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Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta Recipe
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★★★★★

4.7 from 8 reviews

This Chicken Pot Pie Pasta recipe combines the comforting flavors of classic chicken pot pie with the ease of a pasta dish. Creamy, cheesy, and loaded with shredded chicken and mixed vegetables, it’s a cozy weeknight dinner that’s quick to prepare and sure to satisfy.

Ingredients

Scale

For the Pasta:

  • 12 oz (about 3 ½ cups) penne, rotini, or egg noodles
  • Salt for boiling pasta water

For the Creamy Sauce:

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup milk or heavy cream
  • ½ teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • Pinch of nutmeg (optional, for warmth)

For the Filling:

  • 2 ½ cups shredded cooked chicken (rotisserie or homemade)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 ½ cups shredded cheddar cheese, plus extra for topping (optional)

Optional for Oven Finish:

  • Extra shredded cheese for topping
  • Chopped fresh parsley for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta until just shy of al dente according to the package directions. Drain and set aside to prevent overcooking in the sauce.
  2. Sauté the Aromatics: In a large skillet or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant, making sure not to burn it.
  3. Build the Roux: Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1–2 minutes to eliminate any raw flour taste, which will help thicken the sauce evenly.
  4. Create the Creamy Base: Slowly whisk in the chicken broth and milk (or cream), ensuring no lumps remain. Stir in the thyme, salt, pepper, and optional nutmeg. Simmer for 3–4 minutes, or until the sauce thickens and coats the back of a spoon, creating a rich base.
  5. Add Chicken, Veggies & Pasta: Fold in the shredded chicken and frozen vegetables. Allow the mixture to warm through, about 2–3 minutes. Then add the cooked pasta and stir gently to coat everything evenly in the sauce. Mix in the shredded cheddar cheese until melted and smooth, enhancing the creamy texture.
  6. Optional Bake Finish: For a golden, bubbly top, transfer the mixture to a baking dish or leave it in your oven-safe skillet. Top with extra cheese and broil for 2–4 minutes or bake at 375°F (190°C) for 10–15 minutes until bubbly and golden brown.
  7. Serve & Enjoy: Let the pasta cool slightly before serving. Garnish with chopped fresh parsley for a pop of color and freshness, then serve warm for the ultimate comfort meal.

Notes

  • Use rotisserie chicken for a quick shortcut and added flavor.
  • Frozen mixed vegetables work great—no need to thaw before adding.
  • For a vegetarian version, omit chicken and use vegetable broth instead of chicken broth.
  • Add cooked bacon or sautéed mushrooms for extra savory depth.

Nutrition

Keywords: Chicken pot pie pasta, creamy chicken pasta, comfort food, easy weeknight dinner, shredded chicken recipe, cheesy pasta dish

Find it online: https://hannahdelgado.com/chicken-pot-pie-pasta-recipe/