Chicken Pot Pie Pasta Recipe

Introduction

This Chicken Pot Pie Pasta recipe is the ultimate easy weeknight dinner that combines all the comforting flavors of classic chicken pot pie with the simplicity of pasta. It’s a creamy, hearty dish that comes together in one pot for minimal cleanup. For more comforting meals, try this Loaded Scalloped Potatoes Are Next Level Comfort Food or these Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe.

Ingredients

This comforting Chicken Pot Pie Pasta combines tender pasta with a creamy, savory sauce loaded with vegetables and chicken for a satisfying one-pan meal.

• 1 pound shell pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 3 cups cooked chicken, chopped
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Chicken Pot Pie Pasta recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.

Step 2 — Sauté the Vegetables

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced carrots, celery, and onion, cooking for 5–7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

Step 3 — Cook the Chicken

Push the vegetables to the side of the pan and add cubed chicken breast. Season with salt, pepper, and poultry seasoning. Cook for 5–7 minutes, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F.

Step 4 — Make the Creamy Sauce

Sprinkle flour over the chicken and vegetables, stirring to coat and cook for 1 minute. Gradually whisk in chicken broth and milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer until the sauce thickens.

Step 5 — Add Frozen Peas

Stir in frozen peas and cook for 2–3 minutes until heated through. The peas should be tender but still bright green. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6 — Combine Pasta and Sauce

Add the drained pasta to the skillet with the creamy chicken and vegetable mixture. Toss everything together, adding splashes of the reserved pasta water until the sauce reaches your desired consistency.

Step 7 — Finish and Serve

Remove the Chicken Pot Pie Pasta from heat and stir in a pat of butter for extra richness. Garnish with fresh parsley and serve immediately while hot.

Nutritional Information

Calories	485
Protein	28g
Carbohydrates	52g
Fat	16g
Fiber	4g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Mushrooms — Swap chicken for lean ground turkey or sautéed mushrooms to reduce fat while keeping savory depth.
• Zucchini Noodles or Spaghetti Squash — Replace pasta with spiralized zucchini or roasted spaghetti squash for a lower-carb, veggie-packed base.
• Whole Wheat or Chickpea Pasta — Use whole wheat pasta for extra fiber or chickpea pasta for a gluten-free, protein-rich option.
• Coconut Milk or Cashew Cream — Substitute heavy cream with unsweetened coconut milk or blended cashews for a creamy, dairy-free sauce.
• Low-Sodium Broth & Herbs — Opt for low-sodium chicken or vegetable broth and boost flavor with fresh thyme, rosemary, or garlic instead of salt.
• Greek Yogurt or Nutritional Yeast — Mix in plain Greek yogurt for tangy creaminess or sprinkle nutritional yeast for a cheesy flavor without dairy.
• Cauliflower “Pot Pie” Topping — Top your Chicken Pot Pie Pasta with riced cauliflower instead of a pastry crust for a lighter, low-carb finish.

Serving Suggestions

• Pair this Chicken Pot Pie Pasta with a crisp green salad tossed in a light vinaigrette to balance the creamy richness.
• Serve alongside roasted vegetables like carrots or green beans for a comforting, complete meal.
• Perfect for cozy family dinners, potlucks, or as a satisfying weeknight comfort food.
• Garnish with fresh parsley or thyme and a sprinkle of black pepper for a beautiful, aromatic finish.
• For a heartier occasion, add a side of warm, crusty bread or buttery dinner rolls.
• Serve in shallow bowls to showcase the creamy sauce and colorful vegetable mix.

This Chicken Pot Pie Pasta is wonderfully versatile, making it a crowd-pleaser for both casual and special gatherings.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Sauté chicken just until no longer pink, then remove from heat to rest.
• Mistake: Using water instead of broth for the sauce, resulting in a bland flavor. Fix: Always use a quality chicken broth as your liquid base for a richer taste.
• Mistake: Adding raw vegetables directly to the pasta, leading to uneven cooking. Fix: Sauté diced carrots and celery first to soften them before building the sauce.
• Mistake: Creating a thin, watery sauce that doesn’t coat the pasta. Fix: Make a roux with butter and flour before adding liquids to ensure a creamy, thick consistency.
• Mistake: Overcooking the pasta, making it mushy in the final dish. Fix: Cook pasta al dente, as it will continue to absorb sauce and soften slightly.
• Mistake: Skipping the seasoning until the end, causing a flat-tasting Chicken Pot Pie Pasta. Fix: Season your sauce in layers, adding herbs and salt as you cook each component.
• Mistake: Using pre-shredded cheese that contains anti-caking agents. Fix: Shred your own cheese from a block for a smoother, creamier melt in the sauce.
• Mistake: Forgetting to reserve pasta water before draining. Fix: Save a cup of starchy pasta water to adjust and perfect your sauce consistency at the end.
• Mistake: Rushing the sauce, not allowing flavors to meld properly. Fix: Let the sauce simmer gently for at least 5-10 minutes to develop a deeper, more cohesive flavor.

Storing Tips

• Fridge: Store your Chicken Pot Pie Pasta in an airtight container for up to 3–4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Reheat on the stovetop or in the microwave until the internal temperature reaches 165°F.

Always allow your Chicken Pot Pie Pasta to cool completely before storing to maintain food safety and quality.

Conclusion

This Chicken Pot Pie Pasta is the ultimate comfort food mashup, combining creamy filling with tender pasta. We hope your family loves this cozy dinner as much as ours does! Give it a try and leave a comment with your review. Don’t forget to subscribe for more delicious recipes like our Easy Shepherd’s Pie Casserole Recipe.

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Chicken Pot Pie Pasta

Print Recipe

A comforting one-skillet dish that combines all the flavors of classic chicken pot pie with pasta for a quick and easy meal.

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound shell pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 3 cups cooked chicken, chopped
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley

Instructions

1. Cook pasta in salted boiling water for 1 minute less than package directions; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; sauté until vegetables are tender, about 5 minutes.
3. Stir in flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in chicken broth and heavy cream, stirring constantly until sauce thickens.
5. Add peas, cooked chicken, thyme, parsley, salt, and pepper; stir to combine and cook for 5 more minutes.
6. Add cooked pasta to the skillet and toss to coat evenly with the sauce.
7. Serve warm.

Notes

This dish can be turned into a casserole by baking it with a breadcrumb topping at 350°F until golden and bubbly. Adding cheese like sharp cheddar or parmesan can enhance the flavor. It also freezes well for meal prep.

Nutrition

• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 85mg

FAQs

Can I use a different type of pasta for this Chicken Pot Pie Pasta?

Yes, you can substitute the pasta with any short shape like penne or fusilli. Using a different pasta may slightly change the texture, but it will still work well with the creamy sauce in this Chicken Pot Pie Pasta recipe.

How can I make this recipe vegetarian?

Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like peas, carrots, and mushrooms to keep the hearty feel of the dish while making it vegetarian-friendly.

Can I prepare Chicken Pot Pie Pasta ahead of time?

Yes, you can assemble the dish and store it in the refrigerator for up to two days before baking. Keep in mind that the pasta may absorb more sauce upon reheating, so you might need to add a splash of broth or milk when warming it up.