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Chicken pot pie pasta, a creamy and comforting dish, is featured in this recipe image.
Isabella

Ultimate Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta recipe offers the comforting flavors of classic chicken pot pie in a quick and easy pasta format. Perfect for busy weeknights, this dish combines tender chicken, vegetables, and a creamy sauce with your favorite pasta shape for a satisfying and customizable meal. It's a hug in a bowl!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, shells, or cavatappi
  • 4 tablespoons butter
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream optional
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • large pot or Dutch oven
  • Pasta pot
  • Colander
  • whisk
  • measuring cups and spoons
  • Cutting board
  • knife

Method
 

  1. Cook the pasta according to package directions until al dente, reserving 1 cup of pasta water before draining.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion and cook until softened, about 5-7 minutes.
  3. Sprinkle the flour over the softened vegetables and cook for 1-2 minutes, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth, making sure to break up any lumps. Then, whisk in the milk and heavy cream (if using). Bring the mixture to a simmer, stirring occasionally.
  5. Stir in the thyme, rosemary, nutmeg, salt, and pepper. Adjust the seasonings to your liking.
  6. Reduce the heat to low and simmer for 5-10 minutes, or until the sauce has thickened to your desired consistency. If the sauce is too thick, add a splash of pasta water. If it's too thin, continue simmering for a few more minutes.
  7. Stir in the cooked chicken, peas, and corn. Heat through for a few minutes.
  8. Add the cooked pasta to the pot and toss to coat with the sauce.
  9. Garnish with fresh parsley, if desired. Serve immediately.

Notes

Don't overcook the pasta; al dente is best. Use high-quality chicken broth for the best flavor. Adjust the sauce consistency as needed with pasta water or a cornstarch slurry. Add cheese like cheddar, Parmesan, or Gruyere for extra flavor. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Spice it up with a pinch of red pepper flakes. For a vegetarian option, use vegetable broth and add more vegetables like mushrooms, potatoes, or green beans. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a saucepan or microwave.