If you’re craving all the cozy, comforting flavors of a classic chicken pot pie but want something quicker and perfectly suited for weeknights, this Chicken Pot Pie Pasta Recipe is your new best friend. It combines tender chicken, vibrant mixed vegetables, and a creamy, flavorful sauce with tender pasta – all in one pan. This dish is like a warm hug on a plate, bringing together the soul-soothing elements of pot pie in a way that’s ultra satisfying and so easy to make. Trust me, once you try this, it’ll become a go-to dinner that your family will adore!
Ingredients You’ll Need
These ingredients are simple, pantry-friendly staples that each bring something special to the table: butter and olive oil for richness, fresh aromatics for depth, tender chicken for protein, and those classic mixed veggies add color and sweetness. The flour and broth create a luscious sauce that clings beautifully to the pasta, while Parmesan adds just the right touch of savory finish.
- Unsalted butter (2 tablespoons): Adds richness and helps create the perfect base for the sauce.
- Olive oil (1 tablespoon): Enhances the flavor and helps cook the onion without burning.
- Small onion, diced (1): Provides a subtle sweetness and aromatic foundation.
- Garlic cloves, minced (2): Brings a fragrant punch that complements the creamy sauce.
- Cooked chicken, shredded or diced (2 cups): The hearty protein that makes this pasta filling and satisfying.
- Frozen mixed vegetables (1 1/2 cups): A comforting medley of peas, carrots, and corn that add color and texture.
- All-purpose flour (2 tablespoons): Helps thicken the sauce into a velvety consistency.
- Chicken broth (2 cups): Provides the savory base for the sauce, infusing it with depth.
- Whole milk or half-and-half (1 cup): Creates that creamy, luscious texture reminiscent of chicken pot pie filling.
- Short pasta like rotini or shells (8 ounces): Short pasta shapes hold the sauce beautifully, ensuring every bite is flavorful.
- Dried thyme (1/2 teaspoon): Adds a subtle herbaceous note that ties everything together.
- Salt (1/2 teaspoon): Balances the flavors perfectly.
- Black pepper (1/4 teaspoon): Adds just the right amount of mild heat and depth.
- Grated Parmesan cheese (1/2 cup): Melts into the sauce and gives a wonderful savory finish.
- Chopped parsley for garnish (optional): Brightens the dish with a fresh pop of green and flavor.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Sauté the Aromatics and Create a Roux
Start by melting butter with olive oil in a large skillet over medium heat. Once melted, toss in the diced onion and cook gently for about 3 to 4 minutes until it’s soften and translucent – this forms the flavorful base. Add minced garlic and cook for just 30 seconds until you can smell its fragrant aroma but it hasn’t browned, giving the sauce a fresh garlic boost. Now sprinkle in the flour and stir constantly for about a minute to cook out the raw taste and build a roux that will thicken your sauce perfectly.
Step 2: Whisk in Liquids and Simmer
Slowly pour in the chicken broth and milk while whisking continuously to avoid lumps and ensure a smooth sauce. Bring everything to a gentle simmer where you’ll start to see it thicken a bit—this is your silky base developing all those cozy pot pie flavors.
Step 3: Add Chicken, Vegetables, and Seasonings
Stir in the frozen mixed vegetables, cooked chicken, thyme, salt, and pepper. The heat will warm the vegetables through and allow the herbs and spices to infuse the sauce. Let it simmer for about 5 to 7 minutes, stirring now and then, as the sauce thickens and comes together beautifully.
Step 4: Cook the Pasta and Combine
While the sauce simmers, boil your pasta in salted water according to the package instructions until al dente. Drain the pasta and add it directly into the skillet with your creamy chicken pot pie sauce. Stir everything until the pasta is fully coated, marrying the flavors together in one creamy bowl of goodness.
Step 5: Finish with Parmesan Cheese
Turn off the heat and stir in the grated Parmesan cheese until melted and luscious. Give the dish a taste and adjust seasoning if necessary. Your comforting Chicken Pot Pie Pasta Recipe is now ready to serve!
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
Adding a handful of chopped fresh parsley is a simple way to bring a burst of color and fresh herb flavor that complements the richness of the dish. A sprinkle of extra Parmesan at the table helps deepen the savory notes for those who love a cheesier finish.
