If you’re craving the comforting flavors of a classic chicken pot pie but want something quicker and a little more playful, this Chicken Pot Pie Pasta is exactly what you need. This dish brilliantly combines tender chicken, a medley of vegetables, and creamy, herb-infused sauce all tossed with perfectly cooked rotini pasta. It’s the heartwarming taste of chicken pot pie reinvented for pasta lovers—a luscious, satisfying meal that feels like a warm hug on a plate. Trust me, once you try this Chicken Pot Pie Pasta, it will quickly become a favorite weeknight dinner go-to!

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Chicken Pot Pie Pasta lies in its simple yet essential ingredients. Each one contributes to the rich, creamy texture, the savory depth, and the colorful, fresh appeal of the dish. From the wholesome pasta to the blend of herbs, these ingredients come together effortlessly to create unforgettable comfort food.

12 oz rotini pasta: The perfect shape to catch the creamy sauce and hold all the flavors in every bite.
1 lb boneless, skinless chicken breasts, diced: Tender protein that soaks up all the seasoning and sauce beautifully.
2 tablespoons olive oil: Provides a lovely base for sautéing the chicken and vegetables with a subtle richness.
1 medium onion, diced: Adds sweetness and depth when cooked until translucent.
2 cloves garlic, minced: Brings a fragrant punch that elevates the entire dish.
2 cups frozen mixed vegetables (carrots, peas, corn): A colorful assortment that gives texture and freshness, just like a traditional pot pie.
4 cups chicken broth: The flavorful foundation for the sauce, adding warmth and moisture.
1 cup heavy cream: Creates that luscious, velvety sauce—sub half and half for a lighter twist.
1 teaspoon thyme: An earthy herb that pairs beautifully with the chicken and cream.
1 teaspoon parsley: Adds a fresh, bright note that balances the richness.
1/2 teaspoon salt: Enhances all the flavors perfectly without overpowering.
1/2 teaspoon black pepper: Offers just the right amount of subtle heat.
1/4 cup all-purpose flour: Thickens the sauce to a creamy, dreamy consistency.
1 cup shredded cheddar cheese (optional): For a golden, gooey touch if you choose to bake the dish.
1 cup breadcrumbs (optional for topping): Adds a delightful crunch when baked on top for extra texture.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Drain the pasta and set it aside. This step ensures your pasta is perfectly tender yet firm enough to hold up in the creamy sauce later.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, seasoned generously with salt and pepper. Cook for 6 to 8 minutes until the chicken turns golden brown and is cooked through. This searing locks in flavor and gives the chicken a lovely texture that contrasts wonderfully with the creamy sauce.

Step 3: Sauté Onion and Garlic

To the cooked chicken, add the diced onion and minced garlic. Stir and cook for 2 to 3 minutes until the onions become translucent and fragrant. This step builds the aromatic base that makes the Chicken Pot Pie Pasta irresistibly savory.

Step 4: Create the Creamy Sauce

Stir in the frozen mixed vegetables, chicken broth, heavy cream, thyme, parsley, and flour. Keep the heat on medium and cook for 5 to 7 minutes, stirring occasionally. The flour will thicken the mixture into a rich sauce that envelops the chicken and veggies in creamy goodness.

Step 5: Combine Pasta and Sauce

Add the drained rotini pasta into the skillet and stir everything together. Make sure each piece of pasta is coated generously with the sauce, creating that perfect melding of flavors and textures unique to Chicken Pot Pie Pasta.

Step 6: Optional Baking for a Golden Finish

If you’re in the mood for a bubbly, golden crust, transfer the mixture to a baking dish. Sprinkle the top with shredded cheddar cheese and breadcrumbs. Bake at 350°F (175°C) for 15 to 20 minutes until the top is beautifully golden and crisp. This step adds a delightful crunchy contrast to the creamy pasta beneath.

Step 7: Serve and Enjoy

Whether you enjoy it straight from the skillet or as a baked casserole, serve the Chicken Pot Pie Pasta hot. It’s a dish that comforts and delights, perfect for cozy dinners or impressing friends with a cozy classic twist.

