If you are craving the cozy, comforting vibes of classic chicken pot pie but want a simpler, quicker twist, let me introduce you to the Chicken Pot Pie Pasta Recipe. This dish combines tender chicken, vibrant veggies, and creamy sauce all tossed with perfectly cooked pasta, creating a warm, hearty meal that’s perfect for a busy weeknight or when you need a little extra comfort on your plate. Trust me, once you make this Chicken Pot Pie Pasta Recipe, it will quickly become one of your all-time favorites to revisit again and again.
Ingredients You’ll Need
This Chicken Pot Pie Pasta Recipe calls for a handful of simple, everyday ingredients that everyone loves. Each one plays a special role in building up the rich flavors, silky sauce, and delightful textures that make this dish such a winner at the table.
- 2 tablespoons butter: Adds a luscious, creamy base and helps sauté the veggies beautifully.
- 1 tablespoon olive oil: Works with butter to prevent burning and adds a subtle richness.
- 1 small onion, diced: Brings a sweet, aromatic depth to the dish.
- 2 cloves garlic, minced: Adds a punch of savory aroma and enhances flavor complexity.
- 2 medium carrots, diced: Offers a natural sweetness and bright pop of color.
- 2 celery stalks, diced: Contributes a fresh, slightly crisp texture.
- 1/2 teaspoon salt: Essential to bring all the flavors together perfectly.
- 1/4 teaspoon black pepper: Adds a gentle warming spice and balances the creaminess.
- 2 cups cooked chicken (shredded or diced): The hearty protein star that makes this dish satisfying.
- 2 tablespoons all-purpose flour: Creates a silky roux that thickens the sauce gently.
- 2 cups chicken broth: Adds savory liquid base rich with chicken flavor.
- 1 cup milk or half-and-half: Keeps the sauce creamy and luscious without overpowering.
- 2 cups uncooked short pasta (rotini or penne): Perfect shapes to hold the sauce and mix with the ingredients.
- 1 cup frozen peas: Adds sweetness and vibrant green color to brighten the dish.
- 1/2 teaspoon dried thyme: Brings a comforting herbal note reminiscent of classic pot pie.
- 1/4 teaspoon paprika (optional): Offers a warm smoky hint to elevate the flavor.
- 1/2 cup grated Parmesan cheese: Brings salty, umami richness to finish the dish perfectly.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Sauté the Aromatics and Veggies
Start by melting butter with olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, minced garlic, carrots, and celery, then season with salt and pepper. Let everything sauté gently for about 5 to 6 minutes until the veggies are soft and fragrant — this is when the base flavors really develop, so don’t rush it!
Step 2: Create the Roux
Sprinkle the flour over the softened vegetables and cook for one minute, stirring constantly. This step is crucial because it forms the roux, which will thicken the sauce to that irresistible creamy texture. Make sure the flour is fully incorporated and starting to cook out its raw taste before moving on.
Step 3: Add the Liquids and Pasta
Slowly pour in the chicken broth and milk while stirring continuously to keep the mixture smooth and lump-free. Once combined, add the uncooked pasta and bring everything to a gentle simmer. Cover the pan and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened to perfection.
Step 4: Stir in Chicken, Peas, and Seasonings
Once the pasta is cooked, stir in your cooked chicken, frozen peas, dried thyme, and paprika if you’re using it. Allow the heat to come back up and cook everything together for another 2 to 3 minutes so the peas thaw and the chicken warms through, blending those cozy flavors.
Step 5: Finish with Parmesan and Serve
Remove the skillet from heat and stir in the grated Parmesan cheese. This final touch gives the sauce extra richness and a lovely savory finish. Your Chicken Pot Pie Pasta Recipe is now ready to serve warm and enjoy with family or friends!
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
For a beautiful and tasty finishing touch, sprinkle extra Parmesan cheese, a pinch of fresh parsley, or some cracked black pepper on top. These simple garnishes add a pop of color and elevate the flavor to restaurant quality without any fuss.
Side Dishes
Since this pasta is hearty and filling, pairing it with a crisp green salad or some roasted vegetables creates balance on the plate. Light citrusy dressings or vinaigrettes counter the richness perfectly, making for a well-rounded meal.
