This Chicken Pot Pie Pasta Recipe brings all the nostalgic, creamy goodness of classic pot pie together with the weeknight ease of a one-pot pasta dinner. Imagine tender chunks of chicken, colorful mixed veggies, melt-in-your-mouth pasta, and a luscious, cheesy sauce all simmered together for a bowl of pure comfort. Whether you’re cooking to impress or just need a family-friendly meal in a hurry, this dish is guaranteed to make everyone smile—no pie crust or oven required!

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fussy here—this Chicken Pot Pie Pasta Recipe is all about simple, reliable ingredients that play starring roles in both flavor and texture. Each addition brings its own magic, whether it’s a creamy note, extra heartiness, or a pop of color.

Butter: Adds richness and helps form the base of the sauce for that classic comforting flavor.
Olive Oil: Keeps the chicken moist and infuses a subtle fruity undertone.
Boneless Skinless Chicken Breast: Tender protein that soaks up all the delicious seasonings.
Salt: Essential for bringing all the flavors together.
Black Pepper: Gives a gentle kick and rounds out the seasoning.
Garlic Powder: A little extra layer of savory goodness in every bite.
Yellow Onion: Delivers mellow sweetness after sautéing, building depth to the sauce.
Fresh Garlic: Makes everything smell and taste that much more inviting.
Chicken Broth: Sets up the sauce with savory depth and lets the pasta cook up extra flavorful.
Whole Milk: Lends creaminess to the sauce while keeping it light.
Uncooked Pasta (Rotini or Penne): Twisty shapes hold on to that luscious sauce, making every mouthful delicious.
Frozen Mixed Vegetables: Peas, carrots, corn, and green beans bring color, texture, and a touch of sweetness—just like the pot pie you remember.
Heavy Cream: For that velvety, indulgent finish that makes this dish crave-worthy.
Shredded Cheddar Cheese: Melts into the sauce, making it gooey and irresistible.
Chopped Fresh Parsley (optional): Adds a burst of fresh color and flavor to the final dish.

How to Make Chicken Pot Pie Pasta Recipe

Step 1: Sear the Chicken

Start by heating the butter and olive oil in a large, deep skillet or Dutch oven over medium-high heat. While the pan heats, season your chicken pieces with salt, pepper, and garlic powder. Once the fat is shimmering, add the chicken and let it cook undisturbed until golden and fully cooked through, about 6 to 8 minutes. This quick sear not only locks in juiciness but also builds the first layer of savory flavor. Remove the chicken from the pan and set aside—don’t worry, it’s coming back soon!

Step 2: Sauté the Aromatics

In the same pan (no need to clean it), toss in the diced onion and sauté for 2 to 3 minutes until it softens and becomes aromatic. Add the minced garlic and cook for just another 30 seconds so it stays mellow and fragrant rather than bitter.

Step 3: Build the Sauce and Cook the Pasta

Pour in the chicken broth and whole milk, then stir well, making sure to scrape up any tasty bits stuck to the pan. Add your uncooked pasta—this Chicken Pot Pie Pasta Recipe is so easy because the noodles simmer right in the sauce! Bring everything to a gentle boil, then reduce the heat so the pasta can cook for 10 to 12 minutes, stirring now and then. You want the noodles tender and most of the liquid absorbed, a perfect canvas for the next step.

Step 4: Add Veggies, Chicken, and Creamy Goodness

Toss in the frozen mixed vegetables, returning the cooked chicken to the skillet as well. Pour in the heavy cream and sprinkle in the shredded cheddar cheese. Stir everything together and let it cook for another 3 to 4 minutes until the veggies are heated and the sauce is creamy and cheesy. This is where the dish turns into pure comfort food bliss.

Step 5: Garnish and Serve

If you love a pop of freshness and color, sprinkle on the chopped parsley right before serving. Dish it up warm—your kitchen will smell absolutely amazing and the smiles will start as soon as the first bowl is served!

