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Chicken Pot Pie Pasta

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This easy chicken pot pie pasta delivers all the creamy, cozy flavors of the classic comfort dish—without the crust or oven time. Made in one pot with tender chicken, peas, carrots, and pasta in a velvety sauce, it’s a 30-minute dinner that’s perfect for weeknights or satisfying meal prep.

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

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. In the same pot, melt butter over medium heat. Sauté onion for 3–4 minutes until softened.
  3. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.
  4. Gradually whisk in chicken broth until smooth. Add heavy cream, thyme, salt, and pepper. Simmer for 5 minutes.
  5. Stir in cooked chicken and frozen peas and carrots. Cook for 4–5 minutes until heated through.
  6. Fold in the cooked pasta and stir until coated. Add broth as needed to adjust consistency.
  7. Serve warm, topped with Parmesan and parsley if desired.

Notes

  • Use rotisserie chicken for quick prep.
  • Add mushrooms or spinach to boost veggies.
  • For a cheesy twist, mix in shredded cheddar.
  • Swap heavy cream with plant-based cream for a dairy-free version.
  • Reheat gently with a splash of broth to prevent drying out.

Nutrition

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