Chicken Pot Pie Pasta

Name: Chicken Pot Pie Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 10 oz package dried egg noodles; 3 Tbsp unsalted butter divided; 1 Tbsp olive oil; 1 lb boneless skinless chicken breasts cut into 1/2″ pieces; 1 tsp dried Italian seasoning; 1 tsp kosher salt divided; 1 medium yellow onion diced; 2 stalks celery diced; 4 cloves garlic minced; 10-12 oz bag frozen peas and carrots; 8 oz can whole kernel corn drained; 2 Tbsp all purpose flour; 2 cups reduced sodium chicken broth; 1 cup heavy whipping cream; 1 tsp dried parsley; 1/2 tsp black pepper; 1/2 tsp dried thyme; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp paprika; 1/8 tsp ground nutmeg

written by :

Eliza Nooman

April 1, 2025

Discover the delicious fusion of comfort food with Chicken Pot Pie Pasta! This creamy, hearty dish combines the flavors of classic chicken pot pie and pasta for a satisfying meal. Perfect for weeknights or family dinners, with easy preparation and customizable options

Jump to Recipe·Print Recipe

If you’re a fan of classic chicken pot pie, you’re going to love this easy and comforting Chicken Pot Pie Pasta. Combining the rich, creamy flavors of the beloved pot pie filling with the heartiness of pasta, this dish is a perfect fusion of comfort food and convenience. Whether you’re cooking for a busy weeknight dinner or a cozy weekend meal, this recipe delivers all the flavors you crave in a fraction of the time. Plus, it’s so easy to make, you’ll find yourself whipping it up regularly.

Why Chicken Pot Pie Pasta is so Special

Chicken pot pie has long been a favorite for its creamy filling and flaky crust, but sometimes, you just don’t have the time (or energy) to make the traditional version from scratch. This Chicken Pot Pie Pasta takes all the delicious flavors of a pot pie and puts them into a one-pan pasta dish, perfect for families or anyone looking for a comforting, quick meal. The creamy sauce made with chicken, vegetables, and pasta will have everyone at the table asking for seconds. Plus, it’s easy to customize, so you can add extra veggies, herbs, or spices to suit your tastes.

What do I need to make this recipe?

Noodles – I prefer the “No Yolks” brand of egg noodles, but any type of egg noodles will work just fine.

Butter – I usually choose unsalted butter to have full control over the salt content.

Olive Oil – Combining olive oil with butter allows you to cook the chicken at a higher temperature without worrying about the butter burning.

Chicken – Boneless, skinless chicken breast is a great option for this dish, though chicken tenders will work as well.

Seasonings – These will add lots of depth and flavor to the dish.

Onion – I recommend using yellow onions, but you can also substitute white onions if needed.

Celery – Any celery stalks will work for this recipe.

Garlic – If you prefer pre-minced garlic, you can substitute about 1/2 to 1 tablespoon for fresh garlic.

Peas and Carrots – I like using frozen peas and carrots, especially the kind with diced carrots for convenience.

Corn – You can swap canned corn for frozen corn (about 1 cup).

Flour – Regular all-purpose flour works perfectly for this recipe.

Chicken Broth/Stock – You can use either chicken broth or stock, but I recommend opting for the reduced-sodium version for better control over the saltiness.

Heavy Cream – Often labeled as heavy whipping cream, but if you don’t have it, you can substitute half-and-half or evaporated milk.

How to make chicken pot pie pasta?

Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Cook the pasta according to the package instructions. Once done, drain the pasta and toss it with a little olive oil to prevent sticking. Set it aside.

Prepare the Chicken: In a large skillet or shallow Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. When hot, add diced chicken and season with Italian seasoning and ½ teaspoon of kosher salt. Cook for about 4-5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set it aside, but don’t clean the skillet.

Cook the Vegetables: Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the onion and celery and cook for 3-5 minutes, stirring often, until softened. Add garlic and cook for about 30 seconds, or until fragrant. Then, add frozen peas, carrots, and canned corn, stirring well to combine.

Add the Liquids: Sprinkle in the flour and stir to coat the vegetables. Let it cook for 30 seconds to remove the raw flour taste. Gradually pour in the chicken broth, stirring as you go. Then, add the heavy cream. Season with the remaining ½ teaspoon of salt, parsley, black pepper, thyme, onion powder, garlic powder, paprika, and nutmeg. Stir everything together, then increase the heat to medium-high and bring it to a boil.

Thicken the Sauce: Once the mixture is boiling, reduce the heat to low and let it simmer, stirring occasionally, for about 5 minutes, or until the sauce thickens and can coat the back of a spoon.

