Creamy Chicken Pot Pie Pasta Recipe

Comfort Food with a Twist

When the craving for classic comfort food strikes, but you want something a little different, this Chicken Pot Pie Pasta is the perfect dish. It combines all the cozy, creamy flavors of traditional chicken pot pie with the ease of a one-pan pasta dish. Packed with tender chicken, a velvety sauce, and wholesome vegetables, this recipe is perfect for a family dinner, meal prep, or even a quick weeknight meal.

Who is This Recipe For?

This dish is ideal for anyone who loves comfort food but wants to skip the hassle of making a pie crust. It’s great for busy families, pasta lovers, and anyone who enjoys creamy, savory meals packed with protein and vegetables. Plus, it’s easy to make with simple ingredients you likely already have in your pantry!

Why You’ll Love This Recipe

  • Quick and Easy: No rolling out pie crust or waiting for a long bake time.
  • One-Pan Friendly: While pasta is cooked separately, everything else comes together in one skillet for easy cleanup.
  • Rich and Creamy: Thanks to heavy cream and Parmesan cheese, this dish has a luxurious texture.
  • Family-Approved: A hit with kids and adults alike!
  • Customizable: Easily swap out ingredients to suit dietary needs or personal preferences.

Ingredients List

  • 12 oz (340g) pasta (penne, rigatoni, or rotini)
  • 2 tbsp olive oil
  • 1 lb (450g) chicken breast, cubed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups (300g) mixed vegetables (peas, carrots, and corn)
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) heavy cream or half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • Salt and pepper, to taste
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tbsp chopped fresh parsley (for garnish)

Kitchen Equipment Needed

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board

Step-by-Step Instructions

1. Cook the Pasta

Cook your pasta according to the package instructions until al dente. Drain and set aside.

2. Cook the Chicken

  • Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  • Add the cubed chicken, season with salt and pepper, and cook for 5-7 minutes until browned and fully cooked.
  • Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables

  • In the same skillet, add the diced onion and minced garlic.
  • Sauté for 2-3 minutes until softened.
  • Add the mixed vegetables and cook for another 3-4 minutes until heated through.

4. Make the Sauce

  • Sprinkle 1/4 cup flour over the vegetables and stir well to coat.
  • Slowly pour in 2 cups chicken broth, stirring constantly to prevent lumps.
  • Add 1 cup heavy cream, 1 tsp thyme, 1/2 tsp sage, salt, and pepper.
  • Bring to a gentle simmer and cook for 3-5 minutes until the sauce thickens.

5. Combine Everything

  • Return the cooked chicken to the skillet.
  • Add the drained pasta and stir in 1/2 cup Parmesan cheese.
  • Mix until everything is well coated in the creamy sauce.

6. Serve

  • Garnish with chopped fresh parsley and serve warm!

Tips and Variations

  • Make it Lighter: Use half-and-half instead of heavy cream.
  • Gluten-Free Option: Substitute gluten-free pasta and use cornstarch instead of flour to thicken the sauce.
  • Protein Swap: Try this recipe with turkey or rotisserie chicken for a quicker version.
  • Extra Veggies: Add mushrooms, bell peppers, or spinach for more nutrition.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: This dish can be frozen, but the sauce may slightly change in texture. Store in freezer-safe containers for up to 2 months.
  • Reheating: Warm on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.

Pairing Suggestions

  • Drink Pairing: This dish pairs beautifully with a crisp white wine like Chardonnay or Sauvignon Blanc.
  • Side Dishes: Serve with garlic bread, a fresh green salad, or roasted vegetables.

FAQ

Can I use pre-cooked chicken?

Yes! Rotisserie chicken works well and saves time. Simply shred it and add it in step 5.

What pasta works best for this recipe?

Penne, rigatoni, or rotini work best because they hold onto the sauce well, but you can use any pasta you like.

How can I make this dairy-free?

Use coconut cream instead of heavy cream and a dairy-free Parmesan substitute.

Can I make this ahead of time?

Yes! You can prepare the sauce and chicken ahead of time and store separately. When ready to serve, cook fresh pasta and combine everything.

Final Thoughts

This Chicken Pot Pie Pasta is the perfect blend of comfort and convenience. With a rich, creamy sauce, hearty chicken, and tender vegetables, it’s a guaranteed family favorite. Whether you’re making it for a weeknight meal or meal-prepping for the week, this dish delivers delicious results every time.

If you loved this recipe, please share it with friends and family! Don’t forget to subscribe to the blog for more mouthwatering recipes and cooking tips. Happy cooking!

Leave a Comment