How to Serve Chicken Pot Pie Pasta Recipe

Garnishes

A sprinkle of fresh parsley brings a splash of green and a hint of herby lightness that balances the richness. For extra coziness, try an extra dusting of cheddar cheese or even a few buttery cracker crumbs for that nod to traditional pot pie crust. A little black pepper on top is always a welcome finishing touch!

Side Dishes

This hearty meal truly stands alone, but if you want to round things out, serve it with a crisp green salad or a basket of warm rolls to scoop up every last bit of creamy sauce. Roasted broccoli, sautéed spinach, or garlic bread are also perfect companions for this comforting pasta.

Creative Ways to Present

If you’re hosting or just in the mood to treat yourself, serve the Chicken Pot Pie Pasta Recipe in shallow bowls for an upscale, bistro feel. For a playful twist, spoon it into ramekins and top each with a little piece of puff pastry for a faux “crust.” Mini cast iron skillets or colorful Dutch ovens also make the dish look as heartwarming as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftovers are a dream with this recipe! Simply transfer the cooled Chicken Pot Pie Pasta Recipe to an airtight container and store it in the refrigerator for up to three days. The flavors deepen overnight, making your next meal even more delicious.

Freezing

If you’d like to freeze it, cool the pasta completely and portion into freezer-safe containers. It will keep well for up to two months. Just keep in mind the pasta will soften a bit after thawing, but the overall flavor and comfort will still shine through.

Reheating

To reheat, place portions in a microwave-safe bowl and warm gently, stirring once or twice for even heating. You can also reheat in a skillet on the stovetop over low heat, adding a splash of milk or broth to loosen up the sauce as needed.

FAQs

Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! Using rotisserie chicken is a fantastic shortcut—just shred or chop it and add it when you combine the veggies and cream. It makes prep even faster and adds deep flavor.

What kind of pasta works best in this Chicken Pot Pie Pasta Recipe?

Short shapes like rotini, penne, or fusilli are perfect because they catch the creamy sauce in every twist and ridge, but you can experiment with any compact pasta you have on hand.

I’m out of heavy cream—can I substitute something else?

Sure! You can use half-and-half or even just extra whole milk. The texture will be a bit lighter, but the dish will still turn out delightfully creamy.

Can I add other vegetables to this dish?

Definitely—this Chicken Pot Pie Pasta Recipe is a great place to sneak in spinach, mushrooms, or even chopped broccoli florets. Just adjust cooking times as needed for your chosen veggies.

Is this Chicken Pot Pie Pasta Recipe good for meal prep?

It’s ideal! Portion leftovers into containers for grab-and-go lunches or an easy dinner later in the week. The flavors get even better after sitting in the fridge, too.

Final Thoughts

If you’re craving the warmth and satisfaction of classic comfort food without the fuss of pie crust, this Chicken Pot Pie Pasta Recipe is about to become your new favorite. It’s cozy, family-friendly, and deceptively easy. Give it a try—you might just find yourself making it again and again!

Chicken Pot Pie Pasta Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Pot Pie Pasta recipe combines the flavors of a classic pot pie with the convenience of a pasta dish. Creamy and comforting, it’s a perfect family-friendly meal that’s easy to make on a busy weeknight.

Ingredients

Scale

For the Chicken:

2 tablespoons butter
1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Pasta:

1/2 cup diced yellow onion
2 cloves garlic, minced
2 cups chicken broth
1 cup whole milk
8 ounces uncooked pasta (rotini or penne)
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley (optional)

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Instructions

Cook the Chicken: Heat butter and olive oil in a skillet, season chicken, and cook until golden. Set aside.
Prepare the Pasta: Sauté onion, add garlic, pour in broth and milk, then add pasta. Simmer until pasta is tender.
Finish the Dish: Stir in vegetables, cooked chicken, cream, and cheese. Cook until heated through. Serve warm, garnished with parsley.