If you’ve ever been caught between craving classic comfort and needing something easy—Chicken Pot Pie Pasta is your new best friend. This recipe combines all the creamy, savory goodness of a traditional chicken pot pie with the simplicity (and speed!) of a pasta dinner. Think tender chicken, colorful veggies, and a luscious herby sauce, all tossed with perfectly cooked noodles. It’s homemade comfort food that feels blissfully nostalgic but is practical enough for any night of the week.

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Chicken Pot Pie Pasta is chosen not just for flavor, but for the cozy memories and mouthwatering textures it brings to the table. Don’t let the simplicity fool you—every item plays a role in making this dish pop with color and taste!

Pasta: Rotini or penne work beautifully, capturing bits of sauce in every bite; use your favorite shape for extra fun!
Unsalted Butter: This is your delicious base for sautéing veggies, creating richness from the start.
Onion: Aromatic and slightly sweet, diced onion adds depth to the savory sauce.
Garlic: Fresh garlic brings a little zing and warmth you don’t want to skip.
Carrots: Diced carrots give the dish pops of sweetness and classic pot pie color.
Celery: Adds crunch and that unmistakable fresh, herbal note.
Dried Thyme: An earthy, fragrant dash ties all the classic pot pie flavors together.
Dried Parsley: For a fresh, herby lift that brightens the creamy sauce.
All-Purpose Flour: The magic thickener that makes your sauce velvety and luscious!
Chicken Broth: Adds savory depth and rounds out the sauce beautifully.
Milk: For light creaminess—use whole milk if you want it extra rich.
Cooked Chicken Breast: Use leftover or rotisserie chicken for a juicy, protein-packed shortcut.
Frozen Peas: Little bursts of sweetness and color, added right at the end for that classic touch.
Frozen Corn: Adds buttery kernels that remind you of hearty pot pie filling.
Salt & Black Pepper: Don’t forget to season! These two balance and brighten every other flavor.
Grated Parmesan Cheese: A final, nutty flourish for melt-in-your-mouth creaminess.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the Pasta

Start by boiling your pasta in a big pot of salted water. The goal is to reach that perfect al dente texture—tender but with a slight bite. Drain and set it aside; you’ll add it back in right at the end for maximum saucy goodness.

Step 2: Sauté the Vegetables

Melt butter in a large skillet or pot over medium heat, then toss in the onion, garlic, carrots, and celery. Stir and cook for about 5 to 6 minutes, until everything’s softened and your kitchen is bursting with the aroma of home-cooked comfort.

Step 3: Season and Add Herbs

Sprinkle in dried thyme and parsley, giving the veggies an herby lift that sets the tone for Chicken Pot Pie Pasta’s signature flavor. Let the fragrance bloom as you stir.

Step 4: Create the Creamy Sauce

Scatter the flour evenly over the sautéed veggies and stir so everything is well coated—this is what makes your sauce decadently creamy! Slowly whisk in the chicken broth and milk, stirring constantly. Watch as the mixture bubbles and thickens after about 5 minutes; this silky sauce is pure magic.

Step 5: Bring It All Together

Fold in the cooked chicken, frozen peas, and corn. Season with salt and black pepper to taste. Now, add the pasta and mix gently until every noodle is cloaked in creamy sauce, vegetables, and chicken. The final touch? A generous sprinkle of Parmesan cheese right before serving—this melts slightly and gives the whole dish a savory finish.

How to Serve Chicken Pot Pie Pasta

Garnishes

For that perfect finishing touch, top your Chicken Pot Pie Pasta with extra Parmesan, a handful of freshly chopped parsley, or even a little cracked pepper. If you like a bit of crunch, try crisping up some breadcrumbs in butter and sprinkling them over the top for a baked-pot-pie vibe without turning on the oven.

Side Dishes

This dish is hearty on its own, but it sings alongside a green salad tossed with lemony vinaigrette, or simple roasted vegetables. If you’re feeding a hungry crowd, some warm, crusty bread is perfect for mopping up every last bit of that creamy sauce!

Creative Ways to Present

Serve Chicken Pot Pie Pasta straight from the skillet for a casual, family-style vibe, or portion it into ramekins and broil with breadcrumbs and extra cheese until golden. You can even spoon the pasta into hollowed-out bread bowls for a playful, cozy twist that gets everyone talking.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Transfer Chicken Pot Pie Pasta to an airtight container and pop it in the fridge. It stays creamy and satisfying for up to 3 days, making it a terrific option for tomorrow’s lunch or dinner.

Freezing

Want to save some for a rainy day? Cool the pasta completely, then freeze in individual portions. While the sauce may thicken a little after freezing, a splash of milk when reheating brings it right back to life. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place Chicken Pot Pie Pasta in a skillet with a splash of milk or a pat of butter, and warm gently over medium heat. You can also reheat in the microwave in one-minute bursts, stirring between each to keep the sauce creamy.

FAQs

Can I use rotisserie chicken in Chicken Pot Pie Pasta?

Absolutely! Rotisserie chicken is a time-saving hero here—it’s juicy, flavorful, and shreds beautifully into the creamy sauce. Simply pull apart or cube the meat and fold it in as you would any other cooked chicken.

Can I swap in other vegetables?

Of course! While peas, carrots, celery, and corn are traditional, frozen mixed veggies, diced bell pepper, or even baby spinach can be tossed in. This recipe is endlessly adaptable based on what you have on hand.

Is there a way to make it extra rich and creamy?

If you like your Chicken Pot Pie Pasta ultra-decadent, try swapping out some of the milk for half-and-half or adding a splash of heavy cream as suggested in the notes. It’ll be luscious, luxurious, and just as comforting.

Can I make Chicken Pot Pie Pasta gluten-free?

Definitely. Just use gluten-free pasta and substitute the flour with your favorite gluten-free flour blend or cornstarch. Keep an eye on the sauce to make sure it thickens—you might need to adjust the amount slightly.

How can I prepare this ahead for a group?

You can make the sauce and cook the pasta a day in advance, keeping them separate in the fridge. When ready to serve, simply reheat the sauce, stir in the pasta until warmed through, and finish with cheese. It’s a fabulous stress-free way to feed a crowd!

Final Thoughts

This Chicken Pot Pie Pasta isn’t just a recipe—it’s a warm, creamy hug in a bowl that’s sure to become a family favorite. Whether you’re looking for an easy weeknight meal or something cozy to share, I hope you’ll give it a try and see just how joyful comfort food can be, one cheesy, veggie-packed bite at a time!

Chicken Pot Pie Pasta Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of a classic chicken pot pie in this easy-to-make Chicken Pot Pie Pasta. Loaded with tender chicken, colorful veggies, and a creamy sauce, this dish is sure to become a family favorite.

Ingredients

Scale

Pasta:

12 ounces pasta (such as rotini or penne)

Sauce:

2 tablespoons unsalted butter
1 small onion (diced)
2 cloves garlic (minced)
2 medium carrots (diced)
2 celery stalks (diced)
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk

Additional:

2 cups cooked chicken breast (shredded or cubed)
1 cup frozen peas
1 cup frozen corn
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese

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Instructions

Cook the Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
Prepare the Sauce: In a large skillet or pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook until softened. Stir in thyme, parsley, and flour. Slowly whisk in chicken broth and milk until thickened. Add chicken, peas, corn, salt, and pepper.
Combine: Stir in cooked pasta until well combined and heated through. Sprinkle with Parmesan cheese.

Notes

For a creamier version, stir in 1/2 cup heavy cream with the milk.
You can also bake this dish topped with breadcrumbs and extra cheese for a golden finish.
Rotisserie chicken works well for convenience.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American