How to Serve Chicken Pot Pie Pasta

Garnishes

A sprinkle of fresh parsley or thyme leaves adds not only visual appeal but also a fresh burst of herbal brightness. For an extra touch, a little cracked black pepper or a grating of sharp cheddar cheese on top can enhance the flavors beautifully.

Side Dishes

This hearty dish pairs wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. Crusty bread or garlic bread alongside helps scoop up every last bit of that creamy sauce, making the meal even more satisfying.

Creative Ways to Present

For a fun twist, serve the Chicken Pot Pie Pasta in individual ramekins and top with a small puff pastry square before baking for mini pot pies. Or, offer it alongside roasted vegetables for a colorful and hearty plate that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

You can store leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it a fantastic next-day meal.

Freezing

This dish freezes well if you want to prepare in advance. Freeze in portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce has thickened too much, stir in a splash of chicken broth or cream to loosen it back up to creamy perfection.

FAQs

Can I use other types of pasta for Chicken Pot Pie Pasta?

Absolutely! While rotini is ideal for holding the creamy sauce, penne, shells, or even elbow macaroni work wonderfully as well.

Is there a vegetarian version of this dish?

Yes, simply omit the chicken and add more vegetables or substitute with plant-based protein like tofu or chickpeas to keep it hearty and flavorful.

Can I make this dish dairy-free?

Try using a dairy-free cream alternative and a plant-based cheese substitute to make it suitable for dairy-free diets without losing the creamy texture.

How spicy is Chicken Pot Pie Pasta?

This recipe is mild and comforting but you can always add a pinch of cayenne pepper or red chili flakes if you want a little kick.

Can I prepare the sauce ahead of time?

Yes, you can make the sauce up to a day in advance and store it in the fridge. Just reheat gently before combining with freshly cooked pasta and chicken for best results.

Final Thoughts

Chicken Pot Pie Pasta is one of those dishes you’ll smile about long after the last bite because it hits all the right notes of cozy comfort and flavorful delight. It’s simple enough for a weeknight dinner but special enough to share with loved ones anytime. Go ahead and give this recipe a try—your taste buds will thank you, and it may just become your new favorite comfort food classic!

Chicken Pot Pie Pasta Recipe

★★★★★

5 from 11 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4–6 servings 1x
Diet: Low Salt

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Description

This comforting Chicken Pot Pie Pasta combines tender diced chicken, hearty rotini pasta, and mixed vegetables in a creamy, seasoned sauce reminiscent of classic chicken pot pie flavors. It’s an easy one-pot dish that can be enjoyed as is or baked with a cheesy breadcrumb topping for extra texture and warmth.

Instructions

Cook the pasta: In a large pot, bring water to a boil with a pinch of salt. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add diced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes.
Sauté aromatics: Add diced onion and minced garlic to the skillet with the chicken. Cook for 2-3 minutes until the onion becomes translucent and fragrant.
Make the sauce: Stir in the frozen mixed vegetables, chicken broth, heavy cream, thyme, parsley, and flour. Cook on medium heat, stirring frequently, until the sauce thickens, about 5-7 minutes.
Combine pasta and sauce: Add the cooked rotini pasta into the skillet and stir thoroughly to combine all the ingredients evenly.
Bake with topping: If desired, transfer the pasta mixture into a baking dish. Sprinkle shredded cheddar cheese and breadcrumbs on top. Bake at 350°F (175°C) for 15-20 minutes until the topping is golden and bubbly.
Serve: Serve hot, either directly from the skillet or from the baked dish, and enjoy the creamy, comforting flavors.

Notes

For a lighter sauce, substitute heavy cream with half and half.
To make it gluten-free, use gluten-free pasta, flour substitutes, and breadcrumbs.
The optional cheese and breadcrumb topping adds a crunchy texture and extra flavor but can be omitted for a simpler dish.
Leftovers store well in the refrigerator for up to 3 days; reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Boiling, Sautéing, Baking (optional)
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 85 mg

Keywords: chicken pot pie pasta, creamy chicken pasta, comfort food, one pot pasta, easy dinner recipe