Why You’ll Love This Recipe
If you love the creamy, savory warmth of a traditional chicken pot pie but crave something quicker and easier, Chicken Pot Pie Pasta is about to become your new favorite comfort meal. It combines all the classic flavors — tender chicken, buttery vegetables, and rich cream sauce — with the heartiness of pasta, creating a dish that’s both nostalgic and satisfying. Every bite feels like a hug, with soft noodles soaking up that luscious, velvety sauce. I tried making this with penne and a touch of garlic herb seasoning, and it turned out beautifully — comforting, flavorful, and ready in under 30 minutes. This recipe transforms a timeless favorite into a creamy, one-pan meal that’s perfect for busy weeknights or cozy weekends.
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Chicken Pot Pie Pasta: A Cozy Twist on a Classic Comfort Dish
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
A cozy one-pot Chicken Pot Pie Pasta that transforms the classic comfort dish into a creamy, hearty pasta loaded with tender chicken, vegetables, and a rich, savory sauce—all the flavor of pot pie without the crust.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups mixed vegetables (peas, carrots, corn)
- 8 oz pasta (penne, rotini, or bowtie)
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp Italian seasoning
- 1/2 tsp thyme
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, heat butter and olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until lightly browned, about 5–6 minutes. Remove and set aside.
- In the same pan, add diced onion and cook until translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Add mixed vegetables and sauté for 2 minutes.
- Stir in uncooked pasta, chicken broth, milk, and cream of chicken soup. Mix well to combine.
- Bring to a simmer, then reduce heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and sauce is thickened.
- Return the cooked chicken to the pan and stir in Italian seasoning, thyme, and shredded cheddar (if using). Cook for 2–3 more minutes until cheese is melted and sauce is creamy.
- Taste and adjust seasoning. Garnish with chopped parsley before serving.
Notes
- Use rotisserie chicken for a quicker version.
- Add mushrooms or spinach for extra flavor and texture.
- For a lighter dish, use low-fat milk and omit cheese.
- This pasta reheats well—add a splash of milk when warming leftovers.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken: Boneless, skinless chicken breasts or thighs work perfectly. Cooked and diced rotisserie chicken also saves time while adding extra flavor.
Pasta: Use short pasta shapes like penne, rotini, or bow-tie — they hold the creamy sauce beautifully.
Butter: Creates the rich base of the sauce and adds that signature pot pie flavor.
Flour: Whisked into the butter to form a roux, which thickens the sauce and gives it that velvety texture.
Chicken broth: The savory foundation that balances the creaminess and enhances the chicken flavor.
Heavy cream or milk: Adds luscious richness to the sauce — you can use half-and-half for a lighter version.
Mixed vegetables: A combination of peas, carrots, and corn brings color, sweetness, and that classic pot pie feel. Frozen mixed vegetables work perfectly for convenience.
Garlic and onion: Finely chopped onion and minced garlic add depth and aroma, transforming a simple sauce into something special.
Seasonings: A blend of thyme, parsley, salt, and black pepper gives the dish that cozy, home-cooked flavor.
Parmesan cheese (optional): Adds a subtle savory note and makes the sauce extra creamy.
When I made this, I added a dash of poultry seasoning to the sauce, and it perfectly tied all the flavors together — like a pot pie in creamy pasta form.
Directions
Start by cooking the pasta according to package instructions in salted water. Drain and set aside.
In a large skillet or sauté pan, melt butter over medium heat. Add diced onion and minced garlic, and cook until softened and fragrant, about 2 minutes. Whisk in the flour and cook for another minute to form a roux.
Gradually pour in chicken broth, whisking constantly until smooth and slightly thickened. Stir in the heavy cream, then season with thyme, salt, pepper, and parsley. Bring to a gentle simmer.
Add the cooked chicken and mixed vegetables, stirring to combine. Let the sauce simmer for 5–7 minutes, until the vegetables are tender and the sauce has thickened slightly. Stir in the cooked pasta until well coated.
For an extra touch, sprinkle Parmesan cheese on top before serving. Serve warm and enjoy the comforting taste of chicken pot pie in pasta form — creamy, savory, and absolutely heartwarming.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6 people
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. Avoid microwaving for too long, as it may dry out the pasta. This dish is also freezer-friendly — freeze portions for up to 2 months, then thaw and reheat with a touch of cream.
Variations and Customizations
Cheesy Chicken Pot Pie Pasta
Stir in shredded cheddar or mozzarella for a creamy, cheesy finish.
Bacon Lover’s Twist
Add crisped bacon bits for smoky depth and crunch.
Mushroom Upgrade
Sauté sliced mushrooms with the onions for an earthy flavor.
Turkey Pot Pie Pasta
Swap chicken for leftover turkey — perfect for after the holidays.
Herb-Infused Cream Sauce
Simmer fresh rosemary or sage in the sauce for a gourmet touch.
Veggie-Heavy Version
Add extra vegetables like broccoli, spinach, or green beans for color and nutrition.
Gluten-Free Option
Use gluten-free pasta and substitute flour with cornstarch or rice flour for thickening.
Lightened-Up Version
Replace heavy cream with evaporated milk for a lower-calorie yet creamy sauce.
Garlic Parmesan Topping
Sprinkle toasted breadcrumbs mixed with garlic and Parmesan over the pasta before serving for texture.
One-Pan Baked Pasta
Transfer to a baking dish, top with cheese, and bake until bubbly and golden for a casserole-style version.
FAQs
Can I use leftover chicken for this recipe?
Yes, rotisserie or leftover cooked chicken works perfectly and saves time.
What kind of pasta works best?
Short pasta shapes like penne, rotini, or bow-tie hold the creamy sauce best.
Can I use milk instead of cream?
Yes, but the sauce will be slightly thinner — add a bit more flour to compensate.
Can I make this ahead of time?
Yes, assemble it ahead and store in the fridge. Reheat gently before serving.
Can I add potatoes to make it more like pot pie?
Absolutely — add small diced boiled potatoes or hash brown cubes for that extra hearty feel.
Is this recipe freezer-friendly?
Yes, it freezes well. Thaw overnight and reheat on the stove with added cream or broth.
How can I make it extra flavorful?
Add a dash of Worcestershire sauce or Dijon mustard to the sauce for depth.
Can I use canned vegetables?
Yes, but drain them well to prevent excess liquid in the sauce.
How do I thicken the sauce more?
Let it simmer a few extra minutes or whisk in a touch more flour before adding the broth.
What sides go well with this pasta?
A crisp green salad or roasted vegetables pair wonderfully with its creamy richness.
Conclusion
Chicken Pot Pie Pasta brings all the beloved flavors of a homemade pot pie into a creamy, comforting pasta dish that’s simple, quick, and endlessly satisfying. The silky sauce, tender chicken, and perfectly cooked noodles create a harmony of flavor and texture that feels both familiar and exciting. It’s the perfect meal for when you want that “made from scratch” comfort without the fuss of pie crusts or baking. One bite, and you’ll understand why this has become a modern comfort classic — cozy, creamy, and deliciously easy.
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