If you adore creamy comfort food but crave something a little quicker and just as satisfying as your favorite casserole, Chicken Pot Pie Pasta is about to become your trusty weeknight hero. With all the nostalgic flavors of a classic pot pie—tender chicken, sweet carrots, delicate peas, and a lusciously savory sauce—but swirled together with perfectly cooked pasta, this dish brings warmth and family smiles to the dinner table in under forty minutes. Whether you’re making it for a cozy night in or meal prep for a busy week, this recipe nails that magical combination of hearty and easy—wrapped up in just one skillet!

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things fuss-free yet delicious. Each ingredient brings something crucial: creaminess, crunch, or that essential bit of savory goodness. Here’s what you’ll need and why each one matters.

Pasta (12 ounces, penne or rotini): These shapes hold onto the luscious sauce and keep every bite hearty.
Unsalted butter (2 tablespoons): Adds rich, classic flavor to the base of your creamy sauce.
Olive oil (1 tablespoon): Balances the butter and helps sauté the veggies evenly.
Onion (1 small, diced): Brings an aromatic sweetness and depth to the sauce.
Carrots (2 medium, diced): Their color and subtle sweetness are a nod to traditional pot pie.
Celery (2 stalks, diced): Infuses gentle earthiness and a tender crunch.
Garlic (2 cloves, minced): Gives that warm, homey flavor every hearty dish needs.
All-purpose flour (1/4 cup): Thickens the sauce until it’s silky and coats the pasta beautifully.
Chicken broth (2 cups): The backbone of the creamy, savory sauce.
Milk (1 cup): Creates that trademark velvety texture—swap in some cream for extra decadence!
Salt (1/2 teaspoon): Simple, yes, but completely necessary to bring out all the other flavors.
Black pepper (1/4 teaspoon): Just enough to give a little welcomed kick.
Dried thyme (1/2 teaspoon): Echoes that classic herby pot pie essence.
Cooked chicken (2 cups, shredded): Rotisserie or leftovers both work—perfect for a shortcut!
Frozen peas (1 cup): Add pops of sweetness and vibrant green.
Parmesan cheese (1/2 cup, grated): Melts into the sauce and brings a savory finish you’ll love.
Fresh parsley (2 tablespoons, chopped): For a burst of color and freshness right before serving.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the Pasta

Begin by boiling your pasta in a large pot of salted water. Stick to the package directions and cook until al dente—the pasta should be tender but with just a little bite. Drain it well and set it aside. This means your pasta won’t soak up too much sauce and go mushy later.

Step 2: Sauté the Veggies

In a roomy skillet or Dutch oven, melt your butter together with the olive oil over medium heat. Toss in your diced onion, carrots, and celery. Sauté, stirring occasionally, for about five to six minutes until the veggies have softened and are smelling sweet and fragrant. Now, sprinkle in your garlic and cook for another minute—just until the air is deliciously garlicky.

Step 3: Make the Roux

With your veggies softened, sprinkle the flour evenly over them. Stir constantly for one to two minutes. You’re cooking off the raw flour taste and creating a roux, which will ensure your Chicken Pot Pie Pasta has a sauce that’s neither too thick nor runny but perfectly creamy.

Step 4: Create the Creamy Sauce

Slowly whisk in chicken broth and milk, pouring a little at a time while stirring to keep the sauce smooth. Let this bubble gently for about five minutes until noticeably thickened. This is the heart of your dish—the time when humble flour and milk transform into pure, creamy bliss. Season with salt, black pepper, and dried thyme, letting those herby flavors infuse the sauce.

Step 5: Add Chicken, Peas, and Pasta

Stir the shredded cooked chicken and frozen peas right into your sauce. Give it a few minutes for the peas to thaw and the chicken to heat through. Now, add your drained pasta, tossing everything together so each piece is lovingly coated in that savory, creamy sauce.

