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–+ servings
Chicken Pot Pie Pasta

Creamy Chicken Pot Pie Pasta: Your New Comfort Food Favorite

This creamy chicken pot pie pasta combines the comfort of classic chicken pot pie with the ease of pasta, making it a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta (penne, rotini, or egg noodles) Choose short, sturdy shapes to help hold the creamy sauce.
For the Sauce
  • 2 tablespoons Unsalted Butter Adds richness; olive oil can substitute for a lighter option.
  • 1 small Yellow Onion, finely chopped Brings sweetness and depth of flavor; yellow onions are ideal for balance.
  • 2 cloves Garlic, minced Infuses aromatic goodness; fresh garlic delivers the best flavor.
  • 2 tablespoons All-Purpose Flour Thickens your creamy sauce; consider gluten-free flour for dietary needs.
  • 2 cups Low-Sodium Chicken Broth Serves as the flavor base; swap with vegetable broth for a vegetarian option.
  • 1 cup Milk or Heavy Cream Creates creaminess; low-fat milk can lighten it up.
  • 0.5 teaspoon Dried Thyme Enhances flavor depth; fresh thyme can also be used for vibrancy.
  • 0.5 teaspoon Salt Balances flavors; adjust based on your preference from broth or cheese.
  • 0.25 teaspoon Black Pepper Adds mild heat; freshly ground gives the best flavor.
  • a pinch Nutmeg (optional) Provides warmth to the dish; optional but adds to the depth of flavor.
For the Filling
  • 2.5 cups Shredded Cooked Chicken Acts as the main protein; rotisserie chicken makes it convenient.
  • 2 cups Frozen Mixed Vegetables Adds nutrition and color; no need to thaw before using.
  • 1.5 cups Shredded Cheddar Cheese Adds creaminess; freshly shredded melts best.
  • Chopped Fresh Parsley For garnish; brings a fresh touch; optional for extra flavor.

Equipment

  • large pot
  • large skillet
  • baking dish

Method
 

Cooking Instructions
  1. Start by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add 12 oz of your chosen pasta, cooking it until just shy of al dente, about 9-10 minutes. Drain the pasta and set it aside, making sure to reserve a cup of the pasta water for later.
  2. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 finely chopped yellow onion and sauté for 4-5 minutes until it's softened and translucent. Stir in 2 minced garlic cloves and cook for an additional 30 seconds.
  3. Sprinkle 2 tablespoons of all-purpose flour into the skillet, stirring constantly for about 1-2 minutes to create a roux.
  4. Slowly whisk in 2 cups of low-sodium chicken broth and 1 cup of milk or heavy cream into the roux. Mix in ½ teaspoon of dried thyme, ½ teaspoon of salt, ¼ teaspoon of black pepper, and a pinch of nutmeg, if using. Allow the mixture to simmer on medium-low heat for 4-5 minutes.
  5. Stir in 2 ½ cups of shredded cooked chicken and 2 cups of frozen mixed vegetables into the creamy base. Cook for an additional 3-4 minutes until everything is warmed through. Gently fold in the reserved pasta, along with 1 ½ cups of shredded cheddar cheese.
  6. For a bubbling, cheesy topping, transfer the Chicken Pot Pie Pasta to a baking dish. Sprinkle extra cheddar cheese on top and place it under the broiler for about 2-3 minutes.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for about 20-25 minutes.

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