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Chicken Pot Pie Pasta

A hearty and satisfying meal that combines tender chicken, savory vegetables, and creamy sauce, reminiscent of the beloved classic chicken pot pie.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (e.g., penne or rotini) Use any short pasta like penne or rotini that holds up well with the creamy sauce.
  • 1 tbsp olive oil Can be replaced with butter for a richer flavor.
  • 1 onion, chopped Use fresh onion for best flavor.
  • 2 carrots, diced Fresh carrots preferred for crunch.
  • 2 celery stalks, diced Add crunch and flavor.
  • 2 cloves garlic, minced Adjust amount to taste.
Main Ingredients
  • 2 cups cooked chicken, shredded Store-bought rotisserie chicken simplifies prep.
  • 1 cup frozen peas Adds a sweet touch.
  • 2 cups chicken broth For moisture and flavor.
  • 1 cup heavy cream Substitute half with milk for a lighter version.
  • 1 tsp dried thyme Sprinkle for herbal flavor.
  • Salt and pepper to taste Adjust according to preference.
  • 1 cup shredded cheddar cheese (optional) Adds savory depth; optional for dairy-free.

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain once cooked, and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery; sauté until vegetables are tender, about 5-7 minutes.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Add the shredded chicken, frozen peas, chicken broth, and heavy cream to the skillet.
  2. Sprinkle in dried thyme, salt, and pepper; stir well and cook until heated through.
  3. Fold in the cooked pasta until everything is well combined.
  4. If desired, sprinkle shredded cheddar cheese on top and allow it to melt into the mixture.
  5. Dish out the creamy chicken pot pie pasta while hot and relish the comfort it brings!

Notes

To prepare ahead, cook the pasta and store separately from the sauce. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to three months. Allow to sit after cooking for a thicker consistency.