ULTIMATE CHICKEN POT PIE PASTA

Picture tender pasta coated in a creamy, savory sauce, bursting with the familiar flavors of chicken, vegetables, and herbs. This isn’t your grandma’s pot pie – it’s Chicken Pot Pie Pasta, a modern twist on a classic comfort food that’s ready in under an hour. Get ready to experience a flavor explosion that will become a family favorite!

Ingredients

For the Pasta:

• 1 pound pasta (penne, rotini, or your favorite shape)
• 8 cups water
• 1 tablespoon salt

For the Chicken Pot Pie Sauce:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk (or half-and-half for extra richness)
• 1 cup frozen peas
• 1 cup cooked chicken, shredded or diced (rotisserie chicken works great!)
• Salt and pepper to taste
• Optional: 1/4 cup chopped fresh parsley, for garnish

Let’s Talk Ingredients: Your Kitchen, Your Rules

Okay, friend, before we dive into the step-by-step, let’s chat ingredients. This Chicken Pot Pie Pasta is all about flexibility. Don’t have penne? Rotini, farfalle, even elbow macaroni will work just fine. The key is choosing a pasta that holds the sauce well. And speaking of sauce, feel free to adjust the veggies to your liking. Mushrooms? Sure! Green beans? Go for it! This is one of those easy pot recipes that’s perfect for using up whatever’s lurking in your fridge.

Got leftover roast chicken? Perfect! That rotisserie chicken from the store? Even better! This is a fantastic way to transform those leftovers into a brand-new, exciting meal. It is also a great option for those dinner recipes with cooked chicken when you are short on time.

Step-by-Step Instructions

1. Cook the Pasta:

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water. Set aside.

2. Sauté the Vegetables:

   While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the thyme and rosemary.

3. Make the Sauce:

   Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then stir in the milk (or half-and-half). Cook until the sauce has thickened slightly, about 3-5 minutes.

4. Add the Chicken and Peas:

   Stir in the frozen peas and cooked chicken. Season with salt and pepper to taste. Cook until heated through, about 2-3 minutes.

5. Combine Pasta and Sauce:

   Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

6. Serve:

   Serve immediately, garnished with fresh parsley, if desired. Enjoy!

Troubleshooting Time: Because Things Happen!

Alright, let’s be real. Sometimes things don’t go exactly as planned in the kitchen. Maybe your sauce is too thick? No problem! Just add a little more chicken broth or pasta water until you reach the perfect consistency. On the other hand, if your sauce is too thin, you can simmer it for a few more minutes to allow it to thicken up. A slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) whisked in at the end can also help thicken things up quickly.

Remember, cooking is all about experimenting and adjusting to your own tastes. Don’t be afraid to tweak the recipe to make it your own. This is a recipe that I find is helpful around Easy Thanksgiving Meal Ideas. Since it is so simple and versatile.

Level Up Your Pot Pie Pasta Game

Want to take your Chicken Pot Pie Pasta to the next level? Here are a few ideas:

• Add Cheese: Stir in a cup of shredded cheddar cheese or Gruyere cheese at the end for extra cheesy goodness.
• Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little kick.
• Top with Breadcrumbs: Sprinkle toasted breadcrumbs over the pasta before serving for added texture.
• Bake It: Transfer the pasta to a baking dish, top with a layer of puff pastry, and bake at 375°F (190°C) until golden brown for a true pot pie experience.

Why This Recipe Works (and Why You’ll Love It)

Okay, so why is this Chicken Pot Pie Pasta such a winner? First, it’s incredibly easy to make. We’re talking weeknight-dinner-approved easy. Second, it’s a crowd-pleaser. Kids and adults alike will devour this comforting dish. And third, it’s budget-friendly. Using leftover chicken and simple ingredients makes it a thrifty recipe that won’t break the bank. This is definitely one of those dinner recipes for family with chicken that even the picky eaters will love.

Variations and Swaps: Make it Your Own!

Don’t be afraid to get creative with this recipe! Here are a few ideas to get you started:

• Vegetarian Version: Swap the chicken for chickpeas or white beans for a vegetarian-friendly meal.
• Different Veggies: Add your favorite vegetables, such as mushrooms, green beans, or corn.
• Creamier Sauce: Use heavy cream instead of milk for an extra-rich and decadent sauce.
• Different Herbs: Experiment with different herbs, such as sage or parsley, to change the flavor profile.

If you love creamy chicken pasta dishes, you might also enjoy Marry Me Shrimp Pasta, which has a similar rich and satisfying sauce.

If you enjoy the flavors of this dish, you might be interested in trying Chicken Pot Pie Soup for a soup version, or Chicken Pot Pie With Biscuits.

For another easy pasta recipe, check out Garlic Parmesan Chicken Pasta.

For a casserole version, consider making Chicken Spaghetti Casserole.

Looking for a one-pan dinner? Try Creamy Chicken Bacon Ranch Pasta.

Storage and Reheating: Make-Ahead Magic

This Chicken Pot Pie Pasta is also great for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or warm it up in a skillet over medium heat, adding a splash of chicken broth or milk if needed to loosen the sauce. You can even make the sauce ahead of time and store it in the refrigerator until you’re ready to cook the pasta. This will save you even more time on busy weeknights.

Final Thoughts: Dinner is Solved!

So there you have it – Chicken Pot Pie Pasta, a delicious, comforting, and easy-to-make meal that’s sure to become a family favorite. I hope you love this recipe as much as I do! Now, go forth and conquer dinner!

Ultimate Chicken Pot Pie Pasta

Amelia Chen-Morrison

This Chicken Pot Pie Pasta is a modern twist on a classic comfort food, ready in under an hour. Tender pasta is coated in a creamy, savory sauce, bursting with chicken, vegetables, and herbs for a flavor explosion that will become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Equipment

• Large pot
• Colander
• Large skillet or Dutch oven
• Measuring cups and spoons
• Whisk
• Cutting board
• Knife

Ingredients

  

• 1 pound pasta penne, rotini, or your favorite shape
• 8 cups water
• 1 tablespoon salt
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 1 cup frozen peas
• 1 cup cooked chicken, shredded or diced
• Salt to taste
• Pepper to taste
• Optional: 1/4 cup chopped fresh parsley, for garnish

Instructions

 

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water. Set aside.
• While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the thyme and rosemary.
• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then stir in the milk (or half-and-half). Cook until the sauce has thickened slightly, about 3-5 minutes.
• Stir in the frozen peas and cooked chicken. Season with salt and pepper to taste. Cook until heated through, about 2-3 minutes.
• Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
• Serve immediately, garnished with fresh parsley, if desired. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm in a skillet, adding broth or milk if needed. For a thicker sauce, simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Variations: Add cheese, red pepper flakes, or breadcrumbs. Bake with puff pastry at 375°F (190°C) until golden brown. Vegetarian version: Swap chicken for chickpeas or white beans. Use different veggies or herbs. For a richer sauce, use heavy cream instead of milk.