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.

Ingredients

Scale

Pasta

12 oz rotini pasta

Chicken & Vegetables

1 lb boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups frozen mixed vegetables (carrots, peas, corn)

Sauce & Seasonings

4 cups chicken broth
1 cup heavy cream (or half and half for a lighter version)
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour

Optional Topping

1 cup shredded cheddar cheese
1 cup breadcrumbs

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