This chicken pot pie pasta is one of our favorite cozy dinners, all the creamy, savory comfort of chicken pot pie tossed with tender pasta and ready in about thirty five minutes. For us that kind of warm, satisfying comfort food is exactly what real food for real life is about. It is the kind of dinner that wraps you in comfort, taking all the creamy, savory soul of chicken pot pie and tossing it with tender pasta for an easy, one bowl meal.
Pasta is folded into a creamy sauce with shredded chicken, mixed vegetables, and plenty of cheddar, then topped with more cheese and broiled until bubbly. This chicken pot pie pasta brings together everything you love about pot pie in an easy, one bowl meal the whole family enjoys. Folding pasta into a creamy sauce with shredded chicken, vegetables, and plenty of cheddar, then broiling with more cheese on top, brings everything you love about pot pie into one cozy dish.
Tender pasta in a creamy sauce with chicken, vegetables, and melted cheese makes this chicken pot pie pasta pure comfort.
Why You Will Love This Chicken Pot Pie Pasta
- All the pot pie flavor. Creamy chicken and vegetables taste just like the classic, with pasta instead of crust.
- Ready in about thirty five minutes. A quick sauce and cooked pasta make it an easy weeknight meal.
- Creamy and cheesy. A rich sauce and melted cheddar make every bite comforting.
- Family friendly. Hearty and familiar, it pleases kids and adults alike.
- Great for leftovers. It reheats well for an easy next day lunch or dinner.
What Makes This Chicken Pot Pie Pasta So Good
A great chicken pot pie pasta starts with a roux. Cooking flour into melted butter, then whisking in broth and milk, builds a smooth, creamy sauce that is the heart of the dish. Cooking flour into melted butter and then whisking in the broth and milk builds a smooth, creamy roux based sauce, which is the heart of the whole dish.
Seasoning the sauce with thyme and a pinch of nutmeg gives it that classic pot pie warmth, while folding in shredded chicken and mixed vegetables makes it hearty and complete. A little thyme and a pinch of nutmeg give the sauce that classic pot pie warmth, while shredded chicken and mixed vegetables fold in to make it hearty and complete.
The key to this chicken pot pie pasta is bringing it together. Tossing the pasta in the creamy sauce, stirring in cheddar until melted, and broiling with extra cheese gives you a bubbly, golden, comforting finish. Tossing the pasta in the creamy sauce, stirring in cheddar until melted, and broiling with extra cheese on top is what gives you that bubbly, golden, comforting finish.
Optional Pro Tip: Cook Pasta Just Under
Boil the pasta to just shy of al dente, since it finishes cooking in the warm sauce and under the broiler. For the best chicken pot pie pasta, this keeps the noodles tender rather than mushy in the creamy sauce. Boiling the pasta to just shy of al dente leaves room for it to finish cooking in the warm sauce and under the broiler, which keeps it tender rather than mushy.
Tips for the Best Chicken Pot Pie Pasta
Cook the pasta just under al dente so the chicken pot pie pasta does not turn soft, and shred the chicken into bite sized pieces. Cooking the pasta just under al dente keeps it from turning soft in the creamy sauce, and shredding the chicken into bite sized pieces makes every forkful satisfying.
Whisk the sauce until smooth and let it thicken before adding the pasta. Broil with extra cheese for a golden, bubbly top. Whisking the sauce until smooth and letting it thicken before the pasta goes in keeps it creamy, and a quick broil with extra cheese gives a golden, bubbly top.
Variations and Add Ins
- Extra veggies. Add mushrooms, broccoli, or extra peas and carrots.
- Different cheese. Use a cheese blend, mozzarella, or Parmesan.
- Herb forward. Add extra thyme, rosemary, or fresh parsley.
- Lighter. Use milk in place of cream for a lighter sauce.
- Turkey bacon. Add crumbled turkey bacon for a smoky touch.
How to Store and Make Ahead
Store leftover chicken pot pie pasta in an airtight container in the refrigerator for up to three days. The flavor stays rich and comforting. Stored airtight, it keeps its rich, comforting flavor for a few days, making it an easy, satisfying meal to enjoy again as a quick lunch.
Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce. Stir well so it stays creamy. A splash of broth or milk stirred in while reheating loosens the sauce, and stirring well keeps the dish creamy rather than dry.
