EASY CHICKEN POT PIE PASTA

Craving the cozy flavors of chicken pot pie but short on time? This Chicken Pot Pie Pasta delivers all the comforting goodness of the classic dish in a fraction of the time, swapping a flaky crust for perfectly cooked pasta and packing in all your favorite pot pie fillings. It’s creamy, savory, and loaded with tender chicken and veggies, guaranteeing smiles around the dinner table. Let’s get cooking!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

For the Pasta:

• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 1/2 cup frozen peas
• 1/2 cup frozen carrots
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 lb pasta (penne, rotini, or your favorite shape)

Optional Toppings:

• Fresh parsley
• Grated Parmesan cheese
• Crushed crackers (for a pot pie crust vibe!)

Let’s Talk Substitutions and Swaps

Okay, bestie, let’s be real: sometimes we don’t have *everything* on hand. Here’s how to make this Chicken Pot Pie Pasta your own:

• Chicken: Rotisserie chicken is your secret weapon for speed! Shred it up and toss it in at the end. You can also use leftover cooked chicken from another meal.
• Veggies: Fresh veggies are great, but frozen are perfectly fine (and convenient!). Green beans, corn, or even diced potatoes can join the party.
• Dairy: If you’re dairy-free, use a plant-based milk alternative like almond or oat milk. You can also use full-fat coconut milk for extra richness.
• Pasta: Any pasta shape will work! Gluten-free pasta is also a great option.
• Herbs: Fresh herbs are amazing, but dried herbs work just as well. Use about 1 teaspoon of dried herbs for every tablespoon of fresh.
• Thickening: If you don’t have flour, you can use cornstarch. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then whisk it into the sauce.

Getting Started: Pro Tips for Success

Before we dive into the step-by-step, here are a few tips to make sure your Chicken Pot Pie Pasta turns out perfectly:

• Don’t overcook the chicken: Overcooked chicken is dry and rubbery. Cook it just until it’s cooked through, then remove it from the pan.
• Cook the pasta al dente: Nobody likes mushy pasta! Cook it until it’s slightly firm to the bite. It will continue to cook in the sauce.
• Don’t be afraid to adjust the seasonings: Taste as you go and adjust the salt, pepper, and herbs to your liking.
• Make it ahead: This pasta is even better the next day! Store it in the refrigerator for up to 3 days.

Step-by-Step Instructions

Step 1: Cook the Chicken

1. In a large skillet or pot, heat the olive oil over medium heat.
2. Add the chicken pieces and season with salt, pepper, garlic powder, and paprika.
3. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Vegetables

1. In the same skillet, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 3-5 minutes.
3. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender, about 5-7 minutes.

Step 3: Make the Sauce

1. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
2. Gradually whisk in the chicken broth until smooth.
3. Stir in the milk or half-and-half, frozen peas, frozen carrots, parsley, thyme, salt, and pepper.
4. Bring the sauce to a simmer and cook until thickened, about 5-7 minutes, stirring occasionally.

Step 4: Cook the Pasta

1. While the sauce is simmering, cook the pasta according to package directions. Drain the pasta well.

Step 5: Combine and Serve

1. Add the cooked chicken and drained pasta to the sauce. Toss to combine.
2. Serve immediately, garnished with fresh parsley, grated Parmesan cheese, or crushed crackers, if desired.

Level Up Your Chicken Pot Pie Pasta Game

Want to take this dish from “good” to “OMG AMAZING”? Here are a few ideas:

• Add some spice: A pinch of red pepper flakes or a dash of hot sauce will add a kick.
• Get cheesy: Stir in a cup of shredded cheddar cheese or Gruyere cheese for extra creaminess and flavor.
• Make it creamy: Add a dollop of sour cream or Greek yogurt to each serving for a tangy twist.
• Top it with puff pastry: For a truly decadent treat, top the pasta with a sheet of puff pastry and bake until golden brown.

What to Serve with Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta is a complete meal on its own, but if you’re looking to round out your dinner, here are a few ideas:

• Side Salad: A simple green salad with a light vinaigrette will balance out the richness of the pasta.
• Garlic Bread: Because who doesn’t love garlic bread?
• Steamed Vegetables: Broccoli, asparagus, or green beans are all great choices.
• Fruit Salad: A refreshing fruit salad is the perfect way to end the meal.

Other Comfort Food Classics You’ll Love

If you’re a fan of comfort food, you’ll definitely want to check out these other recipes:

• Try this Marry Me Chicken Pasta.
• Warm up with a bowl of White Chicken Chili.
• Bake up a comforting Chicken Casserole.
• Enjoy a family favorite like Chicken Spaghetti Casserole.
• Slurp on some Chicken Mushroom Soup.
• Cozy up with a bowl of Chicken Tortellini Soup.

Storing and Reheating Leftovers

Lucky you if there are any leftovers! Here’s how to store and reheat them:

• Storing: Store the Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the pasta in the microwave or on the stovetop. If reheating on the stovetop, add a splash of broth or milk to prevent it from drying out.

Chicken Pot Pie Pasta: FAQs

Got questions? I’ve got answers!

• Can I freeze this pasta? While you *can* freeze it, the texture of the pasta and sauce may change slightly. It’s best enjoyed fresh.
• Can I make this vegetarian? Absolutely! Substitute the chicken with mushrooms, tofu, or chickpeas.
• How can I make this gluten-free? Use gluten-free pasta and a gluten-free flour blend for thickening the sauce.

So there you have it! A super easy and delicious Chicken Pot Pie Pasta recipe that’s sure to become a family favorite. I know you’ll nail it! Happy cooking, friend!

Easy Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta recipe offers all the comforting flavors of classic chicken pot pie in a quicker, simpler format. It swaps the traditional crust for pasta, creating a creamy and savory dish loaded with tender chicken and vegetables that’s sure to please the whole family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 1/2 cup frozen peas
• 1/2 cup frozen carrots
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1 lb pasta penne, rotini, or your favorite shape
• Fresh parsley, for garnish optional
• Grated Parmesan cheese, for garnish optional
• Crushed crackers, for garnish optional

Equipment

• Large skillet or pot
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Whisk
• Pasta pot
• Colander

Method

 

1. In a large skillet or pot, heat the olive oil over medium heat.
2. Add the chicken pieces and season with salt, pepper, garlic powder, and paprika.
3. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat.
5. Add the chopped onion and cook until softened, about 3-5 minutes.
6. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender, about 5-7 minutes.
7. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
8. Gradually whisk in the chicken broth until smooth.
9. Stir in the milk or half-and-half, frozen peas, frozen carrots, parsley, thyme, salt, and pepper.
10. Bring the sauce to a simmer and cook until thickened, about 5-7 minutes, stirring occasionally.
11. While the sauce is simmering, cook the pasta according to package directions. Drain the pasta well.
12. Add the cooked chicken and drained pasta to the sauce. Toss to combine.
13. Serve immediately, garnished with fresh parsley, grated Parmesan cheese, or crushed crackers, if desired.

Notes

For a quicker version, use rotisserie chicken. Any pasta shape will work. Use plant-based milk for a dairy-free option. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or milk if needed. To add spice, include a pinch of red pepper flakes or a dash of hot sauce. Stir in shredded cheddar or Gruyere cheese for extra creaminess and flavor. For a tangy twist, add a dollop of sour cream or Greek yogurt to each serving. For a decadent treat, top with puff pastry and bake until golden brown.