Here’s a creamy, comforting take on Chicken Pot Pie Pasta—all the cozy flavors of classic pot pie, but easier and faster 🍗🥕🥛🍝
Chicken Pot Pie Pasta
Ingredients (Serves 4)
Pasta & chicken:
- 12 oz (340 g) pasta (penne, rotini, or shells)
- 2 cups cooked chicken, diced or shredded
Vegetables:
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1/2 cup celery, diced
- 1/2 cup onion, diced
Creamy sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Optional toppings:
- 1/2 cup shredded cheddar or Parmesan
- Breadcrumbs for crunch
Instructions
- Cook the pasta
- Boil pasta in salted water until al dente. Drain and set aside.
- Cook vegetables
- In a large skillet, sauté onion, celery, and carrots in 1 tablespoon butter for 5–7 minutes until slightly tender.
- Add peas and cook 1–2 more minutes.
- Make the creamy sauce
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes.
- Gradually whisk in milk, stirring constantly until thickened.
- Season with salt, pepper, garlic powder, and thyme.
- Combine pasta, chicken, and sauce
- Add cooked pasta, chicken, and vegetables to the sauce.
- Stir until everything is evenly coated and heated through.
- Serve or bake (optional)
- Stovetop: Serve immediately, optionally sprinkled with cheese.
- Baked version: Transfer to a greased baking dish, top with breadcrumbs and cheese, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Tips
- Use rotisserie chicken for a faster version.
- Add frozen mixed vegetables if short on prep time.
- For extra flavor, stir in 1 teaspoon Dijon mustard or a pinch of nutmeg.
I can also give a one-pot skillet version or a crispy-topped chicken pot pie pasta bake if you want it extra indulgent.
Do you want me to do that?
