If you’re on a mission to discover comfort food that hits all the right notes of flavor and convenience, the Chicken Pot Pie Pasta might just be your next go-to dish. Bringing together elements from the classic pot pie into a pasta dish, you’ll get a creamy, cheesy, and satisfying meal—all without the laborious task of rolling out pie dough. This one-skillet recipe ensures you spend less time cleaning up and more time relishing in the rich, savory goodness it offers. Whether you’re a fan of a good chicken dinner or a pasta aficionado looking to spice up the dinner table, this dish is bound to be a favorite.
The beauty of this Chicken Pot Pie Pasta lies in its versatility and ease. Not only does it combine tender pieces of chicken with a medley of hearty vegetables, but it also embeds these flavors in a creamy sauce made with simple pantry staples. Each bite delivers a medley of textures and a warm hug for your taste buds. The inclusion of a savory cheese layer ties everything together, offering you that perfect stringy cheese pull moment.
It’s the ideal recipe for busy weeknights or when you’re craving something nostalgic and comforting. The addition of an optional oven finish provides the dish with a crispy top layer, reminiscent of a baked pot pie, elevating the flavors to new heights. With just a few simple steps, you’ll have a meal that’s sure to impress family and friends without the usual hassle.
Why You’ll Love This Chicken Pot Pie Pasta
- Simplicity: Everything cooks in one skillet, meaning less mess to clean up.
- Creamy Sauce: The sauce, made robust by butter, broth, and cream, envelopes the pasta and filling perfectly.
- Kid-Friendly: The cheesy finish ensures kids and adults alike will find it irresistible.
- Customizable: Easily switch up proteins or veggies to suit individual preferences.
Preparation Phase & Tools to Use
Before you dive into making your delicious Chicken Pot Pie Pasta, take a few moments to arrange your workspace to ensure a seamless cooking experience. Start by clearing your countertop space and gathering all the necessary ingredients. This step is crucial since it allows you to focus on cooking without continuously pausing to grab something you forgot. Ensure your chicken is shredded and all vegetables are thawed, as this will streamline the cooking process.
In terms of tools, you’ll need a large skillet or oven-safe pan, as this recipe transitions seamlessly from stovetop to oven for the optional finish. A stockpot will be handy for boiling the pasta. Speaking of pasta, consider using a strainer to drain the noodles easily and avoid mess. Whisks and wooden spoons are perfect for mixing the sauce and ensuring it combines smoothly without lumps.
Ingredients
- 12 oz penne, rotini, or egg noodles (about 3½ cups)
- Salt, for boiling water
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or heavy cream
- ½ tsp dried thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
- 2½ cups shredded cooked chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1½ cups shredded cheddar cheese
- Optional for Oven Finish: Extra shredded cheese and chopped parsley for garnish
Instructions
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil over high heat. Add your pasta of choice—whether it’s penne, rotini, or egg noodles—into the pot. Cook until the pasta is just under al dente, as it will continue to cook slightly in the sauce. Once done, drain the pasta using a strainer, and set it aside.
Step 2: Sauté Onions and Garlic
In a large skillet over medium heat, melt the butter. Once it’s hot and bubbly, add the finely chopped yellow onion. Sauté for 3–4 minutes, stirring occasionally, until the onions become translucent. Add the minced garlic to the skillet, stirring for an additional 30 seconds to release its aroma.
Step 3: Make the Roux
Sprinkle the all-purpose flour into the skillet, stirring constantly to incorporate with the butter and onions. Cooking the flour for 1–2 minutes will form a roux, which is essential for thickening the sauce. You’re aiming for a paste-like consistency without any raw flour taste.
Step 4: Craft the Cream Sauce
Gradually whisk in the chicken broth and milk into the skillet, ensuring there are no lumps. Add the dried thyme, salt, black pepper, and a pinch of nutmeg if you like a hint of spice. Allow the sauce to simmer for 3–4 minutes until it thickens and coats the back of a spoon.
Step 5: Combine Chicken and Veggies
Stir the shredded cooked chicken and frozen mixed vegetables into the sauce. Warm them through, letting the flavors meld together as the veggies cook for about 2–3 minutes.
Step 6: Mix in Pasta and Cheese
Add the cooked pasta and 1½ cups of shredded cheddar cheese to the mixture. Stir everything gently until the cheese melts and coats all components evenly, creating a harmonious blend of creamy goodness.
