I absolutely love this Chicken Pot Pie Pasta Recipe because it combines all the cozy, comforting flavors of a classic chicken pot pie into a quicker, pasta-based dish. It’s like a warm, creamy hug in a bowl—perfect for busy weeknights when you want something hearty but without the fuss of making pie crust. When I first tried this recipe, I was so impressed by how effortlessly it came together and how every bite reminded me of that classic pot pie filling I grew up loving.
You’ll find that this Chicken Pot Pie Pasta Recipe is a versatile crowd-pleaser that works beautifully for family dinners, potlucks, or anytime you want a reassuring meal that feels homemade. Plus, it’s a wonderful way to use leftover chicken or rotisserie chicken, saving time while still delivering rich flavor and satisfying textures.
Why You’ll Love This Recipe
- Comfort Food Made Simple: All the flavors of chicken pot pie without the pie crust hassle.
- Versatile and Quick: Ready in about 50 minutes with pantry-friendly ingredients.
- Great for Leftovers: Perfect use for cooked or rotisserie chicken you have on hand.
- Family Friendly: My family always asks for seconds—the creamy sauce and tender noodles win them over every time.
Ingredients You’ll Need
The ingredients for this Chicken Pot Pie Pasta Recipe come together to create a rich, creamy sauce packed with tender vegetables and chicken. I always pick fresh veggies when I can—it really makes a difference in flavor and texture.
- Cooked shredded chicken: Rotisserie chicken works wonders to save time and add juicy flavor.
- Wide egg noodles: Their broad surface holds the sauce beautifully—don’t substitute for thin noodles here.
- Butter: The base fat for sautéing veggies and making the roux.
- Onion: Adds sweetness and depth when softened.
- Celery: Classic pot pie veggie that brings a subtle crunch.
- Carrots: Provide natural sweetness and color.
- Garlic: A flavor booster that’s essential in creamy sauces.
- All-purpose flour: Thickens the sauce; toast it well for best flavor.
- Chicken broth: Gives that rich, savory backbone to the sauce.
- Heavy cream: Makes the sauce luxuriously creamy and smooth.
- Dried thyme and sage: Classic herbs for that authentic pot pie taste.
- Salt and black pepper: Season to taste; these bring all the flavors together.
- Frozen peas and corn: Add sweet pops of color and taste—no thawing needed.
- Grated Parmesan cheese: Adds a nutty umami kick right at the end.
- Fresh parsley: Brightens the dish with fresh herbal notes.
Variations
I love how flexible this Chicken Pot Pie Pasta Recipe is—feel free to switch up veggies or try different herbs to make it yours. It’s the kind of recipe that welcomes your kitchen creativity.
- Vegetarian Version: Substitute chicken broth with vegetable broth and add mushrooms or tofu for protein—my sister swears by this and her family enjoys it just as much!
- Gluten-Free: Use gluten-free flour and gluten-free pasta; just be sure to adjust cooking times accordingly.
- Extra Veggies: I sometimes toss in chopped green beans or diced potatoes for more texture and heartiness.
- Cheesy Twist: Stir in shredded cheddar or mozzarella along with the Parmesan for a cheesier sauce that kids adore.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook Your Noodles to Perfection
Start by boiling the egg noodles in a large pot of salted water until they’re just al dente—this usually takes about 7-9 minutes depending on your pasta. I like to salt the water well; it seasons the noodles from the inside out. Once cooked, drain and set aside, but save a splash of the pasta water just in case you want to loosen the sauce later.
Step 2: Sauté the Veggies for That Classic Base
In a large skillet or Dutch oven, melt the butter over medium heat. Toss in the diced onion, celery, and carrots, cooking until they soften—about 8-10 minutes. This gentle simmering lets the veggies release their sweetness, which is key for a flavorful sauce. Then add the garlic and cook it just until fragrant, about 1-2 minutes—you don’t want it to burn!
Step 3: Build the Creamy Sauce
Sprinkle the flour over the veggies and stir well to coat everything. Cook this mixture for 1-2 minutes to get rid of that raw flour flavor—patience here pays off in a smooth sauce. Then gradually pour in the chicken broth and heavy cream, whisking constantly to avoid lumps. Add the dried thyme, sage, salt, and pepper, then let it simmer for about 5 minutes until thickened to a luscious consistency.
Step 4: Add Chicken, Veggies & Noodles
Stir in your shredded cooked chicken, frozen peas, and corn, giving everything a nice warm-up for 3-4 minutes until heated through and tender. Finally, fold in the cooked egg noodles, tossing gently so the creamy sauce coats every strand without breaking the noodles. This mix is where it all comes together—the flavors meld and the texture delights.
Step 5: Finish with Cheese and Fresh Herbs
Remove the skillet from heat and stir in the grated Parmesan and chopped parsley. I find this step brightens the whole dish and adds a bit of freshness to balance the richness. Once incorporated, you’re ready to plate and serve your Chicken Pot Pie Pasta Recipe!
