If you’re craving a cozy, comforting meal that feels like a warm hug in a bowl, then you’re in for a real treat with this Chicken Pot Pie Pasta. It combines the rich, creamy flavors of a classic chicken pot pie with the ease and heartiness of pasta, creating a dish that’s perfect for both weeknight dinners and special gatherings. Whether you’re a busy cook in search of a satisfying one-pot meal or simply someone who loves a good twist on comfort food, this Chicken Pot Pie Pasta will quickly become one of your favorite go-to recipes.

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right makes all the difference in this dish. Each component plays a crucial role, whether it’s building flavor, enhancing texture, or adding color to the final result. The best part? These ingredients are straightforward and likely already in your pantry!

Rotini pasta (12 oz): The perfect shape to hold onto that creamy sauce with every bite.
Boneless, skinless chicken breasts (1 lb): Tender and flavorful, providing the heartiness we crave.
Olive oil (2 tablespoons): For sautéing the chicken and aromatics to golden perfection.
Medium onion, diced (1): Adds a subtle sweetness and depth of flavor.
Garlic, minced (2 cloves): Brings a punch of warmth and aroma.
Frozen mixed vegetables (2 cups): A colorful medley of carrots, peas, and corn adds texture and nutrition.
Chicken broth (4 cups): The flavorful base that makes the sauce rich and savory.
Heavy cream (1 cup): For creamy indulgence; you can swap with half and half if you prefer a lighter touch.
Thyme (1 teaspoon): A classic herb that hints at the comforting pot pie tradition.
Parsley (1 teaspoon): Freshens and brightens the overall taste.
Salt (1/2 teaspoon): Enhances all the flavors perfectly.
Black pepper (1/2 teaspoon): Adds a gentle kick.
All-purpose flour (1/4 cup): The secret to thickening your sauce just right.
Shredded cheddar cheese (1 cup, optional): For that melty, golden finish if baking.
Breadcrumbs (1 cup, optional): Adds a crunchy topping if you decide to bake this pasta dish.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the Pasta to Perfection

Start by bringing a large pot of salted water to a boil. Adding a tiny pinch of salt helps season the pasta from the inside out. Toss in your rotini and cook it until al dente, which means it’s tender but still has a pleasant bite. Drain the pasta and set it aside while we build the rest of our dish.

Step 2: Sauté the Chicken

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add in the diced chicken breasts. Be sure to season with salt and pepper to enhance the natural flavors. Cook the chicken until it’s beautifully golden on the outside and cooked through, roughly 6 to 8 minutes, stirring occasionally.

Step 3: Build Flavor with Onions and Garlic

Into the skillet with the chicken now go your diced onions and freshly minced garlic. Cook them for 2 to 3 minutes until the onions become translucent and sweet, and the garlic releases its heavenly aroma. This step is where your dish gets that wonderful base of flavor.

Step 4: Create the Creamy Sauce

Time to add the frozen mixed vegetables, chicken broth, heavy cream, thyme, parsley, and flour all at once. The flour will act as our thickening agent. Stir everything continuously over medium heat until the sauce thickens beautifully in about 5 to 7 minutes. You’ll notice the sauce clings to the vegetables and chicken, creating a silky, luscious coating.

Step 5: Combine Pasta and Sauce

Fold the cooked rotini pasta into your thickened sauce and mix thoroughly. This ensures every spiral of pasta is smothered with that rich, creamy goodness you’re after.

Step 6: Optional Baking for a Crispy Finish

If you like a golden crust, transfer the mixture into a baking dish, sprinkle with shredded cheddar cheese and a generous layer of breadcrumbs. Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes until the top is bubbling and irresistible. This step adds a wonderful textural contrast to our creamy Chicken Pot Pie Pasta.

Step 7: Serve and Enjoy!

Whether you keep it straight from the skillet or opt for the baked version, serve your Chicken Pot Pie Pasta hot. Each bite bursts with comforting, homestyle flavors that will leave you reaching for seconds.

How to Serve Chicken Pot Pie Pasta

Garnishes

Adding the right garnish can elevate your dish visually and flavor-wise. A sprinkle of fresh chopped parsley or a dash of cracked black pepper adds a lovely pop of freshness. For a little extra indulgence, a dusting of grated Parmesan cheese on top is heavenly.

