Creamy Chicken Pot Pie Pasta Recipe – One-Pot Comfort with Chicken, Veggies & Cream Sauce
This Creamy Chicken Pot Pie Pasta is everything you love about the classic comfort dish—reimagined as a cozy, one-pot pasta dinner. Tender shredded chicken, carrots, peas, and pasta are simmered in a rich, creamy sauce flavored with garlic, thyme, and a touch of butter. It’s hearty, satisfying, and perfect for chilly nights or family dinners. No crust needed—just all the creamy, savory goodness in a bowl. Quick to make and easy to customize, this dish is a weeknight winner with nostalgic flavor.
Equipment
- Large pot or deep skillet
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 8 oz egg noodles or rotini
- 2 cups cooked chicken (shredded or diced)
- 1½ cups frozen mixed vegetables (peas, carrots, corn)
- ½ tsp dried thyme
- ¼ cup grated Parmesan or 2 tbsp cream cheese (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics In a large pot, melt butter over medium heat. Add onion and celery; cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
- Make the Roux Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Add Liquids & Simmer Slowly whisk in chicken broth and milk. Bring to a gentle simmer, stirring until slightly thickened.
- Cook Pasta Add pasta and stir to coat. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender.
- Add Chicken & Veggies Stir in cooked chicken, frozen vegetables, thyme, and Parmesan or cream cheese if using. Simmer for 3–5 minutes until heated through.
- Season & Serve Season with salt and pepper to taste. Let rest for 5 minutes to thicken. Garnish with parsley and serve warm.
Notes
- Use rotisserie or leftover chicken for convenience
- For extra creaminess, add cream cheese or sour cream
- Gluten-free? Use GF pasta and cornstarch instead of flour
- Vegetarian? Swap chicken for mushrooms or chickpeas
- Store leftovers in the fridge for up to 4 days
- Reheat gently with a splash of broth or milk to loosen sauce