If you love the cozy, comforting warmth of classic chicken pot pie but want something quicker and more pasta-friendly, this Chicken Pot Pie Pasta Recipe is exactly what you’ve been dreaming of. Imagine tender pieces of chicken and vibrant veggies swimming in a creamy, buttery sauce, all tossed with your favorite short pasta. It’s a perfect weeknight meal that wraps up the nostalgic flavors of chicken pot pie in a new, delicious form. Trust me, once you try this dish, it will quickly become a staple in your dinner rotation.
Ingredients You’ll Need
These ingredients may feel simple, but each one plays an important role in building the rich flavors and hearty texture that make this Chicken Pot Pie Pasta Recipe truly special. From the aromatic vegetables to the creamy sauce base, everything comes together beautifully.
- Unsalted butter (2 tablespoons): Adds a silky richness and helps sauté the vegetables perfectly.
- Olive oil (1 tablespoon): Combines with butter to enhance the flavor and prevent burning.
- Yellow onion, diced (1 small): Brings sweetness and depth to the dish as it softens.
- Garlic, minced (2 cloves): Infuses an aromatic punch that livens up the sauce.
- Carrots, peeled and diced (2 medium): Provide a subtle sweetness and a nice pop of color.
- Celery stalks, diced (2): Add a fresh, mild crunch that balances the creamy sauce.
- All-purpose flour (1/3 cup): Essential for thickening the sauce into the silky texture you crave.
- Low-sodium chicken broth (2 cups): Builds a flavorful base for the sauce without overpowering it.
- Whole milk (1 cup): Creates the creaminess reminiscent of classic pot pie filling.
- Salt (1 teaspoon): Brings all the flavors together and enhances natural tastes.
- Black pepper (1/2 teaspoon): Adds a subtle bite and warmth.
- Dried thyme (1/2 teaspoon): Instills that signature earthy herbaceous note typical of chicken pot pie.
- Garlic powder (1/2 teaspoon): Boosts the savory profile without adding extra moisture.
- Cooked chicken, shredded or diced (3 cups): The hearty protein that makes the dish filling and satisfying.
- Frozen peas (1 cup): Provide bursts of sweetness and vibrant green color.
- Short pasta, such as rotini or penne (12 ounces): Holds the creamy sauce perfectly and makes it a one-dish wonder.
- Grated Parmesan cheese (1/2 cup): Adds a savory, nutty finish that brightens every bite.
- Chopped fresh parsley (2 tablespoons, optional): Offers a fresh herbal contrast as a garnish.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water and cook your chosen short pasta until it’s al dente—tender but still with a bit of bite to stand up to the creamy sauce. Then, drain and set it aside to keep it ready for the final mix.
Step 2: Sauté the Vegetables
In a large skillet or Dutch oven, melt the butter with olive oil over medium heat. Add diced onion, carrots, and celery. Sauté gently for about 5 to 7 minutes until the vegetables soften nicely but still retain some texture. Adding the garlic in during the last minute awakens the aroma without burning it.
Step 3: Make the Roux and Sauce
Sprinkle the flour over the softened veggies and stir constantly for 1 to 2 minutes. This cooks out the raw flour taste and helps the sauce thicken beautifully. Slowly whisk in the chicken broth and milk to avoid lumps, stirring constantly. Then add salt, pepper, thyme, and garlic powder. Let the sauce simmer and thicken for about 5 to 7 minutes—you’ll notice it become luxuriously creamy and smooth.
Step 4: Add Chicken and Peas
Stir in your cooked chicken and frozen peas. Let them heat through in the sauce for 2 to 3 minutes. The chicken warms gently and the peas add delightful pops of sweet freshness throughout the pasta.
Step 5: Combine Pasta and Cheese
Toss the cooked pasta right into the sauce along with the Parmesan cheese. Stir everything thoroughly until the cheese melts and coats every nook and cranny of the pasta. Remove from heat and prepare for serving.