Step 6: Finish and Serve

Take the pan off the heat. Sprinkle in the Parmesan, stirring as it melts and adds a gorgeous, nutty finish. Lastly, scatter fresh parsley over the top—your Chicken Pot Pie Pasta is officially ready to serve!

How to Serve Chicken Pot Pie Pasta

Garnishes

A little something extra can turn this comforting dish into a real showstopper. Add a final dusting of Parmesan cheese or an extra sprinkle of chopped parsley for visual pop and fresh flavor. If you love a bit of texture, a handful of crispy breadcrumbs toasted in butter makes this meal feel instantly special.

Side Dishes

Chicken Pot Pie Pasta is hearty enough to stand alone, but a simple green salad or some steamed broccoli brings color (and a bit of crunch) to the plate. For a classic family meal, serve with warm, crusty bread—perfect for mopping up any lingering sauce.

Creative Ways to Present

Ladle portions into individual ramekins and sprinkle with a little extra cheese, then broil till golden brown for a “mini pot pie” vibe. Or serve it family-style in a large, wide bowl set right in the center of the table for a cozy self-serve dinner. Leftovers even make delicious lunchbox pasta the next day!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Chicken Pot Pie Pasta to room temperature, then scoop into airtight containers. It’ll happily hang out in your fridge for three to four days, making it a fantastic option for meal prep or fuss-free lunches.

Freezing

This dish can be frozen for up to two months. Cool completely before transferring to freezer-safe containers. For best texture, thaw in the refrigerator overnight before reheating—you’ll keep the sauce creamy and the pasta from getting mushy.

Reheating

Gently reheat individual servings in the microwave or return larger portions to a skillet on the stove over medium heat, with a splash of milk or broth if it seems dry. Stir frequently for even heating—your Chicken Pot Pie Pasta will taste just as dreamy as when you first made it.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is both flavorful and convenient, making it the perfect shortcut. Just shred or chop it and stir it in as directed.

What’s the best pasta shape for Chicken Pot Pie Pasta?

Short shapes like penne or rotini are best because their nooks and ridges hold onto the creamy sauce, but feel free to use any shape you enjoy—or whatever is in your pantry!

Is it possible to make this dish vegetarian?

Definitely. Swap in your favorite non-chicken protein, like cooked white beans or sautéed mushrooms, and use vegetable broth instead of chicken broth. You’ll still get all the cozy comfort you crave.

Can I add more vegetables?

Yes! Diced potatoes, mushrooms, or even corn can all be wonderful additions to boost the flavor and nutrition. Just be sure to cook any extra vegetables until tender before adding the liquid for the sauce.

Can I bake this pasta for a crispy topping?

Yes—you can assemble the finished pasta in a casserole dish, sprinkle with breadcrumbs and extra Parmesan, and bake at 400°F until bubbling and golden. It’s a crowd-pleasing twist on Chicken Pot Pie Pasta!

Final Thoughts

If you’re longing for that perfect balance of homey comfort and weeknight convenience, Chicken Pot Pie Pasta ticks every box. Give it a try—you’ll be surprised how quickly it wins over your friends and family. There’s just something special about a dish that feels like a hug in a bowl!

Chicken Pot Pie Pasta Recipe

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4.5 from 31 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this creamy Chicken Pot Pie Pasta. A flavorful combination of tender chicken, veggies, and pasta enveloped in a rich, creamy sauce, topped with Parmesan and fresh parsley.

Ingredients

Scale

Pasta:

12 ounces pasta (penne or rotini works well)

Sauce:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme

Additional:

2 cups cooked chicken, shredded
1 cup frozen peas
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Cook the pasta: Prepare pasta according to package instructions, drain, and set aside.
Make the sauce: In a large skillet, heat butter and olive oil. Sauté onion, carrots, and celery until softened. Add garlic, then sprinkle flour and cook to form a roux. Slowly whisk in broth and milk until thickened. Season with salt, pepper, and thyme.
Combine: Add chicken, peas, and cooked pasta to the sauce. Toss until coated.
Finish: Remove from heat, stir in Parmesan and parsley. Serve hot.