Name: Creamy Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 12 oz (about 3½ cups) penne, rotini or egg noodles; Salt (for boiling the pasta); 2 Tbsp unsalted butter; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 Tbsp all-purpose flour; 2 cups low-sodium chicken broth; 1 cup milk or heavy cream; ½ tsp dried thyme; ½ tsp salt (adjust to taste); ¼ tsp black pepper; Pinch of nutmeg (optional); 2½ cups shredded cooked chicken (rotisserie or leftover); 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1½ cups shredded cheddar cheese, plus extra for topping (optional)

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This Creamy Chicken Pot Pie Pasta is everything I crave in a cozy dinner: tender pasta, juicy shredded chicken, a medley of colorful vegetables, and a rich, creamy sauce that wraps it all together. Inspired by the nostalgic flavors of traditional chicken pot pie, I love how this recipe delivers all the comfort of the classic dish but in a much quicker, one-pot pasta format that’s perfect for busy weeknights.

Creamy Chicken Pot Pie Pasta

Ingredients

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

12 oz (about 3½ cups) penne, rotini or egg noodles

Salt (for boiling the pasta)

2 tablespoon unsalted butter

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoon all-purpose flour

2 cups low-sodium chicken broth

1 cup milk or heavy cream

½ teaspoon dried thyme

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

Pinch of nutmeg (optional, for warmth)

2½ cups shredded cooked chicken (rotisserie or leftover)

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1½ cups shredded cheddar cheese, plus extra for topping (optional)

Directions

I start by boiling a large pot of salted water and cook the pasta until just shy of al dente. Then I drain it and set it aside.

In a large skillet or Dutch oven over medium heat, I melt the butter and sauté the chopped onion for 3–4 minutes until soft. I add the garlic and cook for 30 more seconds.

I sprinkle the flour over the onions and garlic, stirring constantly to form a roux. I let it cook for 1–2 minutes to get rid of the raw flour taste.

I slowly whisk in the chicken broth and milk (or cream), making sure there are no lumps. Then I stir in the thyme, salt, pepper, and nutmeg (if I’m using it), and simmer the sauce for 3–4 minutes until it thickens.

I add the shredded chicken and frozen vegetables, letting everything heat through for 2–3 minutes.

I stir in the cooked pasta and make sure everything gets evenly coated with the sauce. Then I add the shredded cheddar cheese and mix until it melts into a creamy, cheesy finish.

(Optional) If I’m going for a baked version, I transfer the pasta mixture to a baking dish, top it with extra cheese, and either broil it for 2–4 minutes or bake it at 375°F (190°C) for 10–15 minutes until bubbly and golden.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: ~500 kcal per serving

Variations

I sometimes swap the pasta for egg noodles when I want an even cozier texture.

For a lighter version, I use milk instead of cream and cut the cheese in half.

I like adding mushrooms or sautéed spinach when I want to sneak in extra vegetables.

I’ve tried it with leftover turkey after the holidays, and it works beautifully.

For a crust-inspired topping, I’ve even sprinkled crushed Ritz crackers on top before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I usually do it on the stovetop with a splash of milk to loosen up the sauce, or I microwave it in short bursts, stirring in between. If I’ve baked it with cheese on top, I like to reheat it in the oven to keep that topping golden and melty. It’s also freezer-friendly—I just portion it into freezer-safe containers and thaw it overnight before reheating.

FAQs

How can I make this dish vegetarian?

I simply skip the chicken and use veggie broth instead of chicken broth. I might also toss in some sautéed mushrooms or extra beans for added protein and texture.

Can I make this dish ahead of time?

Yes, I often prepare it up to the point before baking, then store it in the fridge. When I’m ready to serve, I bake it with the cheese topping until heated through.

What type of pasta works best?

I usually go for short-cut pastas like penne, rotini, or egg noodles—they hold the sauce well. Shells or fusilli would also work nicely.

Can I use fresh vegetables instead of frozen?

Absolutely. I sometimes sauté diced carrots, green beans, and peas with the onion to soften them before adding the broth and cream.

How do I avoid a lumpy sauce?

I always whisk the broth and milk slowly into the roux and make sure the heat isn’t too high. Constant stirring and patience are key for a smooth, creamy sauce.

Conclusion

This Creamy Chicken Pot Pie Pasta is one of my favorite comfort meals—it’s easy, satisfying, and endlessly customizable. Whether I’m making it on a rushed weeknight or prepping it ahead for guests, it delivers the cozy flavors I love in a quick, family-friendly format. It’s the best of pot pie and pasta all in one dish, and I always come back for seconds.

Recipe:

Creamy Chicken Pot Pie Pasta

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Halal

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Description

This Creamy Chicken Pot Pie Pasta brings all the comforting flavors of a traditional chicken pot pie—tender chicken, mixed vegetables, and a creamy sauce—into a quick and easy one-pot pasta dish perfect for weeknight dinners.

Instructions

Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Drain and set aside.
In a large skillet or Dutch oven over medium heat, melt the butter and sauté the chopped onion for 3–4 minutes until soft.
Add the minced garlic and cook for another 30 seconds.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1–2 minutes.
Slowly whisk in the chicken broth and milk (or cream), stirring to avoid lumps.
Add thyme, salt, pepper, and nutmeg (if using). Simmer for 3–4 minutes until the sauce thickens.
Add the shredded chicken and frozen vegetables. Cook for 2–3 minutes until heated through.
Stir in the cooked pasta until evenly coated.
Add the shredded cheddar cheese and stir until melted into a creamy sauce.
(Optional) For a baked version, transfer to a baking dish, top with extra cheese, and broil for 2–4 minutes or bake at 375°F (190°C) for 10–15 minutes until golden and bubbly.