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley is a simple, effective way to brighten the rich, creamy dish and add a touch of color. If you’re feeling adventurous, a little extra Parmesan can also uplift the cheesy goodness.
Side Dishes
This hearty pasta stands up well on its own, but pairing it with a crisp green salad or steamed green beans can add a refreshing contrast and balance out the meal perfectly. A light vinaigrette cuts through the creaminess wonderfully.
Creative Ways to Present
Serve the Chicken Pot Pie Pasta Recipe in individual mini baking dishes and top with a golden puff pastry or biscuit crust for a playful nod to classic pot pie. You can also sprinkle a few toasted breadcrumbs over the top for extra crunch and pizzazz.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, so it might feel a little denser when reheated, but the flavors deepen beautifully overnight.
Freezing
You can freeze this pasta dish, but be aware that pasta textures sometimes change after freezing and thawing. To keep things tasty, freeze in portion-sized airtight containers and consume within 2 months for best results.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally and adding a splash of milk or broth to loosen the sauce back to its creamy perfection.
FAQs
Can I make this Chicken Pot Pie Pasta Recipe vegetarian?
Absolutely! Substitute the chicken with hearty mushrooms or chickpeas, and use vegetable broth instead of chicken broth to keep that savory vibe while making it vegetarian-friendly.
What type of pasta works best in this recipe?
Short pasta shapes like rotini, penne, or shells are perfect because their crevices catch the creamy sauce beautifully, making each bite full of flavor.
Can I use leftover chicken or rotisserie chicken?
Yes, leftover or store-bought rotisserie chicken is a fantastic time-saver here and keeps the dish just as delicious and tender.
Is this dish suitable for kids?
Definitely! The flavors are mild and comforting, and most kids enjoy the creamy sauce paired with pasta—and you can always sneak in extra veggies effortlessly.
How can I make the sauce extra creamy?
For an even richer sauce, try swapping whole milk for half-and-half or adding a splash of heavy cream towards the end of cooking. This will make it decadently smooth.
Final Thoughts
This Chicken Pot Pie Pasta Recipe is a fantastic, cozy comfort food that brings all the best parts of chicken pot pie into a simple, satisfying pasta dish. Whether you’re feeding a family or want an easy dinner that feels special, this recipe delivers every time. Give it a try and prepare to fall in love with a new classic you’ll want to make again and again!
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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
- Diet: Kid-Friendly
Description
This Chicken Pot Pie Pasta is a comforting and creamy dish that combines tender chicken, vegetables, and pasta in a rich, savory sauce inspired by classic chicken pot pie flavors. It’s a quick and easy stovetop meal perfect for weeknight dinners, bringing all the warmth and satisfaction of pot pie without the fuss of a crust.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
Proteins
- 3 cups cooked chicken, shredded or diced
Dairy and Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
Pantry Staples and Seasonings
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 12 ounces short pasta (such as rotini or penne)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Vegetables: In a large skillet or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste and begin thickening the mixture.
- Add Liquids and Seasonings: Slowly whisk in the chicken broth and whole milk, ensuring there are no lumps. Add salt, black pepper, dried thyme, and garlic powder. Bring the mixture to a gentle simmer, cooking for 5 to 7 minutes until it thickens to a creamy sauce.
- Incorporate Chicken and Peas: Stir in the cooked chicken and frozen peas, allowing them to heat through over 2 to 3 minutes while blending the flavors.
- Combine Pasta and Cheese: Add the cooked pasta and grated Parmesan cheese to the skillet. Stir thoroughly until everything is well combined and creamy.
- Finish and Serve: Remove from heat, garnish with freshly chopped parsley if desired, and serve warm for a delicious, comforting meal.
Notes
- Use rotisserie chicken to save time without compromising flavor.
- For an extra creamy sauce, replace the whole milk with half-and-half.
- Add mushrooms or corn to the vegetables for additional texture and flavor.
