Creamy Chicken Pot Pie Pasta

Chicken

Ready in 30–40 minutes, this Creamy Chicken Pot Pie Pasta blends the cozy flavors of classic pot pie with the speed and ease of pasta for a weeknight meal the whole family will love. Tender chicken, mixed vegetables, and a rich, savory cream sauce tossed with pasta create a comfort-food bowl that’s both hearty and fast. Perfect for meal prep, picky eaters, or anytime you crave pot pie without the fuss of pastry.

Servings: 4
Prep time: 10 minutes
Cook time: 20–30 minutes
Total time: 30–40 minutes
Keywords: creamy chicken pot pie pasta, easy weeknight dinner, one-pot chicken pasta, comfort food pasta

Ingredients

  • 12 oz (340 g) pasta (penne, rotini, or shells work well)
  • 2 tbsp butter or olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced small
  • 1 celery stalk, diced small
  • 1 cup frozen peas (or mixed vegetables)
  • 2 cups cooked chicken, shredded or cubed (rotisserie or leftover)
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth (low-sodium preferred)
  • 1 cup whole milk or half-and-half (or use 3/4 cup milk + 1/4 cup cream)
  • 1/2 cup grated Parmesan cheese (optional, adds depth)
  • 1 tsp Dijon mustard (optional)
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
  • 1/2 tsp dried rosemary, crumbled (optional)
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley for garnish
  • Optional: 1/2 cup shredded cheddar or Gruyère for extra cheesy finish
  • Optional: 1/4 tsp nutmeg for warm background flavor

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook pasta one minute less than package directions so it finishes al dente in the sauce. Reserve 1 cup of pasta cooking water, then drain and set pasta aside.
  2. Sauté aromatics and vegetables: In a large skillet or Dutch oven over medium heat, melt butter or warm oil. Add chopped onion, carrots, and celery; sauté 5–7 minutes until vegetables are softened and onion is translucent. Add garlic and cook 30–60 seconds until fragrant.
  3. Add flour to thicken: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes to remove the raw flour taste.
  4. Build the sauce: Slowly whisk in chicken broth until smooth, then add milk or half-and-half while whisking. Bring mixture to a gentle simmer and cook 3–5 minutes until sauce begins to thicken.
  5. Season and add chicken/veg: Stir in Dijon mustard, thyme, rosemary, salt, pepper, and nutmeg if using. Add the cooked chicken and frozen peas or mixed vegetables; simmer 2–3 minutes until heated through. Taste and adjust seasoning.
  6. Combine with pasta and cheese: Add drained pasta to the sauce and toss to coat. If sauce is too thick, stir in reserved pasta water a little at a time until you reach the desired consistency. Stir in Parmesan and/or shredded cheddar or Gruyère until melted and creamy.
  7. Finish and serve: Remove from heat, sprinkle with chopped parsley, and serve hot. For a crisp topping, transfer to a baking dish, top with panko mixed with a little butter, and broil 2–3 minutes until golden.

Tips for best results

  • Use rotisserie chicken to save time, or roast chicken breasts and shred for maximum flavor.
  • Cook pasta slightly under al dente so it doesn’t overcook when mixed with the sauce.
  • For a lighter version, swap whole milk for unsweetened oat milk or use a lighter cream option; reduce cheese.
  • Make it gluten-free by using a GF flour blend or cornstarch for thickening and GF pasta.
  • Add texture with toasted breadcrumbs or crispy prosciutto on top before serving.

Variations

  • Vegetarian: Replace chicken with sautéed mushrooms, extra beans, or roasted cauliflower and use vegetable broth.
  • Turkey Leftovers: Swap chicken for leftover turkey and add a touch of sage for a holiday-inspired dish.
  • One-Pan Version: Use a large deep skillet and cook pasta directly in broth and milk mixture (increase broth by about 1 cup) for fewer dishes.
  • Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce for heat.

Make-ahead and storage

  • Refrigerate: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.
  • Freeze: Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and add extra liquid as needed.
  • Meal prep: Prepare sauce and chicken ahead; cook pasta fresh on day of serving to maintain best texture.

Quick nutrition estimate (per serving, approximate)

Calories: 520–650 (depends on pasta type and cheese/cream used)
Protein: 30–40 g
Carbs: 50–65 g
Fat: 15–30 g

Why this recipe works

Combining the familiar, comforting flavors of chicken pot pie into a creamy pasta creates a satisfying meal that’s faster and easier than traditional pot pie. The flour-milk-based sauce mimics the pot pie filling while pasta soaks up the flavor, and using pre-cooked chicken keeps hands-on time minimal. The result is an adaptable, family-friendly dish that’s ideal for busy weeknights and meal prep.

Try serving with a simple green salad or buttery biscuits to complete the comfort-food experience.

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