If you have a soft spot for cozy comfort food that combines the heartiness of chicken pot pie with the ease of a pasta dish, you’re going to fall head over heels for the Chicken Pot Pie Pasta Recipe. This creamy, flavorful mashup brings tender chicken, vibrant frozen veggies, and perfectly cooked pasta all wrapped in a luscious, herb-infused sauce that’s both satisfying and supremely comforting. Whether you’re craving something nostalgic or simply want a fuss-free meal with big, comforting flavors, this recipe is bound to become your new go-to.
Ingredients You’ll Need
Gathering the right ingredients for this Chicken Pot Pie Pasta Recipe is a breeze, and each one plays a crucial role. From the pasta that provides body and texture to the creamy blend of dairy that makes the sauce irresistible, every component contributes to the overall harmony of flavors and colors on your plate.
- 12 oz pasta (rotini or penne): These shapes hold sauce beautifully while adding a pleasing bite to every forkful.
- 2 tablespoons butter: Adds a silky richness and helps soften the aromatics.
- 1 small yellow onion (diced): Brings a natural sweetness and depth once sautéed.
- 2 cloves garlic (minced): Offers a fragrant punch that balances the creamy sauce.
- 2 cups cooked chicken (shredded or chopped): Loads the dish with protein and that classic pot pie essence.
- 2 cups frozen mixed vegetables: Carrots, peas, corn, and green beans add color, nutrition, and a tender crunch.
- 1/4 cup all-purpose flour: Essential for thickening the luxurious sauce.
- 2 1/2 cups chicken broth: Creates a savory base that ties everything together.
- 1 cup milk: Lightens the sauce while keeping it creamy and smooth.
- 1/2 cup heavy cream: Elevates the richness to pure comfort food territory.
- 1 teaspoon salt: Enhances all the natural flavors beautifully.
- 1/2 teaspoon black pepper: Adds a gentle kick without overpowering.
- 1/2 teaspoon dried thyme: Introduces an earthy, aromatic note reminiscent of classic chicken pot pie.
- 1/4 teaspoon poultry seasoning: The secret spice blend that completes the comforting profile.
- 1/2 cup grated Parmesan cheese: Sprinkles in savory umami and a luscious finish.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook the Pasta
Start by boiling salted water in a large pot and cooking your choice of pasta, ideally rotini or penne, until it’s al dente. This ensures that each bite has a firm yet tender texture that won’t get mushy once mixed with the sauce. Drain and set it aside, ready to soak up the creamy goodness.
Step 2: Sauté Aromatics
In a large skillet or Dutch oven, melt the butter over medium heat until it’s shimmering. Toss in the diced yellow onion and cook for about 3 to 4 minutes until it becomes soft and translucent. Then stir in the minced garlic and let it cook just for 30 seconds so the aroma fills your kitchen—this little step makes a world of difference!
Step 3: Create the Roux and Sauce
Sprinkle the flour over the softened onion and garlic mixture, stirring constantly for 1 to 2 minutes to cook out the raw flour taste. This roux is the magic that thickens your sauce to the perfect creamy consistency. Slowly whisk in the chicken broth, followed by the milk and heavy cream, making sure the sauce stays smooth without lumps. Bring this mixture to a gentle simmer and let it thicken, which usually takes about 5 minutes.
Step 4: Season and Add Chicken and Veggies
Season your sauce with salt, black pepper, dried thyme, and poultry seasoning to echo those beloved chicken pot pie flavors. Next, stir in the shredded cooked chicken and the frozen mixed vegetables. Cook everything together for 5 to 6 minutes until the veggies are tender and the chicken is warm throughout, creating a comforting medley that satisfies all your cravings.
Step 5: Combine with Pasta and Finish with Cheese
Finally, add the cooked pasta back into the skillet, folding it into the luscious sauce until every piece is well coated. Stir in the grated Parmesan cheese, which adds a fantastic savory depth and helps bind everything together. Serve this Chicken Pot Pie Pasta Recipe piping hot for the best experience!
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
Don’t be shy with garnishes here—they can elevate this dish beautifully. A sprinkle of fresh chopped parsley or chives adds a vibrant pop of color and fresh flavor that cuts through the richness. If you love a bit of crunch, toasted breadcrumbs or crushed crackers on top provide delightful texture contrast that mimics a pot pie crust in a fun, creative way.
Side Dishes
Since this Chicken Pot Pie Pasta Recipe is already hearty and rich, pairing it with a simple, crisp side like a refreshing green salad or steamed green beans keeps the meal balanced and bright. Garlic bread or a soft dinner roll also complements it perfectly if you’re in the mood for extra comfort.
