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A bowl of creamy homemade chicken pot pie pasta with rotini noodles, tender chicken pieces, carrots, and peas, coated in a rich, savory sauce and topped with fresh parsley.

Chicken Pot Pie Pasta

5 from 1 vote
A creamy, comforting twist on classic chicken pot pie — this Chicken Pot Pie Pasta combines tender chicken, peas, carrots, and a rich, herbed cream sauce with pasta instead of pie crust. Ready in just 30 minutes for the perfect cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz egg noodles or penne pasta - uncooked
  • 3 cups cooked chicken - shredded (rotisserie preferred)
  • 2 tablespoon butter - unsalted
  • 1 medium onion - diced
  • 3 cloves garlic - minced
  • 3 tablespoon all-purpose flour - for thickening
  • 2 cups chicken broth - low sodium preferred
  • 1 cup heavy cream or half-and-half - or milk for lighter version
  • 1 cup whole milk - can use more broth if preferred
  • 1 teaspoon dried thyme - adds pot pie flavor
  • ½ teaspoon dried sage - optional but adds depth
  • salt and black pepper - to taste
  • 2 cups frozen peas and carrots - do not thaw
  • 1 cup frozen corn - optional
  • ½ cup diced celery - optional
  • ½ cup grated parmesan cheese - stirred in at the end
  • fresh parsley - for garnish

Equipment

  • 1 Large pot or Dutch oven (For boiling pasta and cooking sauce together)
  • 1 Colander (To drain pasta)
  • 1 Wooden spoon (For stirring sauce)
  • 1 Measuring cups and spoons (For accurate measurements)
  • 1 Chef's knife (To dice onion and celery)

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook 2 minutes less than package directions. Drain and reserve 1 cup of pasta water; do not rinse.
  2. In the same pot, melt butter over medium heat. Add diced onion and celery; cook 4–5 minutes until soft. Stir in garlic and cook 1 minute more, being careful not to let it burn.
  3. Sprinkle flour over the vegetables and stir well. Cook 1–2 minutes to remove the raw flour taste. Slowly whisk in chicken broth, cream, and milk until smooth. Simmer 3–4 minutes until the sauce thickens slightly.
  4. Stir in dried thyme and sage. Add frozen peas, carrots, and corn. Cook 2–3 minutes until vegetables are heated through.
  5. Add shredded chicken and cooked pasta to the sauce. Toss everything together until the pasta is evenly coated. Add a bit of reserved pasta water if the sauce is too thick. Stir in parmesan cheese until melted.
  6. Taste and adjust salt and pepper. Remove from heat when the sauce reaches desired thickness. Garnish with fresh parsley and serve immediately while hot and creamy.

Nutrition

Serving: 350gCalories: 520kcalCarbohydrates: 45gProtein: 32gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 710mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 5400IUVitamin C: 10mgCalcium: 180mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

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