Chicken pot pie pasta brings the flavor of the classic pie into a creamy one skillet pasta with diced chicken, peas, carrots, thyme, and two cheeses. It is ready in about thirty minutes with no crust to roll.
The pasta cooks right in the broth and milk, so the starch thickens the sauce naturally and every noodle soaks up the savory flavor.
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Why This Chicken Pot Pie Pasta Recipe Works
Cooking the pasta in broth and milk builds a creamy sauce without flour or a separate roux, which saves time and a pan.
Thyme, parsley, onion, and garlic recreate the herby filling of a pot pie in a quick, simple way.
Cheddar and parmesan melt in at the end, which gives the sauce body and a savory depth. Adding the cheese off the heat keeps the sauce smooth.
Ingredients for Chicken Pot Pie Pasta
- The dish uses one pound of diced chicken breast, two tablespoons of olive oil, a small diced onion, two cloves of garlic, and eight ounces of rotini or penne.
- The sauce uses two cups of chicken broth, one cup of milk, one cup of frozen peas and carrots, thyme, parsley, one cup of cheddar, and a quarter cup of parmesan.
Chicken breast. Small pieces cook fast and stay tender.
Rotini or penne. The ridges and tubes hold the sauce well.
Frozen peas and carrots. They give classic pot pie color and sweetness.
Thyme and parsley. They bring the herb flavor of the filling.
Cheddar and parmesan. They thicken the sauce and add savory flavor.
How to Make Chicken Pot Pie Pasta
1. Cook the chicken. Heat the oil in a large skillet, season the chicken with salt and pepper, and brown until cooked through, then set it aside.
2. Soften the aromatics. Cook the onion until translucent, then add the garlic for thirty seconds.
3. Add the liquids. Pour in the broth and milk and stir in the pasta, vegetables, thyme, and parsley.
4. Simmer. Bring to a boil, reduce the heat, and simmer uncovered, stirring often, until the pasta is tender.
5. Add the cheese. Return the chicken to the pan and stir in the cheddar and parmesan until melted.
6. Season. Adjust the salt and pepper and serve hot. Taste first, since the broth and cheese already add salt.
Cut the chicken into small, even cubes so it cooks quickly and stays tender. Do not move the pieces for the first minute or two in the pan, because that rest creates browned edges that add flavor to the sauce.
Stir the pasta often while it simmers. The noodles release starch that thickens the liquid, but they can stick to the bottom of the skillet if left alone. A wide pan gives the pasta room to cook evenly.
How to Serve Chicken Pot Pie Pasta
Serve the pasta hot in bowls with extra parsley and black pepper, plus a simple green salad. Crusty bread is also good for scooping up extra sauce. For more pot pie flavors, try slow cooker chicken pot pie, homemade chicken pot pie casserole, lemon garlic chicken pasta, or creamy pesto chicken pasta.
How to Store and Reheat Chicken Pot Pie Pasta
Refrigerate leftovers in an airtight container for up to three days. The pasta absorbs sauce as it stands, so reheat with a splash of milk or broth over low heat. Freeze for up to two months, though the texture is softer after thawing.
Tips and Variations for Chicken Pot Pie Pasta
Flag the allergens. This pasta contains wheat, milk, and possibly soy, so check labels on the pasta, broth, and cheese.
Do not taste raw chicken. Taste the sauce only after the chicken is fully cooked, and wash your hands and tools after handling it.
Check the temperature. Chicken is safe at 165 F.
Shred your own cheese. It melts smoother. Packaged shreds contain starch that can leave the sauce slightly gritty.
Use warm liquid. It brings the sauce to a simmer faster. Cold liquid slows the pan and delays the pasta.
Add vegetables. Mushrooms or celery fit well. Cook them with the onion so they soften first.
Make it lighter. Use low fat milk and less cheese. The sauce will be thinner, so simmer a little longer.
Check trusted guidance. See the University of Wisconsin Extension leftovers guidance for reheating and storing leftovers.
The sauce looks thin at first and thickens quickly as the pasta finishes and the cheese melts. If it becomes too thick, add a splash of warm broth or milk, and if it is too thin, simmer a minute or two longer.
Use rotisserie chicken to save time. Shred about three cups and add it with the cheese at the end, since it only needs warming. Fresh or frozen green beans, corn, or spinach also fit well in place of the peas and carrots.
Frequently Asked Questions About Chicken Pot Pie Pasta
What does chicken pot pie pasta taste like?
It has the creamy, herby flavor of pot pie filling with tender pasta instead of a crust. The peas and carrots add sweetness, and the thyme gives it the familiar pie aroma.
Can you make chicken pot pie pasta ahead of time?
Yes. Cook it fully, refrigerate it, and reheat with a splash of milk.
Can you freeze chicken pot pie pasta?
Yes, for up to two months, though the pasta softens a little when thawed.
Can I use gluten free pasta?
Yes. Check the cooking time because it may differ from regular pasta. Gluten free noodles often absorb more liquid, so keep extra broth ready.
Can I use cooked chicken?
Yes. Add it at the end so it only warms through. Rotisserie chicken is the quickest option and adds extra flavor from the roasting.
Chicken Pot Pie Pasta
Equipment
- Large deep skillet
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts diced
- ½ tsp salt
- ¼ tsp black pepper
- 1 small onion diced
- 2 cloves garlic minced
- 2 cup chicken broth
- 1 cup milk
- 8 oz rotini or penne pasta
- 1 cup frozen peas and carrots
- ½ tsp dried thyme
- ½ tsp dried parsley
- 1 cup shredded cheddar cheese
- ¼ cup grated parmesan cheese
Instructions
Cooking
- Cook. Brown the seasoned chicken in the oil until cooked through and set aside.
- Soften. Cook the onion until translucent, then add the garlic for 30 seconds.
- Simmer. Add the broth, milk, pasta, vegetables, and herbs and simmer uncovered until the pasta is tender.
- Melt. Return the chicken and stir in the cheddar and parmesan until melted.
- Serve. Adjust the seasoning and serve hot.
