Chicken Pot Pie Pasta

A cozy one-pot pasta that combines the creamy, comforting flavors of classic chicken pot pie with tender pasta, juicy chicken, and colorful vegetables. It’s rich, creamy, and perfect for an easy family dinner.

Ingredients

For the Chicken:

• 2 tablespoons olive oil
• 1 ½ lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme

For the Pasta:

• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• 12 oz penne, rotini, or bow-tie pasta
• 1 cup frozen peas
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ¼ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese

Optional Topping:

• ½ cup shredded mozzarella
• ½ cup crushed buttery crackers
• 1 tablespoon melted butter
• Fresh parsley, chopped

Directions

1. Cook the Chicken

• Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
• Season the chicken with salt, black pepper, garlic powder, and thyme.
• Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
• Transfer the chicken to a plate and set aside.

2. Sauté the Vegetables

• Reduce the heat to medium and add the butter to the same skillet.
• Add the onion, carrots, and celery.
• Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
• Add the minced garlic and cook for another 30 seconds.

3. Make the Creamy Sauce

• Sprinkle the flour over the vegetables.
• Stir continuously for about 1 minute to cook the flour.
• Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps.
• Add the milk and heavy cream.
• Stir until the mixture begins to thicken.

4. Add the Pasta

• Add the uncooked pasta directly to the skillet.
• Stir in dried thyme, parsley, onion powder, salt, and black pepper.
• Bring to a gentle simmer.
• Cover and cook according to the pasta package directions, usually about 10–14 minutes.
• Stir every few minutes to prevent the pasta from sticking.

5. Add the Chicken and Peas

• Once the pasta is nearly tender, return the cooked chicken to the skillet.
• Add the frozen peas.
• Stir well and cook for another 3–4 minutes, until the peas are heated through and the pasta is completely tender.

6. Finish the Sauce

• Stir in the Parmesan cheese.
• Continue cooking for 1–2 minutes until the cheese melts and the sauce becomes creamy.
• If the sauce is too thick, add a splash of chicken broth or milk.

7. Optional Cheesy Topping

• For an extra comforting pot-pie-style finish, sprinkle mozzarella over the top.
• Mix crushed buttery crackers with melted butter and sprinkle over the cheese.
• Place under the broiler for 1–2 minutes until bubbly and lightly golden. Watch carefully so it doesn’t burn.

8. Serve

• Remove from the heat and let the pasta rest for 5 minutes.
• Garnish with fresh parsley.
• Serve warm.

Q/S — Quantity & Serving Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: About 45 minutes
• Servings: 6
• Difficulty: Easy
• Cooking Method: One-pot/stovetop
• Best Pasta: Penne, rotini, shells, or bow-tie

Nutrition Information

Approximate per serving, without optional mozzarella and cracker topping:

• Calories: 620
• Protein: 39 g
• Carbohydrates: 63 g
• Fat: 24 g
• Saturated Fat: 11 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 780 mg

Nut Information

• This recipe does not naturally contain tree nuts or peanuts.
• Parmesan cheese and other dairy products are not nuts.
• If using packaged crackers, broth, or shredded cheese, check labels for possible nut cross-contact if cooking for someone with a severe allergy.
• For a completely nut-free version, choose products labeled according to your allergy requirements.

Recipe Tips

• Use chicken thighs for extra tenderness and flavor, or chicken breast for a leaner option.
• Don’t rinse the pasta before adding it; the starch helps naturally thicken the creamy sauce.
• Cut the vegetables fairly small so they cook at the same rate as the pasta.
• Add the peas near the end to keep them bright and sweet.
• If you want more classic pot-pie flavor, add ½ teaspoon poultry seasoning.
• For extra richness, stir in 2 oz softened cream cheese along with the Parmesan.
• Leftovers can be refrigerated in an airtight container for up to 3–4 days.
• Reheat gently with a splash of milk or chicken broth to loosen the sauce.