Ah yes — Chicken Pot Pie Pasta 🍗🥧🍝 — all the cozy, creamy flavors of chicken pot pie, but faster and easier because it’s served over pasta instead of in a pie crust. Here’s a comforting recipe perfect for dinner.
Chicken Pot Pie Pasta
Ingredients (4–6 servings)
- 2 cups uncooked pasta (penne, rotini, or elbow macaroni)
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp dried thyme
- ¼ tsp paprika (optional)
- ½ cup shredded cheddar or mozzarella cheese (optional)
Instructions
- Cook the pasta
Boil pasta according to package directions until al dente. Drain and set aside. - Sauté vegetables
In a large skillet or pot, melt butter over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Stir in garlic and cook 1 minute more. - Make the creamy sauce
Sprinkle flour over the vegetables and stir for 1–2 minutes.
Gradually whisk in chicken broth and milk until smooth.
Bring to a simmer until the sauce thickens. - Add chicken & seasonings
Stir in cooked chicken, peas, thyme, paprika, salt, and pepper.
Simmer 5 minutes until heated through. - Combine with pasta
Add cooked pasta and mix until everything is coated in the creamy sauce.
Stir in cheese if using, and cook 1–2 minutes more until melted. - Serve hot
Optional: garnish with fresh parsley or extra paprika for color.
Tips for Best Flavor
- Leftover rotisserie chicken works perfectly
- For extra richness, add ¼ cup cream along with milk
- Can be baked: transfer to a casserole dish, sprinkle with breadcrumbs or cheese, bake 15 minutes at 375°F for a golden top
If you want, I can also provide:
- Keto-friendly Chicken Pot Pie Pasta (no pasta)
- Slow-cooker version
- One-pan version for quick cleanup
Do you want me to give one of these variations?
