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Chicken Pot Pie Pasta

Chicken Pot Pie Pasta
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This Chicken Pot Pie Pasta is a creamy, comforting dish that combines all the cozy flavors of classic chicken pot pie into a quick and easy pasta meal. Perfect for busy weeknights, this recipe features tender chicken, sautéed vegetables, and a rich, velvety sauce that coats your favorite pasta shape beautifully. With minimal cleanup and customizable options, it’s a family-friendly favorite that brings warmth and nostalgia to your dinner table.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, diced

Fats and Aromatics

  • 1 tbsp butter
  • 1 tbsp oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Vegetables

  • 1 cup carrots, sliced
  • 1 cup peas

Thickening and Liquids

  • 3 tbsp flour (all-purpose or gluten-free)
  • 2 cups chicken broth
  • 1 1/2 cups milk or cream (full-fat preferred)

Pasta and Seasoning

  • 8 oz pasta (penne, rotini, or shells)
  • Salt, to taste
  • Black pepper, to taste
  • Fresh or dried herbs (thyme, parsley, or preferred herb), to taste

Instructions

  1. Prepare the ingredients: Dice the chicken into bite-sized pieces, chop the onion, and slice the carrots. Measure out the flour, chicken broth, and milk or cream so everything is ready when you start cooking.
  2. Cook the chicken and veggies: Heat butter and oil in a large skillet over medium heat. Add the diced chicken and cook until lightly browned and thoroughly cooked. Remove the chicken and set aside. In the same skillet, sauté onions, garlic, carrots, and peas until softened and fragrant.
  3. Make the creamy sauce: Sprinkle the flour over the cooked vegetables and stir well to evenly coat. Slowly pour in the chicken broth and milk or cream while whisking constantly to prevent lumps. Allow the mixture to simmer gently until it thickens into a smooth, velvety sauce.
  4. Cook the pasta: While the sauce simmers, cook the chosen pasta according to package instructions until al dente. Drain the pasta and set aside.
  5. Combine and finish: Return the cooked chicken to the sauce. Season with salt, pepper, and fresh or dried herbs to taste. Gently fold in the drained pasta, ensuring everything is well coated with the creamy sauce. Cook for an additional minute to meld the flavors before serving.

Notes

  • Use leftover cooked chicken or rotisserie chicken to save prep time.
  • Avoid overcooking pasta; al dente works best as it will finish cooking in the sauce.
  • Add fresh herbs like thyme or parsley at the end for a bright finish.
  • Pour broth gradually to control the thickness of the sauce.
  • Use full-fat milk or cream for a richer sauce; reduce quantity for a lighter meal.

Nutrition

Keywords: Chicken, Pot Pie, Pasta, Comfort Food, Creamy, Quick Dinner, Family Friendly

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