Imagine all the comfort of a classic chicken pot pie, but delivered in a creamy, dreamy pasta form that’s quick to make and irresistibly satisfying. That’s exactly what this Chicken Pot Pie Pasta Recipe offers — a cozy, flavorful dish where tender chicken, mixed vegetables, and al dente pasta come together in a luscious sauce that hugs every bite. Perfect for busy weeknights or whenever you need a big warm hug from your dinner plate, this recipe brings a welcome twist to an old favorite, ensuring smiles all around the table.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are beautifully simple yet absolutely essential to capturing that iconic chicken pot pie taste and texture in pasta form. Each component plays a crucial role — from the pasta that provides a satisfying bite, to the creamy sauce that wraps everything in comforting richness, and the veggies that add bursts of color and sweetness.
- 12 oz pasta (rotini or penne): Choose a shape that cradles the sauce for maximum flavor in every forkful.
- 2 tablespoons butter: Adds richness and forms the base of the silky sauce.
- 1 small yellow onion, diced: Brings sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses a delicate aromatic punch without overpowering.
- 2 cups cooked chicken, shredded or cubed: The hearty protein star of the dish.
- 2 cups mixed vegetables (peas, carrots, corn): Colorful, nutritious, and classic pot pie veggies.
- ¼ cup all-purpose flour: Thickens the sauce into that perfect creamy consistency.
- 2 cups chicken broth: Adds savory depth to the sauce’s base.
- 1 cup milk: Contributes to the creamy, comforting texture.
- ½ cup heavy cream: Provides luxurious richness to elevate the sauce.
- 1 teaspoon salt: Enhances every element’s flavor beautifully.
- ½ teaspoon black pepper: Adds a subtle hint of warmth and balance.
- ½ teaspoon dried thyme: Offers a gentle herbal note that pairs perfectly with chicken.
- ¼ teaspoon paprika: Gives a mild smoky depth and lovely color.
- ½ cup grated Parmesan cheese (optional): For a touch of nutty savoriness that melts into the sauce.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook the Pasta
Begin by cooking your pasta according to the package instructions until it’s just al dente. This ensures it has a slight bite that holds up wonderfully when tossed in the creamy sauce later. Once done, drain it well and set aside so it’s ready to mingle with the savory elements.
Step 2: Sauté Onion and Garlic
In a large skillet or Dutch oven, melt the butter over medium heat and add your diced onion. Let it cook gently for 3 to 4 minutes until it softens and releases its natural sweetness. Then add the minced garlic, allowing it to cook for about 30 seconds until fragrant — be careful not to let it burn, as its aroma is key to elevating the whole dish.
Step 3: Make the Roux and Sauce
Sprinkle in the flour, stirring constantly for 1 to 2 minutes to form a roux — this is where the magic of thickening happens! Next, slowly whisk in the chicken broth, then add the milk and heavy cream. Stir continuously as the sauce gently simmers over medium heat, thickening into that irresistible creamy texture for about 3 to 5 minutes.
Step 4: Season and Combine
At this luscious point, stir in the salt, pepper, thyme, and paprika to infuse all those warm and comforting flavors. Add the cooked chicken along with the mixed vegetables, letting everything cook together for 5 minutes so the flavors meld perfectly and your veggies are tender but still have a nice bite.
Step 5: Finish with Pasta and Cheese
Now, fold in the cooked pasta and sprinkle with the Parmesan cheese if you’re using it. Toss gently but thoroughly to make sure every piece of pasta is coated with that velvety sauce, loaded with fluffy chunks of chicken and vibrant veggies. Serve immediately for the best experience of this luscious Chicken Pot Pie Pasta Recipe.
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
To take this dish even higher, consider garnishing with freshly chopped parsley or chives for a pop of freshness. For an added crunchy contrast, toasted breadcrumbs or crushed buttery crackers sprinkled on top create a delightful texture play that’ll have everyone asking for seconds.
