If you love classic comfort food but want something a little different, creamy chicken pot pie pasta is the perfect dish to try. It combines all the flavors of a traditional chicken pot pie — tender chicken, hearty vegetables, and a creamy sauce — with the cozy appeal of pasta. The result is a one-pan dinner that’s warm, filling, and guaranteed to make your kitchen smell amazing.
Why You’ll Love Creamy Chicken Pot Pie Pasta
Comfort food is all about warmth and flavor, and this dish delivers both in spades. Imagine everything you love about chicken pot pie, but instead of a pie crust, it’s tossed with pasta. It’s quicker, less fussy, and just as satisfying.
- Faster than pie: No need to roll out dough or bake for an hour.
- One-pot wonder: Easy prep and clean-up.
- Crowd-pleaser: Perfect for family dinners or potlucks.
- Customizable: Swap in your favorite veggies or pasta shapes.
Ingredients You’ll Need
Making creamy chicken pot pie pasta doesn’t require fancy ingredients — just simple, wholesome staples you probably already have on hand.
- Chicken: Boneless, skinless chicken breast or thighs, cooked and shredded.
- Pasta: Medium shapes like rotini, penne, or shells hold the sauce best.
- Vegetables: Carrots, peas, celery, onions, and even corn.
- Creamy base: A combination of chicken broth, milk or cream, and a touch of flour or cornstarch for thickening.
- Seasonings: Garlic, thyme, parsley, salt, and black pepper.
How to Make Creamy Chicken Pot Pie Pasta
This dish is weeknight-friendly but feels like a special treat. Here’s how to make it step by step:
Step 1: Cook the Pasta
Bring a pot of salted water to a boil and cook your pasta until al dente. Drain and set aside.
Step 2: Sauté the Vegetables
In a large skillet or Dutch oven, sauté onions, carrots, and celery in butter until tender. Add garlic and cook for another minute.
Step 3: Create the Creamy Sauce
Stir in flour to make a roux, then gradually whisk in chicken broth and milk or cream until smooth. Let it simmer until the sauce thickens.
Step 4: Add Chicken and Peas
Stir in the shredded chicken and peas. Let everything heat through, allowing the flavors to meld.
Step 5: Toss with Pasta
Add the cooked pasta to the skillet and stir until well coated in the creamy sauce. Adjust seasoning with salt and pepper.
Step 6: Optional Topping
For extra pot pie vibes, sprinkle the top with crushed butter crackers or bake it briefly with a puff pastry sheet for a golden finish.
Tips for the Best Creamy Chicken Pot Pie Pasta
- Use rotisserie chicken: Cuts cooking time in half.
- Try different pasta: Egg noodles give a classic pot pie feel, while penne holds up to the sauce.
- Make it lighter: Use half-and-half instead of heavy cream.
- Add herbs: Fresh thyme or rosemary adds a rustic touch.
- Make ahead: The sauce can be prepared a day early; just add pasta before serving.
Variations to Try
One of the best parts about creamy chicken pot pie pasta is how versatile it is.
- Turkey version: Perfect for Thanksgiving leftovers.
- Vegetarian: Swap chicken for mushrooms and extra vegetables.
- Cheesy twist: Stir in shredded cheddar or parmesan for more richness.
- Spicy kick: Add red pepper flakes or a splash of hot sauce.
Serving Suggestions
This dish is filling on its own, but pairing it with light sides makes it even better. Serve with a crisp green salad, garlic bread, or roasted vegetables. A glass of white wine or iced tea balances the richness perfectly.
Storing and Reheating
Creamy chicken pot pie pasta stores well, making it great for meal prep.
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm on the stovetop with a splash of milk to loosen the sauce.
- Freeze: Store in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
Why Creamy Chicken Pot Pie Pasta Is a Must-Try
Comfort food doesn’t have to be complicated. This recipe takes the heartwarming flavors of chicken pot pie and transforms them into a pasta dish that’s quick, easy, and utterly delicious. Whether you’re cooking for your family, meal prepping for the week, or just craving something cozy, creamy chicken pot pie pasta deserves a spot on your dinner table.
Creamy Chicken Pot Pie Pasta
Equipment
- Large Skillet or Dutch Oven
- Pot for Pasta
Ingredients
Pasta
- 12 oz pasta (rotini, penne, or shells)
Chicken
- 2 cups cooked chicken breast or thighs shredded
Vegetables
- 1 cup carrots diced
- 1 cup celery diced
- 1 onion chopped
- 1 cup frozen peas
- 1 cup corn kernels optional
Sauce Base
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
Seasonings
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp parsley dried or fresh
- salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- In a large skillet or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery. Sauté until tender, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Stir in flour to create a roux. Gradually whisk in chicken broth and milk or cream until smooth. Simmer until thickened.
- Stir in shredded chicken, peas, and corn. Cook until heated through.
- Add cooked pasta to the skillet and toss to coat with sauce. Season with thyme, parsley, salt, and black pepper.
- Optional: Top with crushed butter crackers or bake briefly with puff pastry for a golden finish.