Combine and Serve: Add the cooked chicken and drained pasta to the skillet and stir to combine everything evenly. Serve hot, garnished with freshly ground black pepper.

Herbs and Spices

To give your Chicken Pot Pie Pasta extra depth of flavor, season it with a combination of herbs and spices. Fresh thyme and rosemary are classic choices, but don’t hesitate to experiment with garlic powder, onion powder, and a pinch of nutmeg. A dash of paprika adds a subtle smokiness to the dish.

Texture Variations

If you enjoy added texture in your dishes, consider incorporating crunchy elements. Top the pasta with fried onions or crushed crackers before serving, or even add a handful of toasted almonds for a nutty crunch. You can also experiment with adding a variety of vegetables to change up the texture, such as parsnips, potatoes, or even green beans.

Presentation Tips

Chicken Pot Pie Pasta can be served in a casserole dish for a family-style meal, or in individual portions for a more refined presentation. Garnish with fresh herbs like parsley or thyme, and a generous sprinkle of black pepper for added flavor and color.

Frequently Asked Questions (Chicken Pot Pie Pasta)

Can I use rotisserie chicken for this recipe?
- Yes! Using rotisserie chicken is a fantastic way to save time while still adding a lot of flavor to your dish. Simply shred or chop the chicken and add it to the recipe where you would normally use cooked chicken.
What pasta shapes work best for Chicken Pot Pie Pasta?
- Pasta shapes like penne, fusilli, or rotini are ideal for this recipe because their shapes allow the creamy sauce to cling to every piece. However, feel free to experiment with any pasta you have on hand!
How can I make Chicken Pot Pie Pasta spicier?
- If you like a bit of heat, consider adding some crushed red pepper flakes, a finely chopped jalapeño, or a splash of hot sauce to the sauce mixture. Just be mindful of the spice level to keep the creamy flavors balanced.
Can I make this dish ahead of time?
- Absolutely! You can prepare the dish a day ahead, refrigerate it, and reheat it when you’re ready to serve. The flavors will continue to meld together overnight, making it even more delicious. Just reheat gently to avoid overcooking the pasta.
Is Chicken Pot Pie Pasta freezer-friendly?
- Yes, you can freeze Chicken Pot Pie Pasta! Allow it to cool completely before storing it in an airtight container. It can be frozen for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it in the oven or on the stovetop.

Conclusion

Chicken Pot Pie Pasta is a comforting, versatile dish that brings together the best of both worlds: the creamy goodness of a chicken pot pie and the heartiness of pasta. With simple ingredients, easy preparation methods, and plenty of room for customization, this dish is perfect for any occasion, whether it’s a busy weeknight or a cozy family dinner. Try different variations, add your favorite vegetables, or make it ahead of time for a stress-free meal. Enjoy the warm, delicious flavors of Chicken Pot Pie Pasta and share it with those you love!

Chicken Pot Pie Pasta

Author: Eliza Nooman
Total Time: 40 minutes

Print Recipe

Description

Discover the delicious fusion of comfort food with Chicken Pot Pie Pasta! This creamy, hearty dish combines the flavors of classic chicken pot pie and pasta for a satisfying meal. Perfect for weeknights or family dinners, with easy preparation and customizable options

Instructions

Boil pasta

Bring a large pot of salted water to a boil. Boil noodles according to package directions. Drain and toss with a bit of olive oil to prevent sticking. Set aside.

Cook chicken

To a large skillet or shallow dutch oven, add 1 Tbsp butter and 1 Tbsp olive oil and heat over MED heat.
Once hot, add diced chicken and season with Italian seasoning and 1/2 tsp of kosher salt. Cook, stirring occasionally, for about 4-5 minutes, until golden brown and cooked through. Remove to a plate, but don’t clean out the skillet.

Cook veggies

Add remaining 2 Tbsp butter to the same skillet. Once melted, add onion and celery and cook 3-5 minutes, stirring occasionally, until softened. Add garlic and cook about 30 seconds, until fragrant.
Add frozen peas and carrots, and canned corn, and stir well to combine.

Add liquids

Add flour and stir well to coat the veggies. Cook for about 30 seconds, to get the taste of raw flour out.
Slowly pour in chicken stock, stirring as you pour, then pour in heavy cream. Add remaining 1/2 tsp salt, parsley, black pepper, thyme, onion powder, garlic powder, paprika, and nutmeg. Stir well increase heat to MED HIGH and bring to a boil.

Thicken

Once boiling, reduce heat to LOW and simmer, stirring occasionally, for about 5 minutes, or until thickened enough to generously coat the back of a wooden spoon.

Combine and serve