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Chicken Pot Pie Pasta

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Chicken Pot Pie Pasta is a cozy, one-skillet dish that combines the creamy, comforting flavors of chicken pot pie with hearty pasta. It’s packed with shredded chicken, vegetables, and a rich, savory sauce—perfect for easy weeknight dinners.

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

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add diced onion and sauté for 3 minutes until soft. Add garlic and cook for 30 seconds more.
  3. Stir in flour to form a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth and milk. Stir continuously until the sauce thickens, about 4–5 minutes.
  5. Add shredded chicken, frozen peas and carrots, and thyme. Season with salt and pepper to taste.
  6. Simmer for a few minutes, then stir in the cooked pasta until evenly coated and heated through.
  7. Garnish with Parmesan or parsley if desired, and serve warm.

Notes

  • Use any short pasta like rotini, shells, or fusilli if penne isn’t available.
  • Swap milk with half-and-half or cream for a richer sauce.
  • Add mushrooms, corn, or spinach for extra veggies.
  • Top with cheddar or mozzarella for a cheesy twist.
  • Crumbled crackers or breadcrumbs add a “crust” feel.

Nutrition

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