Optional Oven Finish
For an added layer of culinary delight, preheat your oven to 375°F (190°C). Transfer the skillet contents to a baking dish or oven-safe skillet. Sprinkle extra cheese over the top and bake for 10–15 minutes. Alternatively, broil for 2–4 minutes until the cheese achieves a golden, slightly crispy finish. Once complete, let it cool slightly, garnish with chopped parsley, and serve warm.
Variations
- Protein: Swap out chicken for turkey, ham, or even tofu for a vegetarian version.
- Vegetables: Add your seasonal favorites or swap the frozen mix for fresh produce like bell peppers, mushrooms, or broccoli.
- Spices: Enhance the flavor with a dash of smoked paprika or cayenne if you crave a bit of heat.
Cooking Notes
- When cooking pasta, undercook slightly as it will finish cooking in the cream sauce.
- Mature cheddar cheese imparts a deeper flavor; feel free to experiment with Gouda or mozzarella.
- For those watching sodium intake, consider low-sodium broth and minimal added salt.
- If using rotisserie chicken, ensure it’s shredded finely for easier mixing.
Serving Suggestions
- Pair this pasta dish with a crisp green salad topped with citrus vinaigrette.
- Serve alongside warm, crusty bread—perfect for sopping up any leftover sauce.
Tips
- When preparing ahead, cook and store the pasta separately and add just before serving to prevent sogginess.
- For a richer flavor, use half-and-half or a mix of cream and milk in the sauce.
- Rest the pasta briefly before serving for a slightly thicker consistency.
- Experiment with different pasta shapes for varied textures.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 28g
- Sodium: 580mg
FAQs
Can I make this dish ahead of time?
Yes! Prepare the sauce and filling ahead of time and mix in the pasta just before reheating to avoid sogginess.
What’s the best cheese to use?
Mature cheddar is ideal for its bold flavor, but mozzarella, Monterey Jack, or a cheese blend can work well too.
Are fresh vegetables an option instead of frozen?
Absolutely! Fresh vegetables can be substituted, but ensure they are cooked to desired tenderness before adding to the sauce.
What sides go well with this pasta dish?
A fresh garden salad or steamed vegetables makes a delightful accompaniment, along with a side of crusty garlic bread.
Conclusion
The Chicken Pot Pie Pasta recipe brings together the best of two comforting worlds—pasta and pie—in a way that’s both convenient and delectable. It’s a dish that wraps you in warmth, making it an ideal evening meal for both cozy nights and family gatherings. Rich with flavor and easy to prepare, this recipe proves that delicious meals can be achieved with a few simple ingredients and steps. As you share this dish with your loved ones, consider experimenting with various ingredient variations to keep things fresh and exciting. Share your experiences in the comments, and don’t hesitate to try out different flash finishes like broiling for an added crispy top! Embrace the culinary joy and share this unforgettable meal with those who matter most.
Print
Chicken Pot Pie Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This dish brings together elements from the classic pot pie into a pasta dish, providing a creamy, cheesy, and satisfying meal—all without the laborious task of rolling out pie dough.
Ingredients
- 12 oz penne, rotini, or egg noodles (about 3½ cups)
- Salt, for boiling water
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or heavy cream
- ½ tsp dried thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
- 2½ cups shredded cooked chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1½ cups shredded cheddar cheese
- Optional for Oven Finish: Extra shredded cheese and chopped parsley for garnish
Instructions
- Start by bringing a large pot of salted water to a boil over high heat. Add your pasta of choice into the pot and cook until just under al dente. Once done, drain the pasta and set it aside.
- In a large skillet over medium heat, melt the butter. Add the finely chopped yellow onion and sauté for 3–4 minutes, then add minced garlic, stirring for an additional 30 seconds.
- Sprinkle the all-purpose flour into the skillet, stirring constantly. Cook the flour for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth and milk into the skillet, ensuring there are no lumps. Add the dried thyme, salt, black pepper, and optional pinch of nutmeg. Allow the sauce to simmer until thickened.
- Stir in the shredded cooked chicken and frozen mixed vegetables, cooking for about 2–3 minutes.
- Add the cooked pasta and 1½ cups of shredded cheddar cheese. Stir until the cheese melts and coats all components evenly.
- Optional Oven Finish: Preheat your oven to 375°F (190°C). Transfer the skillet contents to a baking dish, sprinkle extra cheese over the top, and bake for 10–15 minutes. Garnish with chopped parsley before serving.
Notes
For an added layer of culinary delight, consider using mature cheddar for deeper flavor or experimenting with different vegetables and proteins to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 580 mg
- Protein: 28 g