Name: Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz penne pasta; 2 tbsp unsalted butter; 1 small onion, diced; 2 cloves garlic, minced; 1 cup cooked chicken, shredded or chopped; 1 cup frozen peas and carrots; 2 tbsp all-purpose flour; 2 cups chicken broth; 1/2 cup heavy cream; 1/2 tsp dried thyme; Salt and pepper, to taste; Optional: grated Parmesan cheese and chopped parsley for topping

Jump to Recipe·Leave a Review

This Chicken Pot Pie Pasta takes everything I love about the classic comfort dish—tender chicken, creamy sauce, and hearty vegetables—and transforms it into an easy, one-pan pasta dinner. It’s rich, cozy, and full of nostalgic flavor, but without the hassle of making a pie crust.

Why I’ll Love This Recipe

I love this recipe because it gives me all the satisfaction of chicken pot pie without turning on the oven. It’s creamy, flavorful, and comes together in a single skillet—perfect for busy weeknights or when I’m craving comfort food without the effort of baking. The pasta soaks up all that velvety sauce, and I still get the familiar mix of tender chicken and classic veggies in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz penne pasta
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1 cup cooked chicken, shredded or chopped
1 cup frozen peas and carrots
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper, to taste
Optional: grated Parmesan cheese and chopped parsley for topping

Directions

I start by boiling the penne in a large pot according to package instructions until al dente. I drain it and set it aside.
In the same pot, I melt butter over medium heat, then sauté the onion until softened, about 3–4 minutes. I add the garlic and cook for another 30 seconds.
I stir in the flour and cook it for a minute to form a roux, then gradually whisk in the chicken broth until smooth.
I add the heavy cream, thyme, salt, and pepper. I let the mixture simmer for about 5 minutes until slightly thickened.
Next, I stir in the shredded chicken and frozen peas and carrots. I cook everything together for 4–5 minutes until heated through.
I fold the cooked pasta into the creamy mixture until well coated. If needed, I add a splash of broth to loosen the sauce.
I serve it warm, topped with optional Parmesan and fresh parsley if I have them on hand.

Servings and Timing

This recipe serves 4 hearty portions.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Make it cheesy: I sometimes add a handful of shredded cheddar for a cheesier twist.
Use rotisserie chicken: For quicker prep, I often use leftover or store-bought rotisserie chicken.
Add mushrooms: Sautéed mushrooms give it extra depth and earthiness.
Switch up the pasta: Short shapes like rotini or shells work just as well.
Add a biscuit topping: For fun, I sometimes serve it with a biscuit on the side to mimic the crust of traditional pot pie.

Storage/Reheating

Refrigerate
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a saucepan over medium-low heat with a splash of milk or broth.
Freeze
I freeze portions in freezer-safe containers for up to 2 months. I thaw overnight in the fridge and reheat gently on the stovetop.
Avoid overcooking pasta
When reheating, I’m careful not to overcook the pasta so it stays tender and not mushy.

FAQs

Can I use any kind of pasta?

Yes, I can use any short pasta like rotini, shells, or farfalle. I just cook it to al dente so it doesn’t get too soft in the sauce.

What kind of chicken works best?

Cooked, shredded chicken breast or thighs both work well. I usually use leftover roast chicken or rotisserie chicken for convenience.

Can I make this dairy-free?

Yes, I swap the butter for olive oil and the cream for a plant-based alternative like oat or soy cream. The result is still creamy and satisfying.

How can I make it more veggie-heavy?

I add mushrooms, diced zucchini, or spinach for extra vegetables. Just sauté them with the onions before adding the liquid.

Is it okay to prep this ahead?

Absolutely. I prep it ahead and store it in the fridge, then reheat on the stove with a splash of broth or cream to freshen it up.

Conclusion

Chicken Pot Pie Pasta is one of those meals I turn to when I want comfort food fast. It brings the warmth and nostalgia of the original dish, but without the time-consuming crust or baking. With tender pasta, a rich creamy sauce, and those familiar peas and carrots, it’s a dish that feels like a hug in a bowl. I love that I can switch it up depending on what I have in the fridge, and it always hits the mark. Whether I’m serving it for dinner or meal prepping for the week, it’s a cozy classic I’ll keep making again and again.