Creative Ways to Present
Try serving this dish in individual mini skillets or rustic ramekins for a fun presentation when entertaining. You could even sprinkle crispy fried onions or breadcrumbs on top before serving to add a delightful crunch that mimics the original pot pie experience.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Pot Pie Pasta Recipe in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making it an excellent choice for next-day lunches or easy dinners.
Freezing
This dish freezes well if you want to prepare in bulk. Portion the pasta into freezer-safe containers and freeze for up to 2 months. Just be aware the texture of the pasta may soften slightly upon thawing, but the comforting essence stays intact.
Reheating
Reheat gently on the stove over low to medium heat, adding a splash of milk or broth if needed to loosen the sauce. Alternatively, microwave in short bursts, stirring in between to ensure even heating and maintain that creamy consistency.
FAQs
Can I use other types of pasta for the Chicken Pot Pie Pasta Recipe?
Absolutely! While rotini and penne work beautifully because of their shape and ability to hold sauce, you can experiment with shells, fusilli, or even macaroni depending on your preference or what you have on hand.
Is it possible to make this recipe vegetarian?
Yes, you can swap the chicken for hearty mushrooms or a mix of your favorite vegetables, and use vegetable broth instead. While it won’t be a traditional chicken pot pie flavor, it still makes a delicious, creamy pasta dish.
Can I use heavy cream instead of milk?
Definitely! Using heavy cream instead of milk will make the sauce richer and more decadent, perfect if you want to indulge or have a special occasion.
How can I add more vegetables to the recipe?
Feel free to toss in extras like chopped mushrooms, green beans, or bell peppers. Just add them when sautéing the initial vegetables so they cook until tender and blend well with the overall flavor.
Is this recipe gluten-free?
The recipe as is uses all-purpose flour and regular pasta, which contain gluten. However, you can substitute gluten-free flour and gluten-free pasta to make it safe for those with gluten sensitivities without sacrificing the deliciousness.
Final Thoughts
This Chicken Pot Pie Pasta Recipe is one of those comfort foods that feels like a warm hug on a plate — creamy, cozy, and absolutely satisfying. It’s simple enough for a weeknight but special enough to share with loved ones. I truly hope you give it a try and discover just how quick and delightful one pot comfort dinners can be. Once you make it, I bet this recipe will become a beloved staple in your kitchen, just like it has in mine!
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Chicken Pot Pie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Pasta is a comforting, creamy one-pot dish that combines tender chicken, vegetables, and pasta in a savory sauce reminiscent of classic chicken pot pie flavors. Perfect for a quick weeknight dinner, it delivers hearty satisfaction with minimal cleanup.
Ingredients
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Protein
- 2 cups cooked chicken (shredded or diced)
Dairy
- 2 tablespoons butter
- 1 cup milk or half-and-half
- 1/2 cup grated Parmesan cheese
Pantry Staples
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups uncooked short pasta (like rotini or penne)
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika (optional)
Instructions
- Sauté Vegetables: In a large skillet or Dutch oven, melt the butter with olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Season with salt and pepper and sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Create Roux: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux, which will help thicken the sauce.
- Add Liquids and Pasta: Gradually pour in the chicken broth and milk while stirring continuously to avoid lumps. Stir in the uncooked pasta and bring the mixture to a simmer.
- Cook Pasta and Thicken Sauce: Cover the skillet and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened to a creamy consistency.
- Incorporate Chicken and Vegetables: Stir in the cooked chicken, frozen peas, dried thyme, and optional paprika. Continue cooking for another 2–3 minutes until everything is heated through.
- Finish and Serve: Remove from heat, stir in the grated Parmesan cheese for added richness, then serve warm.
Notes
- Use rotisserie chicken for a convenient shortcut.
- For extra richness, substitute milk with heavy cream.
- Add mushrooms or swap in frozen mixed vegetables for variety.
- Be sure to stir frequently when cooking the pasta to prevent burning or sticking.
- You can adjust seasonings to taste, adding more salt, pepper, or herbs as desired.
