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
Scale
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.