Creative Ways to Present
For a charming presentation, serve the pasta in individual shallow bowls and finish with a light drizzle of olive oil or a grating of extra Parmesan at the table. You can also portion it into mini casserole dishes, top with a little puff pastry, and broil for a few minutes to get a crispy, golden crust that truly mimics the classic chicken pot pie experience in pasta form.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you most likely will), store them in an airtight container in the refrigerator for up to 3 days. The sauce thickens while chilling, so before reheating, you might want to add a splash of milk or broth to loosen it back up.
Freezing
This dish freezes well in portions. Place cooled Chicken Pot Pie Pasta Recipe servings into freezer-safe containers or zip-top bags, label with the date, and freeze for up to 2 months. When ready, thaw overnight in the fridge for best results and avoid freezing repeatedly.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally and adding a little extra cream or broth to restore that silky sauce texture. Alternatively, microwave in short intervals, stirring well between each to heat evenly without drying out the pasta or chicken.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like carrots, peas, corn, and green beans work beautifully. Just make sure to chop them into bite-sized pieces and cook them a little longer in the sauce to reach the perfect tenderness.
What type of chicken works best in this recipe?
Cooked shredded or chopped chicken is ideal—rotisserie chicken is a great shortcut, but leftover roasted or boiled chicken works just as well. This allows the chicken to absorb all the flavors without extra cooking time.
Is there a way to make this recipe dairy-free?
Yes! Swap the butter for a plant-based alternative, use unsweetened almond or oat milk instead of dairy milk and cream, and consider nutritional yeast in place of Parmesan cheese for cheesy flavor. The texture will be slightly different but still delicious.
Can I prepare this recipe in advance?
You can prep components ahead of time by cooking the chicken and chopping the veggies. The sauce is best made fresh to enjoy its creamy texture, but you can assemble everything and refrigerate for a day before cooking the sauce and combining just before serving.
What pasta shapes work best for Chicken Pot Pie Pasta Recipe?
Short, sturdy pasta shapes like rotini, penne, or fusilli are perfect since they catch the creamy sauce well. Avoid very delicate or long pasta, which might not hold up as well in the thick sauce mixture.
Final Thoughts
There’s something truly special about the way the Chicken Pot Pie Pasta Recipe melds familiar, comforting flavors with the convenience of a pasta supper. It’s a dish that feels like a warm hug on a plate and is surprisingly easy to pull together anytime you want homemade goodness without fuss. I highly encourage you to give this recipe a try—you might just find your new favorite weeknight dinner that everyone asks for again and again.
Print
Chicken Pot Pie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Chicken Pot Pie Pasta is a creamy, comforting dish that combines tender cooked chicken, mixed vegetables, and pasta in a rich, flavorful sauce reminiscent of classic chicken pot pie filling. This one-pot stovetop meal is perfect for a quick and hearty dinner that the whole family will enjoy.
Ingredients
Pasta
- 12 oz pasta (such as rotini or penne)
Sauce & Filling
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or chopped
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta: Boil a large pot of salted water and cook 12 oz of pasta according to the package directions until al dente. Drain the pasta and set it aside.
- Sauté the aromatics: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced small yellow onion and cook for 3–4 minutes until softened. Stir in 2 cloves of minced garlic and cook for an additional 30 seconds to release their fragrance.
- Make the roux: Sprinkle 1/4 cup all-purpose flour over the onion and garlic mixture. Cook while stirring constantly for 1–2 minutes to eliminate the raw flour taste and form a roux.
- Add liquids: Gradually whisk in 2 1/2 cups of chicken broth, followed by 1 cup of milk and 1/2 cup of heavy cream. Bring the mixture to a gentle simmer and cook for about 5 minutes until the sauce thickens to a creamy consistency.
- Season the sauce: Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon poultry seasoning to enhance the flavor depths of the sauce.
- Add chicken and vegetables: Incorporate 2 cups of cooked shredded chicken and 2 cups of frozen mixed vegetables into the sauce. Cook for 5–6 minutes more, stirring occasionally, until everything is heated through and the vegetables are tender.
- Combine pasta and cheese: Stir in the cooked pasta and 1/2 cup grated Parmesan cheese. Mix until all ingredients are evenly coated in the delicious creamy sauce.
- Serve: Serve the Chicken Pot Pie Pasta warm, enjoying the hearty and comforting flavors.
Notes
- You can use rotisserie chicken for convenience.
- Feel free to swap in any short pasta shape you prefer.
- For extra richness, add a tablespoon of cream cheese to the sauce.
