Chicken Pot Pie Pasta Recipe

Introduction

This Chicken Pot Pie Pasta recipe combines the comforting flavors of a classic pot pie with the ease of a pasta dish, making it the perfect easy weeknight dinner. If you enjoy creamy chicken meals, you might also like this Marry Me Chicken Pasta Recipe or this Texas Roadhouse Butter Chicken Skillet Recipe.

Ingredients

This comforting Chicken Pot Pie Pasta combines tender egg noodles with a creamy, savory sauce loaded with vegetables and shredded chicken, delivering all the cozy flavors of the classic pot pie in a simple, satisfying pasta dish.

• 12 ounces egg noodles
• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 ½ cups frozen mixed vegetables, thawed
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken breast, shredded
• Salt, to taste
• Pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional)

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, making it a perfect weeknight comfort food.

Step-by-Step Instructions

Step 1 — Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add your favorite short pasta—elbow, penne, or rotini work well—and cook according to package directions until al dente. Drain well, but do not rinse, to help the sauce cling later.

Step 2 — Sauté Aromatics and Chicken

Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add diced onion, carrots, and celery, and cook until softened, about 5 minutes. Push vegetables to the side, add cubed chicken breast, and cook until no longer pink, about 6–8 minutes.

Step 3 — Make the Creamy Sauce

Sprinkle 2 tablespoons of all-purpose flour over the chicken and vegetables, stirring for 1 minute to cook out the raw taste. Gradually pour in 2 cups of chicken broth and ½ cup of heavy cream, stirring constantly to prevent lumps. Bring to a gentle simmer.

Step 4 — Add Peas and Seasonings

Stir in frozen peas, dried thyme, and a pinch of black pepper. Let the sauce thicken for 3–4 minutes, stirring occasionally. Taste and adjust salt if needed—the broth and chicken already add saltiness.

Step 5 — Combine Pasta and Sauce

Add the drained pasta to the skillet, tossing gently to coat every piece with the creamy chicken pot pie sauce. If the mixture seems too thick, splash in a little extra broth or cream until your desired consistency is reached.

Step 6 — Garnish and Serve Warm

Sprinkle with fresh chopped parsley for color and freshness. Serve your Chicken Pot Pie Pasta immediately while hot and creamy. For extra comfort, pair with a simple green salad or crusty bread.

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 for a lighter protein or plant-based option with a savory, earthy flavor.
• Zucchini Noodles or Spaghetti Squash — Replace traditional pasta with spiralized zucchini or roasted spaghetti squash for a lower-carb, gluten-free version that adds freshness.
• Almond Milk or Coconut Cream — Use unsweetened almond milk or full-fat coconut cream instead of dairy milk or cream for a rich, dairy-free sauce.
• Whole-Wheat or Chickpea Pasta — Opt for whole-wheat or chickpea pasta to increase fiber and protein while keeping the classic pasta texture.
• Low-Sodium Broth — Choose a low-sodium chicken or vegetable broth to reduce salt without sacrificing the comforting, savory base of your Chicken Pot Pie Pasta.
• Greek Yogurt or Cashew Cream — Substitute heavy cream with plain Greek yogurt or blended cashew cream for a tangy, creamy, and lower-fat alternative.
• Extra Vegetables — Boost nutrition by adding extra peas, carrots, or spinach, enhancing flavor and color while keeping the dish hearty and wholesome.

Serving Suggestions

• Pair this comforting Chicken Pot Pie Pasta with a crisp green salad dressed in a light vinaigrette to balance the richness.
• Serve with warm, crusty bread or garlic breadsticks for dipping into the creamy sauce.
• Perfect for cozy family dinners, potlucks, or as a comforting meal on a chilly evening.
• For a complete comfort food experience, accompany with roasted seasonal vegetables like carrots or green beans.
• Garnish with fresh parsley or a sprinkle of grated Parmesan cheese just before serving for added flavor and visual appeal.
• This dish is excellent for meal prep—portion into containers for easy weekday lunches.

This Chicken Pot Pie Pasta is a versatile crowd-pleaser that brings the classic flavors of pot pie into a simple, satisfying pasta dish.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Sauté just until no longer pink, then remove from heat to rest.
• Mistake: Using a thin, watery sauce that won’t cling to the pasta. Fix: Create a roux with butter and flour to thicken your creamy base.
• Mistake: Boiling pasta in unsalted water, resulting in bland flavor. Fix: Salt the cooking water generously so it tastes like the sea.
• Mistake: Adding frozen vegetables directly, which waters down the sauce. Fix: Thaw and drain them first, or use fresh sautéed veggies.
• Mistake: Overloading the dish with heavy cream, making it overly rich. Fix: Balance richness with chicken broth and a splash of milk.
• Mistake: Underseasoning the final dish, missing the pot pie’s savory depth. Fix: Taste and adjust with salt, pepper, and herbs like thyme at the end.
• Mistake: Cooking pasta to completion separately, leading to mushy noodles. Fix: Slightly undercook the pasta so it finishes absorbing sauce in the pan.
• Mistake: Skipping the aromatic base, losing foundational flavor. Fix: Sauté onions, celery, and carrots until soft before building your sauce.
• Mistake: Using the wrong pasta shape that doesn’t hold the chunky sauce. Fix: Choose short, sturdy shapes like fusilli or penne that trap the creamy mixture.
• Mistake: Rushing the process and not letting flavors meld together. Fix: Let the finished Chicken Pot Pie Pasta sit for 5 minutes off heat before serving.

Storing Tips

• Fridge: Cool your Chicken Pot Pie Pasta completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers, removing excess air. Freeze for up to 3 months.
• Reheat: Thaw frozen pasta in the refrigerator overnight. Reheat on the stovetop or in the microwave until steaming hot, reaching an internal temperature of 165°F for food safety.

Always ensure your Chicken Pot Pie Pasta is stored properly to maintain its delicious flavor and texture.

Conclusion

This Chicken Pot Pie Pasta is the ultimate comfort food mashup, delivering all the cozy flavors you love in a simple, satisfying dish. We hope you enjoy making it as much as we do! Give this recipe a try and let us know what you think in the comments below. Don’t forget to subscribe for more delicious, easy recipes like our Creamy Beef & Mushroom Rice Bake Recipe.

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FAQs

Can I make Chicken Pot Pie Pasta ahead of time?

Yes, you can prepare this Chicken Pot Pie Pasta ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.

What can I use instead of heavy cream in this recipe?

You can substitute the heavy cream with half-and-half or whole milk for a lighter version. For a dairy-free option, use full-fat canned coconut milk. The sauce might be slightly less rich, but it will still create a delicious Chicken Pot Pie Pasta.

Can I use a different type of pasta for this dish?

Absolutely. Short pasta shapes like penne, fusilli, or shells work very well as they hold the creamy sauce effectively. Just be sure to cook the pasta al dente so it doesn’t become too soft when mixed with the other ingredients in your Chicken Pot Pie Pasta.