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