If you love the creamy, hearty flavor of traditional chicken pot pie but want something quicker and easier, Chicken Pot Pie Pasta is the perfect solution. This comforting dish takes all the classic pot pie ingredients — tender chicken, vegetables, and a luscious creamy sauce — and tosses them with pasta instead of pie crust. The result is warm, filling, and irresistibly rich, without the fuss of baking. I once tried this recipe with rotini pasta and added a sprinkle of thyme on top — it gave the dish a homestyle aroma that reminded me of cozy Sunday dinners. It’s comfort food in a bowl, ready in less than an hour.
Why You’ll Love This Recipe
This Chicken Pot Pie Pasta recipe combines the creamy goodness of pot pie filling with the satisfying texture of pasta. It’s a one-pan meal that’s easy to make, family-friendly, and guaranteed to warm you up from the inside out. Every bite has a perfect balance of creamy sauce, savory chicken, tender vegetables, and comforting noodles. Best of all, it’s versatile — you can use leftover chicken, rotisserie chicken, or even turkey for a post-holiday twist.
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Chicken Pot Pie Pasta: A Cozy Twist on a Classic Comfort Dish
- Total Time: 35 minutes
- Yield: 4–6 servings
- Diet: Low Fat
Description
Chicken Pot Pie Pasta combines the cozy flavors of classic chicken pot pie with the comfort of creamy pasta. It’s loaded with tender chicken, hearty vegetables, and a rich, savory sauce that coats every bite of pasta — all made in one pot for easy cleanup.
Ingredients
- 12 oz rotini or penne pasta
- 2 cups cooked chicken breast, shredded or cubed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup corn kernels
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet or pot, heat butter and olive oil over medium heat. Add onion, garlic, and carrots, and sauté until softened, about 4–5 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute to create a roux.
- Gradually whisk in chicken broth and milk, stirring constantly until smooth and thickened.
- Add thyme, paprika, salt, and pepper. Stir in the chicken, peas, and corn. Simmer for 5 minutes until heated through.
- Add the cooked pasta and toss until evenly coated in the creamy sauce.
- Optional: stir in Parmesan cheese for extra richness before serving.
- Serve hot, garnished with fresh parsley or extra black pepper if desired.
Notes
- Use rotisserie chicken to save time.
- Add diced potatoes or celery for a more traditional pot pie flavor.
- This dish can be baked with a breadcrumb topping for extra texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked chicken – Shredded or cubed; rotisserie chicken works perfectly for convenience and flavor.
Pasta – Short pasta like rotini, penne, or bowties hold the creamy sauce beautifully.
Butter – The foundation of the roux that gives the sauce its smooth, rich texture.
Flour – Thickens the sauce and helps it cling to the pasta.
Chicken broth – Creates the flavorful base for the creamy sauce.
Milk or heavy cream – Adds richness and that classic pot pie creaminess.
Onion – Adds depth and sweetness to the sauce.
Garlic – Enhances the savory notes and complements the chicken.
Carrots and celery – Bring the traditional pot pie flavor and texture.
Frozen peas – Add a pop of color, sweetness, and freshness.
Thyme – Adds a classic herby aroma that makes the dish taste just like pot pie filling.
Salt and pepper – Essential for seasoning and balance.
Parmesan cheese (optional) – Adds extra creaminess and savory depth to the sauce.
Directions
- Cook the pasta according to package instructions until al dente. Drain, drizzle with a bit of butter, and set aside.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery, cooking until softened (about 5 minutes).
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Sprinkle in the flour and stir to coat the vegetables, forming a roux. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth, whisking constantly until smooth.
- Stir in the milk or cream, then bring the sauce to a gentle simmer until thickened.
- Add the chicken, peas, thyme, salt, and pepper, stirring until everything is evenly combined.
- Toss in the cooked pasta, ensuring all noodles are coated in the creamy sauce.
- Simmer for a few minutes to let the flavors meld together.
- Optional: Sprinkle Parmesan cheese on top before serving for a richer finish.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4–6 people generously.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet with a splash of milk or broth to restore creaminess. Avoid overheating to prevent the sauce from thickening too much. This dish also freezes well — store for up to 2 months and thaw overnight before reheating.
Variations and Customizations
Cheesy Chicken Pot Pie Pasta
Add shredded cheddar or mozzarella to the sauce for extra creaminess.
Lighter Version
Use low-fat milk and reduce butter for a lighter but still flavorful meal.
Turkey Pot Pie Pasta
Use leftover Thanksgiving turkey instead of chicken for a festive twist.
Biscuit Crumble Topping
Sprinkle buttery biscuit crumbs or crushed crackers on top for that pot pie crust texture.
Veggie-Packed Version
Add mushrooms, corn, or spinach for more color and nutrients.
Gluten-Free Option
Use gluten-free pasta and substitute cornstarch for flour to thicken the sauce.
Herb-Infused Variation
Add rosemary, sage, or parsley for a deeper, more aromatic flavor.
Creamy Garlic Parmesan Style
Double the garlic and add extra Parmesan for an ultra-rich flavor.
Bacon Twist
Mix in crispy bacon bits for smoky flavor and crunch.
Spicy Kick
Add a pinch of cayenne or red pepper flakes for gentle heat.
FAQs
1. Can I use leftover chicken?
Yes, this recipe is perfect for using leftover or rotisserie chicken.
2. What pasta shape works best?
Short pasta like penne, bowtie, or rotini holds the creamy sauce perfectly.
3. Can I make this without cream?
Yes, whole milk works fine — the sauce will still be rich and velvety.
4. Can I bake this pasta?
Yes! Top with breadcrumbs and bake at 375°F (190°C) for 15 minutes until golden.
5. Can I make it ahead of time?
Definitely — assemble it and refrigerate for up to a day before reheating.
6. How do I make it vegetarian?
Skip the chicken and use vegetable broth and more vegetables instead.
7. Can I use canned vegetables?
Yes, but drain them well and add them toward the end to prevent overcooking.
8. What can I serve with this dish?
A simple green salad or garlic bread pairs wonderfully.
9. How do I thicken the sauce more?
Let it simmer uncovered or add a bit more flour during the roux step.
10. Can I freeze Chicken Pot Pie Pasta?
Yes, store it in airtight containers for up to two months and reheat gently.
Conclusion
Chicken Pot Pie Pasta brings all the comforting flavors of the classic dish into a creamy, satisfying pasta dinner. It’s hearty, flavorful, and simple to make — a true one-pan wonder that tastes like home. Whether you’re feeding your family or meal prepping for the week, this dish delivers cozy satisfaction in every bite. Once you try it, you’ll find it hard to go back to traditional pot pie — this version is just as comforting, but even easier and faster.
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