🥧🍝 Creamy Chicken Pot Pie Pasta

If you love the comforting flavors of chicken pot pie but want an easy one-pot meal, this Creamy Chicken Pot Pie Pasta is the perfect solution. Tender chicken, pasta, mixed vegetables, and a rich, creamy herb sauce come together in under an hour for a cozy family dinner.

⏱️ Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

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🛒 Ingredients

🍗 Chicken & Pasta

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1½ pounds boneless, skinless chicken breasts, diced
• 12 ounces penne, rotini, or egg noodles
• 1 small onion, diced
• 3 cloves garlic, minced

🥕 Vegetables

• 1 cup frozen peas
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup sliced mushrooms (optional)

🥣 Creamy Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste

🧀 Optional Finish

• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

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👩‍🍳 Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta until al dente according to the package directions.
3. Drain and set aside.

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2. Cook the Chicken

1. Heat the olive oil and 2 tablespoons butter in a large skillet or Dutch oven.
2. Season the chicken with salt and pepper.
3. Cook for 6–8 minutes, until golden and fully cooked.
4. Transfer to a plate.

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3. Sauté the Vegetables

1. In the same pan, cook the onion, carrots, celery, and mushrooms for 5–6 minutes.
2. Stir in the garlic and cook for 30 seconds.

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4. Make the Cream Sauce

1. Melt the remaining 3 tablespoons butter.
2. Stir in the flour and cook for 1 minute.
3. Slowly whisk in the chicken broth.
4. Add the milk and heavy cream, whisking until smooth.
5. Stir in thyme, parsley, garlic powder, onion powder, salt, and pepper.
6. Simmer for 4–5 minutes, until slightly thickened.

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5. Combine Everything

1. Return the cooked chicken to the skillet.
2. Stir in the peas.
3. Add the cooked pasta and toss until coated in the creamy sauce.
4. If desired, stir in the Parmesan cheese until melted.

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6. Serve

Garnish with fresh parsley and extra Parmesan cheese. Serve hot.

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🍽️ Serving Suggestions

Serve with:

• 🥖 Warm buttermilk biscuits
• 🧄 Garlic bread
• 🥗 Green salad
• 🥦 Steamed broccoli
• 🌽 Buttered corn

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💡 Tips & Variations

• Use rotisserie chicken to save time.
• Add frozen corn or green beans for more pot pie flavor.
• Swap egg noodles for shells or rotini to hold more sauce.
• For extra richness, add 4 ounces of softened cream cheese.
• Sprinkle the finished dish with buttery toasted breadcrumbs for a “pot pie crust” crunch.

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🧊 Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months (the sauce may thicken slightly after thawing).
• Reheating: Warm gently on the stovetop or in the microwave with a splash of milk or chicken broth to restore the creamy consistency.

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🍴 Approximate Nutrition (Per Serving)

• Calories: 590
• Protein: 35 g
• Carbohydrates: 43 g
• Fat: 29 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 690 mg

Creamy Chicken Pot Pie Pasta brings together everything you love about a classic chicken pot pie—tender chicken, wholesome vegetables, and a rich, velvety sauce—in an easy, comforting pasta dish that’s perfect for any night of the week. 🍝🥧✨