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.
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)
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.
Notes
Use milk instead of cream and reduce cheese for a lighter version.
Great with leftover turkey instead of chicken.
Add mushrooms or spinach for extra vegetables.
Top with crushed Ritz crackers for a crust-like topping before baking.
Store in the fridge up to 4 days or freeze for longer storage.
Reheat with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Baked (optional)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
