Name: Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 12 oz pasta (penne or rotini); 2 tablespoons olive oil; 1 pound cooked chicken breast, shredded or cubed; 1 small onion, diced; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup frozen peas; 1 cup frozen corn; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup milk (whole or 2%); 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper to taste; 1/2 cup shredded cheddar or mozzarella cheese (optional)

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Chicken Pot Pie Pasta a creamy, comforting pasta dish inspired by the classic chicken pot pie, combining tender chicken, mixed vegetables, and a rich savory sauce, all tossed with pasta for a quick and cozy meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (penne or rotini work well)

2 tablespoons olive oil

1 pound cooked chicken breast, shredded or cubed

1 small onion, diced

2 cloves garlic, minced

1 cup carrots, diced

1 cup frozen peas

1 cup frozen corn

2 tablespoons all-purpose flour

2 cups chicken broth

1 cup milk (whole or 2%)

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

1/2 cup shredded cheddar or mozzarella cheese (optional)

Directions

Cook pasta according to package directions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

Add carrots and cook for another 5 minutes until slightly tender.

Sprinkle flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens, about 3-5 minutes.

Stir in the cooked chicken, peas, corn, thyme, parsley, salt, and pepper. Simmer for 3-4 minutes until the vegetables are tender and the chicken is heated through.

Add the cooked pasta to the skillet and toss to combine evenly with the sauce.

If desired, sprinkle cheese on top and stir until melted. Serve warm.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, for a total of approximately 35 minutes. Each serving has around 450 calories, making it a satisfying yet balanced meal.

Variations

I like to experiment with this dish by swapping out vegetables—sometimes I use green beans or mushrooms instead of peas and corn. You can also try different herbs like rosemary or sage for a slightly different flavor profile. For a richer sauce, I occasionally add a splash of cream or top the finished dish with crispy breadcrumbs for crunch. If I want a vegetarian version, I replace the chicken with sautéed mushrooms and add extra veggies.

Storage/Reheating

I usually store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if it’s thickened too much. This dish also reheats well in the microwave; I cover it loosely and heat in short bursts, stirring in between to ensure even warmth.

FAQs

Can I use a different type of pasta?

Absolutely. While penne or rotini work best to hold the sauce, I’ve also used fusilli, shells, or even elbow macaroni with great results.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chicken mixture in advance and refrigerate it. Just cook the pasta fresh before serving to keep it from getting mushy.

What can I substitute for chicken broth?

If I’m out of chicken broth, I sometimes use vegetable broth or even water with a bit of bouillon cube for flavor.

Is this recipe freezer-friendly?

I recommend freezing the sauce and chicken mixture separately from the pasta. Thaw and reheat the sauce before tossing it with freshly cooked pasta for the best texture.

Can I make this dairy-free?

Yes, you can substitute the milk with a plant-based alternative like almond or oat milk and skip the cheese or use a dairy-free version.

Conclusion

I find that Chicken Pot Pie Pasta is the perfect blend of comfort and convenience, bringing the warm flavors of classic chicken pot pie into a fast, weeknight-friendly pasta dish. Whether I’m cooking for my family or meal prepping for the week, this recipe always hits the spot. It’s versatile, easy to customize, and comforting — everything I want in a home-cooked meal.

Recipe:

Chicken Pot Pie Pasta

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A creamy, comforting pasta dish inspired by the classic chicken pot pie, combining tender chicken, mixed vegetables, and a rich savory sauce, all tossed with pasta for a quick and cozy meal.

Instructions

Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add carrots and cook for another 5 minutes until slightly tender.
Sprinkle flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens, about 3-5 minutes.
Stir in the cooked chicken, peas, corn, thyme, parsley, salt, and pepper. Simmer for 3-4 minutes until the vegetables are tender and the chicken is heated through.
Add the cooked pasta to the skillet and toss to combine evenly with the sauce.
If desired, sprinkle cheese on top and stir until melted. Serve warm.