Here’s a comforting Chicken Pot Pie Pasta 🥘🍝
All the cozy flavors of pot pie—no crust needed.
Chicken Pot Pie Pasta
Ingredients
- 12 oz pasta (penne, rotini, or egg noodles)
- 2 cups cooked chicken, diced or shredded
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- ½ tsp thyme
- Salt & pepper to taste
- ½ cup grated Parmesan or shredded cheddar (optional)
- Fresh parsley (optional)
Instructions
- Cook pasta
Boil pasta in salted water until al dente. Drain and set aside. - Make the sauce base
Melt butter in a large skillet over medium heat.
Sauté onion until soft, then add garlic (30 seconds). - Add veggies
Stir in frozen vegetables and cook 2–3 minutes. - Thicken
Sprinkle flour over the mixture, stir, and cook 1 minute.
Slowly whisk in chicken broth and milk. - Season & simmer
Add thyme, salt, and pepper.
Simmer 5–7 minutes until thick and creamy. - Combine
Stir in chicken and cooked pasta.
Add cheese if using and mix until melted. - Serve
Garnish with parsley and enjoy warm.
Tips & Variations
- Extra creamy: Use all half-and-half
- Baked version: Transfer to a dish, top with breadcrumbs + butter, bake at 375°F (190°C) for 15 minutes
- Shortcut: Use rotisserie chicken
- Healthier: Use whole-wheat pasta and extra veggies
If you want, I can turn this into a one-pot version, slow-cooker meal, or cheesy baked casserole 😄
