Name: Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 12 oz short pasta (rotini, penne, or shells); 2 tbsp butter; 1 small onion, chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups chicken broth; 1 cup milk or half-and-half; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp dried thyme; Optional: 1 cup shredded cheddar cheese or 1/2 cup grated Parmesan for topping

Description

Chicken Pot Pie Pasta combines the cozy, creamy flavors of classic chicken pot pie with the ease and comfort of a one-pot pasta dinner. Perfect for weeknights and family meals.

Ingredients

2 cups cooked shredded chicken
12 oz short pasta (rotini, penne, or shells)
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 cup milk or half-and-half
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp dried thyme
Optional: 1 cup shredded cheddar cheese or 1/2 cup grated Parmesan for topping

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Instructions

Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a large pot or deep skillet, melt butter over medium heat. Add chopped onions and cook until soft, about 3–4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and stir to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
Slowly whisk in chicken broth and milk, stirring constantly until smooth and slightly thickened.
Add the frozen vegetables, cooked chicken, salt, pepper, and thyme. Simmer for 5–7 minutes until the vegetables are tender and the sauce has thickened.
Add the cooked pasta to the sauce and stir until everything is well combined and heated through.
Optional: Stir in cheese until melted and creamy.
Taste and adjust seasonings if needed. Serve hot.

Notes

Use rotisserie chicken for a quick shortcut.
Swap in egg noodles or whole wheat pasta for variation.
Add mushrooms or fresh herbs for extra flavor.
Use heavy cream for a richer sauce or plant-based milk for dairy-free.
Top with crushed crackers or breadcrumbs for a casserole-style finish.
Refrigerate leftovers for up to 4 days; reheat with a splash of milk or broth.
Not recommended for freezing due to sauce separation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 5g
Sodium: 620mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 80mg