Name: Creamy Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp unsalted butter; ½ cup diced sweet onion; 2 cloves garlic, minced; 2 cups cooked shredded chicken; 2¼ cups chicken broth; 1 cup milk; 1½ cups frozen peas and carrots; 2 cups uncooked rotini or short pasta; 1 tsp dried thyme; ½ tsp salt (adjust to taste); ¼ tsp black pepper; 2 tbsp all-purpose flour; ⅓ cup grated Parmesan cheese (optional); Fresh parsley, chopped (for garnish)

Creamy Chicken Pot Pie Pasta is a cozy, one-pan meal that brings together all the comforting flavors of a classic chicken pot pie—minus the crust. With tender rotini pasta, shredded chicken, and a creamy, herbed sauce filled with peas and carrots, this dish makes a hearty, satisfying dinner that feels like a warm hug in a bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp unsalted butter

½ cup diced sweet onion

2 cloves garlic, minced

2 cups cooked shredded chicken (rotisserie or leftover works great)

2¼ cups chicken broth

1 cup milk

1½ cups frozen peas and carrots

2 cups uncooked rotini or short pasta

1 tsp dried thyme

½ tsp salt (adjust to taste)

¼ tsp black pepper

2 tbsp all‑purpose flour

⅓ cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Directions

In a large deep skillet or sauté pan over medium heat, I melt the butter. I add the diced onion and cook until it softens, about 3–4 minutes. Then I stir in the garlic and cook for another 30 seconds.

Next, I sprinkle the flour over the onion and garlic, stirring constantly for about a minute to cook it through and avoid lumps.

I slowly whisk in the chicken broth and milk until everything is smooth, then bring the mixture to a simmer.

I stir in the uncooked pasta, frozen peas and carrots, thyme, salt, and pepper. Once it returns to a simmer, I reduce the heat to medium-low, cover the pan, and let it cook for 12–15 minutes, stirring now and then, until the pasta is tender and the sauce has thickened. If the sauce gets too thick, I just add a bit more broth or milk.

Then I stir in the shredded chicken and Parmesan cheese, letting everything warm through for a couple more minutes. I taste and adjust the seasoning, then serve it hot with some fresh parsley on top.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: Approximately 409 kcal per serving

Variations

I sometimes swap rotini for penne, fusilli, or even egg noodles—whatever I have on hand.

For a richer flavor, I add a splash of heavy cream or a dollop of cream cheese to the sauce.

I can toss in extra veggies like corn, green beans, or mushrooms for more variety.

If I want a bit of crunch, I top the finished dish with toasted breadcrumbs or crushed buttery crackers.

To make it vegetarian, I skip the chicken and use vegetable broth, adding white beans or sautéed mushrooms for protein.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it on the stove over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if needed. It reheats well and makes a great next-day lunch.

FAQs

How do I keep the sauce from getting too thick?

If the sauce thickens too much while cooking or reheating, I just stir in a splash of milk or chicken broth to bring it back to a creamy consistency.

Can I make this ahead of time?

Yes, I often make it a day ahead and store it in the fridge. I reheat it gently with a bit of added liquid to keep it creamy.

Can I freeze this pasta?

I prefer not to freeze it since the cream-based sauce can change texture. However, if I do freeze it, I reheat it slowly and stir well to bring the sauce back together.

What kind of chicken works best?

I usually use rotisserie chicken or leftover roasted chicken—it’s quick and flavorful. Any cooked, shredded chicken will do.

Can I use fresh vegetables instead of frozen?

Yes, I can substitute frozen peas and carrots with fresh ones. I just make sure to chop them small and sauté them until tender before adding the liquids.

Conclusion

Creamy Chicken Pot Pie Pasta is one of my go-to comfort meals. It’s simple, hearty, and full of flavor, making it perfect for busy weeknights or cozy weekends at home. With minimal cleanup and lots of flexibility, it’s a dish I come back to again and again.

📖 Recipe:

Creamy Chicken Pot Pie Pasta

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Halal

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Description

Creamy Chicken Pot Pie Pasta is a cozy, one-pan meal that combines tender rotini pasta, shredded chicken, and a creamy herbed sauce with peas and carrots for a comforting dinner without the fuss of a crust.