Name: Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz penne pasta; 2 tablespoons unsalted butter; 1 small onion, diced; 2 cloves garlic, minced; 2 cups cooked shredded chicken; 1 cup frozen peas and carrots; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup milk or half-and-half; 1/2 teaspoon dried thyme; Salt and pepper, to taste; Optional: grated Parmesan cheese or chopped parsley for garnish

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This Chicken Pot Pie Pasta is my comforting, creamy twist on two classics—chicken pot pie and pasta. It brings all the cozy, savory flavors of a traditional pot pie (think tender chicken, vegetables, and a rich, buttery sauce) and combines them with hearty pasta for a quick and satisfying weeknight dinner.

Why You’ll Love This Recipe

I love this dish because it gives me all the nostalgia of chicken pot pie without the fuss of making a crust. It’s warm, creamy, and loaded with flavor. The pasta soaks up the sauce beautifully, and I get a full meal in just one skillet. It’s the kind of recipe that feels like a hug in a bowl—perfect for chilly evenings or when I need something easy and filling. Chicken Pot Pie Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz penne pasta
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 cups cooked shredded chicken
1 cup frozen peas and carrots
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk or half-and-half
1/2 teaspoon dried thyme
Salt and pepper, to taste
Optional: grated Parmesan cheese or chopped parsley for garnish

Directions

I start by cooking the penne pasta in a large pot of salted water according to package directions. Once it’s al dente, I drain it and set it aside.
In a large skillet or saucepan, I melt the butter over medium heat. I add the diced onion and sauté it for about 3 minutes, until soft and translucent. Then I stir in the garlic and cook for another 30 seconds.
I sprinkle in the flour and stir to form a roux. I cook it for about 1 minute to get rid of the raw flour taste.
Slowly, I whisk in the chicken broth and milk, stirring constantly until smooth. I let the mixture simmer and thicken for about 4–5 minutes.
Once the sauce thickens, I stir in the cooked chicken, peas and carrots, and thyme. I season with salt and pepper to taste.
I let everything simmer for a few more minutes, then stir in the cooked pasta until it’s fully coated and heated through.
If I want to elevate the dish a bit, I sprinkle some Parmesan on top or finish with fresh parsley.

Servings and timing

This recipe serves about 4 people and takes around 30 minutes from start to finish—perfect for a comforting dinner without a long wait.

Variations

I’ve used rotini or elbow macaroni when I’m out of penne.
For extra richness, I swap the milk for half-and-half or a splash of cream.
When I want more veggies, I throw in mushrooms, corn, or even baby spinach.
A sprinkle of cheddar or mozzarella makes it extra gooey and cheesy.
For a crust-like element, I’ve served this with buttery breadcrumbs or crumbled crackers on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk or broth and warm it gently on the stovetop or in the microwave until creamy again. It’s one of those meals that tastes just as good the next day.

FAQs

Can I use rotisserie chicken?

Yes, I often do—it’s a great shortcut. I just shred the meat and add it to the sauce once it’s thickened.

Can I make this ahead of time?

Definitely. I prepare the full dish and reheat it when ready to serve. I just add a little extra liquid to keep it creamy.

Is it freezer-friendly?

Yes, but I recommend undercooking the pasta slightly so it doesn’t get mushy after thawing. I store it in a freezer-safe container for up to 2 months.

Can I use fresh vegetables instead of frozen?

Absolutely. I sauté diced carrots, peas, and even celery with the onion to soften them before adding the sauce.

What’s the best pasta for this recipe?

I like penne because it holds the sauce well, but any short pasta like rotini, shells, or fusilli works great too.

Conclusion

Chicken Pot Pie Pasta is the ultimate comfort meal when I want something warm, creamy, and easy. It brings all the flavors I love in a pot pie, minus the work of baking. Whether I make it for a family dinner or meal prep for the week, it always hits the spot and leaves everyone asking for seconds.