Side Dishes
This hearty pasta pairs wonderfully with crisp green salads, like a lemony arugula or crunchy kale salad, which cut through the richness with their brightness. Roasted asparagus or garlic green beans also add a fresh, satisfying texture contrast.
Creative Ways to Present
For a fun twist, serve this creamy wonder in individual small oven-safe bowls topped with a sprinkling of crunchy breadcrumbs and bake briefly until golden on top—a nod to the classic pot pie crust but in pasta form. Alternatively, spoon it into mini phyllo cups as a party appetizer that’s sure to impress taste buds and smiles alike.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling, so just add a splash of milk or broth when reheating to bring back that creamy texture.
Freezing
This Chicken Pot Pie Pasta Recipe freezes well. Place cooled leftovers in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat on low heat on the stovetop, stirring frequently to prevent sticking and adding a little extra milk or broth as needed. If using a microwave, heat in short bursts, stirring in between, to evenly warm this creamy comfort dish without drying it out.
FAQs
Can I use leftover cooked chicken for this recipe?
Absolutely! Leftover chicken, whether from a roast or rotisserie, works perfectly here and saves time while adding great flavor.
Is it possible to make this recipe dairy-free?
Yes! Swap the butter for olive oil or dairy-free margarine, use a plant-based milk like almond or oat, and replace Parmesan with a dairy-free cheese or nutritional yeast for a similar savory finish.
What pasta shape works best for Chicken Pot Pie Pasta Recipe?
Short pasta shapes like rotini, shells, or penne are ideal since they hold onto the creamy sauce and bits of chicken and veggies beautifully.
Can I add other vegetables to this dish?
Definitely! Feel free to toss in mushrooms, green beans, or even small broccoli florets to boost nutrition and variety.
How can I make this dish extra creamy?
For an ultra-rich sauce, stir in a splash of heavy cream at the end with the Parmesan cheese—it takes creamy comfort to the next level.
Final Thoughts
I hope you’re as excited to try this Chicken Pot Pie Pasta Recipe as I am to share it with you. It’s genuinely one of those dishes that feels like a warm kitchen hug, perfect for busy nights or anytime you crave cozy comfort food without lots of fuss. Give it a whirl, and get ready to fall in love with how effortless and delicious weeknight dinner can be!
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Chicken Pot Pie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Kid-Friendly
Description
This comforting Chicken Pot Pie Pasta combines the creamy, savory flavors of classic chicken pot pie with the ease and simplicity of a pasta dish. Featuring tender cooked chicken, mixed vegetables, and a rich, cheesy sauce made with a buttery roux, chicken broth, and milk, this recipe is a perfect weeknight meal that comes together quickly on the stovetop. It’s versatile, kid-friendly, and customizable with gluten-free options or extra creaminess.
Ingredients
For the Sauce and Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For the Pasta
- 8 ounces short pasta (rotini or shells)
For Garnish (optional)
- Chopped parsley
Instructions
- Sauté Aromatics: In a large skillet or sauté pan, melt the butter with olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the aromatic mixture and stir constantly for 1 minute, allowing the flour to cook and form a roux, which will thicken the sauce.
- Add Liquids: Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the sauce to a gentle simmer over medium heat.
- Add Vegetables, Chicken, and Seasoning: Stir in the frozen mixed vegetables, cooked chicken, dried thyme, salt, and pepper. Continue simmering, stirring occasionally for 5 to 7 minutes, until the sauce thickens slightly and the vegetables are heated through.
- Cook Pasta: While the sauce simmers, cook the pasta according to package directions in salted boiling water until al dente. Drain and set aside.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Stir well to coat the pasta evenly.
- Add Cheese and Adjust Seasoning: Stir in the grated Parmesan cheese until melted and fully incorporated. Taste and adjust salt and pepper as needed.
- Serve: Serve warm, optionally topped with chopped parsley for a fresh touch.
Notes
- For extra creaminess, stir in a splash of heavy cream at the end of cooking.
- Using rotisserie chicken can save prep time.
- This recipe works well with gluten-free pasta and flour alternatives.