Side Dishes

Since Chicken Pot Pie Pasta is hearty on its own, lighter side dishes work best to balance the meal. A crisp green salad with a tangy vinaigrette or steamed green beans with a squeeze of lemon complement the richness perfectly. You can also serve it alongside some crusty bread to mop up every last bit of that creamy sauce.

Creative Ways to Present

If you want to shake things up for guests or a special occasion, try serving your Chicken Pot Pie Pasta in individual ramekins topped with cheese and breadcrumbs and broiled until bubbly and golden. It’s a charming and elegant presentation that will impress at any dinner table.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Chicken Pot Pie Pasta in an airtight container in the fridge for 3 to 4 days. It holds up really well and often tastes even better the next day as the flavors have had time to meld.

Freezing

This dish freezes nicely too. For best results, freeze before baking if you plan to add the cheese and breadcrumb topping later. Place portions in freezer-safe containers or bags, and consume within 2 months for optimal flavor and texture.

Reheating

When you’re ready to enjoy your leftovers, thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. If baked, you can reheat in the oven to refresh the crispy topping.

FAQs

Can I use other types of pasta for Chicken Pot Pie Pasta?

Absolutely! Rotini works great because its twists hold the sauce well, but you can use penne, fusilli, or even shells. Just cook them according to package instructions and combine as usual.

Is it necessary to bake the dish with cheese and breadcrumbs?

No, baking is optional. The skillet version is creamy and satisfying on its own. Baking adds a crispy, golden crust, which some people love for added texture.

Can I make this recipe dairy-free?

Yes! Swap the heavy cream for coconut milk or a dairy-free cream alternative, and leave out the cheese and breadcrumbs or use dairy-free versions.

How can I make the Chicken Pot Pie Pasta lighter?

Try using half and half instead of heavy cream, and reduce the amount of oil. You can also add extra vegetables to bulk it up without adding many calories.

What’s the best way to dice chicken breasts evenly?

Use a sharp knife and cut the chicken against the grain into bite-sized cubes. This ensures even cooking and tender bites throughout your Chicken Pot Pie Pasta.

Final Thoughts

Cooking and sharing this Chicken Pot Pie Pasta is like wrapping yourself in cozy comfort and nostalgia, with the added benefit of a quick, simple recipe that delivers big on flavor. Whether you bake it for a crispy top or serve it straight from the pan, this dish is sure to become a beloved part of your culinary rotation. So gather your ingredients and give this heartwarming recipe a try—you won’t regret it!

Chicken Pot Pie Pasta Recipe

★★★★★

5.3 from 14 reviews

Author: Jack
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Chicken Pot Pie Pasta recipe combines the comforting flavors of classic chicken pot pie with the ease and heartiness of pasta. Tender chicken and mixed vegetables are simmered in a creamy, herb-infused sauce and tossed with rotini pasta for a satisfying and cozy meal perfect for any day of the week.

Instructions

Cook the pasta: In a large pot, bring water to a boil and add a pinch of salt. Add the rotini pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breasts and season with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes, stirring occasionally.
Sauté aromatics: Add the diced onion and minced garlic to the skillet with the chicken. Cook for 2-3 minutes, or until the onion becomes translucent and fragrant.
Make the sauce: Stir in the frozen mixed vegetables, chicken broth, heavy cream, thyme, parsley, and all-purpose flour. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a creamy consistency, about 5-7 minutes.
Combine pasta and sauce: Add the cooked rotini pasta into the skillet and stir well to incorporate all ingredients evenly.
Optional baking step: For a baked version, transfer the mixture to a baking dish. Sprinkle shredded cheddar cheese and breadcrumbs evenly on top. Bake at 350°F (175°C) for 15-20 minutes, until the topping is golden and bubbly.
Serve: Serve the Chicken Pot Pie Pasta hot, straight from the skillet or baked dish, and enjoy this comforting meal.

Notes

You can substitute half and half for the heavy cream to reduce fat content.
Using fresh herbs instead of dried can enhance the flavor.
For a gluten-free version, use gluten-free pasta, flour, and breadcrumbs.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
Adding cheese and breadcrumbs gives a nice crispy topping, but this step is optional.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Boiling, Sautéing, Baking (optional)
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1¼ cups)
Calories: 480 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 95 mg

Keywords: Chicken pot pie pasta, creamy chicken pasta, comfort food, easy chicken dinner, one-pot pasta