Pro Tips for Making Chicken Pot Pie Pasta Recipe
- Savory Sauce Base: Toast your flour with the veggies a bit before adding liquids to give the sauce a richer, deeper flavor.
- Don’t Overcook Noodles: Keep them al dente since they’ll soften more once mixed with the sauce.
- Frozen Veggies Straight In: I love adding peas and corn frozen so I save prep time without sacrificing texture.
- Fresh Herbs at the End: Add parsley last to keep its brightness and fresh flavor intact.
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
I like to sprinkle extra grated Parmesan and a little more fresh parsley on top right before serving. Sometimes I add a pinch of freshly ground black pepper or a light dusting of smoked paprika for a subtle warmth. These simple garnishes make the dish look inviting and add layers of flavor.
Side Dishes
Since this Chicken Pot Pie Pasta Recipe is rich and creamy, I usually pair it with crisp, fresh sides like a simple green salad dressed in lemon vinaigrette or roasted Brussels sprouts. Garlic bread or crusty rolls also make a great accompaniment if you want something to soak up the sauce.
Creative Ways to Present
For special occasions, I’ve served this pasta in mini cast iron skillets or individual ramekins topped with a sprinkle of cheese and a little parsley. It feels cozy and a bit more elevated—your guests will definitely appreciate the effort and presentation.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and it typically keeps well for 3-4 days. The sauce will thicken a bit in the fridge, so I recommend adding a splash of milk or chicken broth when reheating.
Freezing
I’ve frozen this recipe once or twice and it freezes surprisingly well. To do this, freeze it in freezer-safe containers without the parsley or cheese, adding those fresh when reheating for brightness. Thaw overnight in the fridge before warming.
Reheating
To reheat, warm the Chicken Pot Pie Pasta gently on the stove over low heat, stirring frequently and adding a splash of broth or cream to loosen the sauce. Microwaving is fine too, just heat in short intervals and stir to avoid hot spots.
FAQs
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Can I use fresh chicken instead of leftover cooked chicken?
Absolutely! You can cook diced or shredded chicken breast or thighs in a skillet with a little oil until cooked through, then add it to the sauce. Just make sure to fully cook the chicken before mixing with your sauce to get the best flavor and texture.
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What kind of noodles work best for this recipe?
Wide egg noodles are ideal because their broad shape holds onto the creamy sauce well. However, if you don’t have those, pappardelle or even small shell pasta could work as alternatives.
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Can I make this recipe dairy-free?
You can swap the butter for olive oil or dairy-free margarine, and use coconut milk or a dairy-free cream substitute instead of heavy cream. Keep in mind this will alter the flavor slightly but it still makes a tasty comforting meal.
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How long does this Chicken Pot Pie Pasta keep in the fridge?
Stored properly in an airtight container, leftovers will stay fresh for up to 4 days. Always reheat thoroughly before eating.
Final Thoughts
This Chicken Pot Pie Pasta Recipe truly feels like a little luxury on a busy night. I love that it brings all those familiar pot pie flavors into a quicker, fuss-free format that doesn’t sacrifice the hearty, creamy comfort I crave. If you’re looking for a dish that’s cozy, satisfying, and sure to please everyone at the table, definitely give this one a try—you’ll be so glad you did.
Print
Chicken Pot Pie Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Pasta combines the comforting flavors of classic chicken pot pie with tender egg noodles for a hearty and delicious one-pot meal. Featuring shredded chicken, a creamy vegetable sauce with peas, carrots, and corn, and flavored with thyme and sage, it’s an easy-to-make, satisfying dinner perfect for any night of the week.
Ingredients
Chicken and Pasta
- 3 cups cooked shredded chicken
- 8 ounces wide egg noodles
Vegetable and Sauce
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
- Sauté Vegetables: In a large deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables become tender, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, enhancing the aroma of the dish.
- Create the Sauce Base: Sprinkle the all-purpose flour over the cooked vegetables. Stir well to combine and cook for 1-2 minutes to eliminate the raw flour taste.
- Add Liquids and Seasoning: Gradually whisk in the chicken broth and heavy cream while stirring constantly to prevent lumps. Add dried thyme, dried sage, salt, and black pepper. Bring the mixture to a gentle simmer and cook until it thickens, approximately 5 minutes.
- Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Continue cooking until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
- Mix in Pasta: Add the cooked egg noodles to the skillet and gently toss to evenly combine with the creamy chicken and vegetable sauce.
- Finish and Serve: Remove the skillet from heat. Stir in grated Parmesan cheese and chopped fresh parsley until well incorporated, then serve immediately and enjoy this comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to add mushrooms or swap in other vegetables such as green beans or bell peppers.
- If you prefer a thicker sauce, cook it a bit longer to reduce further before adding the chicken and vegetables.
- Fresh herbs can be used instead of dried for a more vibrant flavor; increase quantity accordingly.
