Quick Chicken Pot Pie Pasta Recipe | Creamy One-Pan Dinner with Chicken, Veggies & Pasta
This Quick Chicken Pot Pie Pasta is a delicious twist on the classic comfort dish—bringing all the creamy, savory goodness of chicken pot pie into a fast, one-pan pasta dinner. Tender chicken, mixed vegetables, and pasta are simmered in a rich, garlicky cream sauce with hints of thyme and parmesan. It’s warm, satisfying, and ready in under 30 minutes—perfect for busy weeknights, family meals, or when you’re craving something cozy without the fuss of baking a pie.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 2 cups short pasta (egg noodles, rotini, or penne)
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- ½ cup chopped celery
- ½ cup chopped onion
- 2 tbsp butter
- 1 tsp garlic powder
- ½ tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk or cream
- 1 cup chicken broth
- Optional: 1 cup shredded cheese, biscuit crumbles, or puff pastry croutons
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and celery; sauté until softened.
- Stir in garlic powder, thyme, parsley, salt, and pepper. Cook for 1 minute.
- Add chicken broth, milk or cream, and cream of chicken soup. Stir until smooth.
- Add uncooked pasta directly into the sauce. Simmer, stirring occasionally, until pasta is tender (about 10–12 minutes).
- Fold in cooked chicken and frozen vegetables. Simmer for 5–7 minutes until heated through and creamy.
- Optional: Top with shredded cheese or biscuit crumbles. Cover briefly to melt or crisp.
- Taste and adjust seasoning before serving.
Notes
- Use rotisserie chicken and frozen veggies to save time.
- Whole wheat pasta and low-fat dairy make it lighter.
- For thicker sauce, simmer uncovered or add a cornstarch slurry.
- Great for leftovers—store in fridge or freezer for easy reheating.