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Chicken Pot Pie Pasta, a creamy and comforting dish, is beautifully presented as a featured image.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.