Side Dishes
This Chicken Pot Pie Pasta Recipe is hearty enough to stand on its own, but pairing it with a crisp green salad dressed in light vinaigrette adds refreshing balance. For a cozy meal, warm crusty bread or garlic knots make excellent companions to scoop up any remaining creamy sauce.
Creative Ways to Present
For a fun twist, serve this pasta in individual ramekins topped with extra cheese and breadcrumbs, then broiled until golden and bubbly. It’s like mini personal pot pie pastas! Or, for a family-style gathering, present it in a large beautiful bowl garnished with herbs for an inviting centerpiece everyone can dig into.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Chicken Pot Pie Pasta Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making for an even tastier lunch or dinner the next day. Just give it a good stir when reheating to refresh the creamy sauce.
Freezing
You can also freeze this pasta for longer storage. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat gently over low heat, stirring frequently and adding a splash of milk or broth if needed to loosen the sauce and maintain its creamy texture. This keeps the pasta from drying out while warming evenly, bringing back that comforting pot pie goodness effortlessly.
FAQs
Can I use different types of pasta?
Absolutely! While rotini or penne work wonderfully to catch the sauce, feel free to use shells, fusilli, or even elbow macaroni — just choose something with similar shape and texture for best results.
Is this recipe suitable for kids?
Yes, it’s a fantastic kid-friendly meal. The creamy sauce and familiar flavors usually appeal to younger palates, and you can easily sneak in extra veggies to boost nutrition.
Can I make it vegetarian?
You can adapt it by swapping out chicken broth for vegetable broth and replacing chicken with hearty mushrooms or plant-based chicken alternatives. The creamy sauce will still deliver lots of comfort.
What’s the best way to shred cooked chicken?
Using two forks to pull apart warmed cooked chicken is quick and easy. Rotisserie chicken is a great shortcut — just remove the skin and bones, then shred the meat.
Can I add cheese other than Parmesan?
Definitely! Sharp cheddar, Gruyère, or even a bit of mozzarella can add interesting flavor twists. Parmesan is traditional for a nutty note, but it’s your kitchen to experiment.
Final Thoughts
This Chicken Pot Pie Pasta Recipe is truly one of those dishes that feels like a warm embrace on a plate — simple ingredients transformed into something joyful, creamy, and utterly delicious. Whether you’re feeding a hungry family or treating yourself to a cozy night in, I hope you give this recipe a try and discover why it’s become such a cherished favorite in my kitchen. Happy cooking and even happier eating!
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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
Description
This Chicken Pot Pie Pasta is a comforting and creamy one-pot meal that combines the flavors of classic chicken pot pie with tender pasta. Made with shredded chicken, mixed vegetables, and a rich, cheesy sauce, this easy family dinner comes together quickly on the stovetop and is perfect for cozy weeknight meals.
Ingredients
Pasta and Protein
- 12 oz pasta (such as rotini or penne)
- 2 cups cooked chicken (shredded or cubed)
Vegetables and Aromatics
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 cups mixed vegetables (peas, carrots, corn)
Sauce Ingredients
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ½ cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well and set aside.
- Sauté the aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly with a wooden spoon or whisk for 1 to 2 minutes to cook out the raw flour taste and form a roux.
- Add liquids and thicken sauce: Slowly pour in the chicken broth while whisking to prevent lumps. Then add the milk and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Season the sauce: Stir in the salt, black pepper, dried thyme, and paprika to evenly distribute the seasonings.
- Add chicken and vegetables: Fold in the cooked chicken and mixed vegetables. Cook for 5 minutes on medium heat until everything is heated through and the flavors meld.
- Combine pasta and cheese: Add the drained pasta to the skillet and sprinkle with grated Parmesan cheese if using. Toss everything thoroughly to coat the pasta evenly with the creamy sauce.
- Serve: Serve the Chicken Pot Pie Pasta warm, optionally topped with extra Parmesan or breadcrumbs for added texture.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- For extra richness and crunch, top with breadcrumbs or crushed buttery crackers before serving.
- This dish freezes well; store leftovers in an airtight container for easy meal prep.
