta to the skillet; heat through. Stir in Parmesan cheese before serving. Garnish with parsley.
Notes
- You can substitute rotisserie chicken for convenience.
- For a lighter version, use all milk and skip the cream.
- This dish also works well with leftover turkey.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
