Description
This Classic Chicken Pot Pie Pasta combines all the comforting flavors of a traditional chicken pot pie — tender chicken, creamy sauce, and hearty vegetables — in a rich, one-pan pasta dish. It’s cozy, creamy, and the perfect family-friendly comfort meal for busy weeknights.
Ingredients
- 12 oz (340g) short pasta (penne, rotini, or shells)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb (450g) cooked chicken breast, cubed or shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
- 1/2 tsp thyme
- 1/2 tsp parsley
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet or pot, melt butter with olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté for 5–7 minutes until vegetables are soft.
- Sprinkle in flour and stir for 1 minute to form a roux.
- Slowly whisk in chicken broth, milk, and cream. Stir constantly until sauce begins to thicken, about 3–5 minutes.
- Add cooked chicken, peas, thyme, parsley, salt, and pepper. Stir and let simmer for 5 minutes.
- Add the cooked pasta and toss until evenly coated in the creamy sauce.
- Optional: Stir in Parmesan cheese for extra richness.
- Serve warm, garnished with extra parsley and a sprinkle of black pepper.
Notes
- Use rotisserie chicken for a faster prep time.
- For a golden top, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2–3 minutes.
- This recipe freezes beautifully — reheat with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American