Chicken Pot Pie Pasta is a comforting and creamy dish that combines the rich flavors of a classic chicken pot pie with the heartiness of pasta. Tender chicken, savory vegetables, and a luscious, seasoned sauce come together to create a warm and satisfying meal—without the need for a pie crust! Perfect for a cozy family dinner, this easy one-pot recipe delivers all the homestyle goodness of a pot pie in a quick and delicious pasta dish.
Ingredients:
- 8 oz rotini or penne pasta
- 1 lb cooked chicken breast, shredded or cubed
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt butter and add the diced onion and celery. Sauté for 3-4 minutes until softened.
- Sprinkle flour over the vegetables and stir for 1-2 minutes to cook off the raw flour taste.
- Slowly whisk in the chicken broth, stirring constantly until smooth and starting to thicken.
- Add the heavy cream, garlic powder, thyme, salt, and pepper. Stir well to combine.
- Add the cooked chicken, peas, carrots, and corn, stirring to heat everything through.
- Add the cooked pasta to the skillet, stirring to coat it evenly with the creamy sauce.
- Garnish with chopped parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings