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
Scale
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.
