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Chicken Pot Pie Pasta Recipe

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★★★★★

4.7 from 72 reviews

This Chicken Pot Pie Pasta recipe transforms the classic comfort food into a quick and creamy skillet meal. Tender shredded chicken, mixed vegetables, and pasta are enveloped in a rich, cheesy sauce with flavors of thyme and nutmeg. Optionally finished in the oven with a bubbly cheese topping, this dish is perfect for a cozy weeknight dinner.

Ingredients

Scale

For the Pasta:

  • 12 oz (about 3 ½ cups) penne, rotini, or egg noodles
  • Salt for boiling pasta water

For the Creamy Sauce:

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup milk or heavy cream
  • ½ teaspoon dried thyme
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • Pinch of nutmeg, optional, for warmth

For the Filling:

  • 2 ½ cups shredded cooked chicken (rotisserie or homemade)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 ½ cups shredded cheddar cheese, plus extra for topping, optional

Optional for Oven Finish:

  • Extra shredded cheese for topping
  • Chopped fresh parsley for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta until just shy of al dente according to the package directions. Drain and set aside.
  2. Sauté the Aromatics: In a large skillet or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  3. Build the Roux: Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1–2 minutes to eliminate any raw flour taste.
  4. Create the Creamy Base: Slowly whisk in the chicken broth and milk (or cream), ensuring no lumps remain. Stir in the thyme, salt, pepper, and optional nutmeg. Simmer for 3–4 minutes, or until the sauce thickens and coats the back of a spoon.
  5. Add Chicken, Veggies & Pasta: Fold in the shredded chicken and frozen vegetables. Let everything warm through, about 2–3 minutes. Add the cooked pasta and stir gently to coat everything evenly in the sauce. Mix in the shredded cheese until melted and smooth.
  6. Optional Bake Finish: If desired, transfer everything to a baking dish or leave it in your oven-safe skillet. Top with extra cheese and broil for 2–4 minutes, or bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
  7. Serve & Enjoy: Let cool slightly before serving. Garnish with parsley and serve warm for the ultimate comfort meal.

Notes

  • Use rotisserie chicken for an easy shortcut or cook your own shredded chicken in advance.
  • Frozen mixed vegetables can be substituted with fresh if preferred; adjust timing accordingly.
  • For a richer sauce, use heavy cream instead of milk.
  • The optional oven finish adds a golden cheese crust, but the dish is delicious served straight from the skillet.
  • To make it gluten free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for the roux.

Keywords: chicken pot pie pasta, creamy chicken pasta, comfort food pasta, easy weeknight dinner, cheesy chicken pasta, chicken pasta recipe

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