If you adore the comforting flavors of a classic chicken pot pie but crave a quicker, fuss-free dinner, this Chicken Pot Pie Pasta Recipe is your new best friend in the kitchen. Imagine tender pasta bathed in a creamy, savory sauce loaded with shredded chicken, fresh veggies, and fragrant herbs. It’s like all the cozy goodness of pot pie without the hassle of crust, making it the perfect dish to warm your soul any night of the week. Trust me, once you try this, it’ll become a go-to recipe that feels like a big, satisfying hug on a plate.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to achieving the delicious balance of flavors and textures in this dish. Each item plays an essential role, from the tender pasta’s bite to the creamy sauce’s richness and the veggies’ vibrant pop.
- 12 ounces pasta (rotini, penne, or shells): These shapes hold sauce beautifully and offer a fun texture in every bite.
- 2 tablespoons butter: Adds a luscious base for sautéing and enriches the sauce’s flavor.
- 1 small onion, diced: Provides a sweet, aromatic foundation that melts into the sauce.
- 2 cloves garlic, minced: Gives a savory depth that brightens the entire dish.
- 2 medium carrots, peeled and diced: Bring a subtle sweetness and cheerful color to the mix.
- 2 celery stalks, diced: Add crunch and earthy notes reminiscent of classic pot pie.
- 1/3 cup all-purpose flour: Essential for thickening the sauce to creamy perfection.
- 2 cups chicken broth: Infuses the sauce with rich, savory goodness.
- 1 cup milk: Creates a smooth, velvety texture throughout the pasta.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Adds mild heat and complexity.
- 1/2 teaspoon dried thyme: This classic herb ties the dish back to traditional chicken pot pie taste.
- 2 cups cooked shredded chicken: The hearty protein star of the dish that makes it filling and comforting.
- 1 cup frozen peas: A pop of sweetness and vibrant green color that brightens each serving.
- 1/2 cup grated Parmesan cheese (optional): For an extra layer of creamy, cheesy indulgence.
- Fresh parsley for garnish: A fresh, herbaceous finish that makes the dish visually inviting.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook the Pasta
Start by cooking your chosen pasta in salted boiling water according to the package instructions. This ensures your pasta is perfectly al dente and seasoned just right. Once done, drain the pasta and set it aside while preparing the sauce.
Step 2: Sauté the Vegetables
In a large skillet or Dutch oven, melt the butter over medium heat. Toss in the diced onion, minced garlic, diced carrots, and celery, cooking them gently for about 5 to 7 minutes until they soften and develop a wonderful aroma. This step builds the foundational flavors that make the Chicken Pot Pie Pasta Recipe so irresistible.
Step 3: Create the Roux
Sprinkle in the flour and stir constantly for 1 to 2 minutes. This process creates a roux, which will thicken your sauce and make it luxuriously creamy. Be patient and keep stirring to avoid any lumps—the smoothness here is key.
Step 4: Add the Liquids
Slowly whisk in the chicken broth and milk, making sure to stir constantly to keep the sauce silky and lump-free. Allow it to cook for 3 to 5 minutes until it thickens to the perfect creamy consistency that will cling beautifully to every piece of pasta.
Step 5: Season and Combine
Stir in salt, black pepper, and dried thyme, layering in those classic pot pie flavors. Add the shredded chicken and let everything simmer for 2 to 3 minutes, allowing the flavors to meld together deliciously.
Step 6: Finish with Peas and Pasta
Finally, toss in the frozen peas and cooked pasta, mixing everything until heated through and well combined. For a little extra indulgence, folding in grated Parmesan cheese here brings a creamy, cheesy finish that takes this recipe to another level.
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
A sprinkle of fresh parsley on top is the simplest way to brighten up the plate and add a touch of freshness. If you want a little crunch, consider topping with crushed butter crackers, mimicking that classic pot pie crust experience.
Side Dishes
This rich and satisfying dish pairs beautifully with crisp green salads, roasted vegetables, or a light fruit salad to balance out all the creamy goodness.
Creative Ways to Present
Serve this Chicken Pot Pie Pasta Recipe in cute mini ramekins or individual oven-safe dishes for a charming, homey feel. You can even bake a sprinkle of cheese on top for a bubbly golden crust that’s sure to impress.
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 will mellow and deepen overnight, making leftovers even tastier.
Freezing
You can freeze this dish by storing it in a freezer-safe container for up to 2 months. Just remember to thaw it fully in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce. Alternatively, microwave in short bursts, stirring in between, so it heats evenly without drying out.
FAQs
Can I use different types of pasta in this recipe?
Absolutely! Rotini, penne, shells, or even elbow macaroni all work wonderfully because their shapes catch the creamy sauce beautifully. Just cook according to package directions.
Is it possible to make this recipe dairy-free?
Yes, you can swap out the milk for any plant-based alternative like almond or oat milk, and use dairy-free margarine instead of butter. The creamy texture will still come through nicely.
Can I use raw chicken instead of cooked chicken?
To keep things simple and prevent overcooking the pasta, it’s best to use pre-cooked chicken. But if you want to use raw, cook it thoroughly before adding it to the sauce.
What can I add to make this recipe healthier?
Feel free to add extra veggies such as mushrooms, spinach, or green beans for added fiber and nutrients without compromising the delicious comfort food vibe.
How do I make the sauce thicker?
If your sauce isn’t thick enough, simply cook it a little longer to reduce, or add a tiny bit more flour next time during the roux step. You want it velvety and thick enough to coat the pasta nicely.
Final Thoughts
This Chicken Pot Pie Pasta Recipe is a game changer for anyone craving rich, comforting food without the fuss of traditional pot pie. It’s easy to make, delightfully creamy, and packed with flavors that feel like home. Give it a try and watch how quickly it becomes a family favorite you’ll turn to again and again!
Print
Chicken Pot Pie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Chicken Pot Pie Pasta is a creamy, comforting one-pot dish that combines tender shredded chicken, pasta, and classic pot pie flavors in a rich, savory sauce. Perfect for a quick weeknight dinner, this recipe brings the homestyle taste of chicken pot pie into a warm, hearty pasta meal.
Ingredients
Ingredients
- 12 ounces pasta (rotini, penne, or shells)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Cook Pasta: Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside to be combined later.
- Sauté Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
- Make Roux: Sprinkle the flour over the sautéed vegetables and cook for 1 to 2 minutes, stirring constantly. This will create a roux that will thicken the sauce.
- Add Liquids: Slowly whisk in the chicken broth and milk, stirring continuously to prevent lumps from forming. Continue cooking for 3 to 5 minutes until the sauce thickens and becomes creamy.
- Season and Add Chicken: Stir in the salt, black pepper, dried thyme, and the cooked shredded chicken. Let the mixture simmer for 2 to 3 minutes to heat the chicken through and blend flavors.
- Incorporate Peas and Pasta: Add the frozen peas and cooked pasta to the skillet. Stir everything together and cook until heated through.
- Optional Cheese: If desired, stir in the grated Parmesan cheese for added creaminess and flavor.
- Serve: Serve the pasta warm, garnished with fresh parsley for a pop of color and freshness.
Notes
- Use rotisserie chicken to save time and add flavor.
- Add a pinch of nutmeg to the sauce for added depth and warmth.
- For a crust-like texture on top, sprinkle crushed butter crackers before serving.
- Gluten-free pasta and dairy-free milk alternatives can be used to accommodate dietary restrictions.