Serving Suggestions for Chicken Pot Pie Pasta
Serve this warm, garnished with fresh parsley, with a green salad or steamed vegetables on the side. Warm bread is great for the last bit of creamy sauce. A scattering of fresh parsley brightens the bowl, and a green salad or steamed vegetables on the side, plus warm bread for the last of the sauce, round it into a full meal.
The creamy sauce starts with a roux, a cooked blend of flour and fat used to thicken sauces and soups, as described in this overview of roux. That simple technique is what gives this chicken pot pie pasta its smooth, rich texture.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Leftover or rotisserie chicken is perfect and makes the dish come together quickly. Leftover or rotisserie chicken keeps this quick, letting you focus on the creamy sauce and the cheesy finish rather than cooking the meat from scratch.
What pasta works best?
Short shapes like penne, rotini, or egg noodles hold the creamy sauce well. Short shapes like penne, rotini, or egg noodles hold the creamy sauce well in their ridges and curves, so they are an ideal choice here.
How do I keep the pasta from getting mushy?
Cook it just under al dente, since it finishes in the warm sauce and under the broiler. Cooking the pasta just under al dente is the key, since it finishes in the warm sauce and under the broiler and would turn soft if fully cooked first.
Do I have to broil it?
No. It is delicious right from the pot. Broiling just adds a bubbly, golden cheese topping. Broiling is not required, since the dish is delicious right from the pot, but it adds a bubbly, golden cheese topping that is hard to resist.
How do I make the sauce smooth?
Whisk the broth and milk into the roux slowly so no lumps form, and simmer until it thickens. Whisking the broth and milk into the roux slowly is the simple way to keep the sauce smooth, then simmering until it thickens gives it that creamy body.
Can I use frozen vegetables?
Yes. Frozen mixed vegetables work perfectly. Just stir them into the warm sauce until heated through. Frozen mixed vegetables work perfectly, so just stir them into the warm sauce until heated through for a quick, hands off addition.
Can I make it ahead?
Yes. It keeps for up to three days and reheats well with a splash of broth or milk. Because it reheats so well, it makes a great make ahead meal, returning to its creamy self with just a splash of broth or milk.
Can I freeze it?
Cream and pasta can change texture when frozen, but it is doable. Thaw and reheat gently, adding liquid as needed. It freezes reasonably well, though cream and pasta can shift in texture, so thaw it gently and warm it slowly, adding a little liquid to bring it back together.
What cheese is best?
Sharp cheddar adds great flavor and melts smoothly. A cheese blend works too. Sharp cheddar adds great flavor and melts smoothly, though a cheese blend works nicely too if you want to mix things up.
What can I serve with it?
A green salad, steamed vegetables, or warm bread all pair nicely. A green salad, some steamed vegetables, or a slice of warm bread all pair nicely and round the meal out beautifully.
A Cozy Comfort Bowl the Family Loves
This chicken pot pie pasta takes everything comforting about chicken pot pie and turns it into an easy, creamy pasta dinner. It is warm, hearty, and ready in about thirty five minutes. It takes everything comforting about chicken pot pie and turns it into an easy, creamy pasta dinner, warm and hearty and ready in about thirty five minutes.
Broil it for a golden cheese topping and add your favorite vegetables to make it your own. It is a flexible, crowd pleasing meal perfect for busy nights. Broil it for a golden cheese topping and add your favorite vegetables to make it your own for a flexible, crowd pleasing meal on busy nights.
If you love creamy, comforting pasta dishes like this, you will also enjoy our cajun chicken pasta, another favorite from our kitchen.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Chicken Pot Pie Pasta
Ingredients
Equipment
Method
- 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.
- 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 to 4 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to form a roux.
- Cook for 1 to 2 minutes to eliminate any raw flour taste.
- 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 to 4 minutes, or until the sauce thickens and coats the back of a spoon.
- Fold in the shredded chicken and frozen vegetables.
- Let everything warm through, about 2 to 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.
- If desired, transfer everything to a baking dish or leave it in your oven safe skillet.
- Top with extra cheese and broil for 2 to 4 minutes, or bake at 375 F for 10 to 15 minutes until bubbly and golden.
- Let cool slightly before serving.
- Garnish with parsley and serve warm for the ultimate comfort meal.
Nutrition
Notes
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