Chicken Pot Pie Pasta
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This Chicken Pot Pie Pasta is rich, cozy, and loaded with chicken and vegetables in a creamy, comforting sauce. It has all the flavors of classic chicken pot pie, without the pie part.
Creamy Chicken Pot Pie Pasta
If you love chicken pot pie, this pasta is essentially that, just without the pie crust and all that effort. Same creamy sauce, same chicken and veggies, same delicious flavor, but in pasta form and cooked all in one pot. Which, frankly, makes it a lot more realistic for a regular night of the week.
It hits all the chicken pot pie flavors you know and love, chicken, veggies and everything else in between, without all the pastry and effort. Oh, and the best part, it all happens in one pot including cooking the pasta. It’s the perfect dish to throw into your weekly rotation because it’s quick, relatively mess free, and freaking delicious!
Why You’ll Love this Chicken Pot Pie Pasta
- It tastes like chicken pot pie without actually making a pie.
- Super Easy: This is a one pot pasta. No boiling the noodles separately or searing the chicken in another pan. It all cooks together making this a super easy recipe with little cleanup.
- Creamy Chicken: Perfectly cooked tender pasta coated with rich chicken pot pie filling! It’s creamy comforting yumminess in every bite.
- Family Favorite: The kids will love this meal as much as the adults. It’s got chicken, noodles, and a creamy sauce. You can’t go wrong with this delicious dinner recipe.
Key Ingredients
- Chicken: I use chicken thighs because they’re juicier and more flavorful. Breasts work as well or if you want to simplify the recipe a little bit, use rotisserie chicken.
- Pasta: Use any short pasta here, like rotini, penne, or shells.
- Vegetables: I use onion, carrots, celery and peas for that chicken pot pie vibe.
- Chicken Broth: I always go for low sodium or no sodium added broth, so that I can control how salty my dish will be. If you don’t have any, use the same amount of water and maybe add a chicken bouillon cube for some extra flavor.
- White wine: I love adding a bit of white wine to my chicken pot pie filling. Go for a dry white wine such as Sauvignon Blanc, Pinot Grigio or Chardonnay.
- Flour: Since I don’t add any milk or cream to my filling, I add a bit of flour to thicken up the sauce. All purpose flour is all you need.
Tips For Making Chicken Pot Pie Pasta
Tip 1: Don’t rush the chicken. Sear it for a bit to get a bit of color on it before moving on, it adds another layer of flavor.
Tip 2: Cut the veggies evenly. You want to do this, so that everything cooks at the same pace.
Tip 3: Stir, but not constantly. You want to make sure you stir every once in a while so the pasta doesn’t stick to the bottom of the pot, but stirring too much can make it gummy.
Tip 4: The sauce thickens as it rests. If it looks a little too lose when you turn off the heat, give it a few minutes. The pasta will absorb all that extra liquid.
Frequently Asked Questions
What kind of white wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio is perfect. Nothing sweet, nothing buttery. If you wouldn’t drink it, don’t cook with it.
Can I skip the wine?
Yes. If you don’t cook with wine, just use extra chicken broth. You’ll still get a great result, just without that extra bit of depth.
Will this thicken as it sits?
Yes. If it looks a little loose when you turn off the heat, give it a few minutes. The sauce settles and thickens as it rests.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to loosen the sauce back up.
Can I freeze chicken pot pie pasta?
You can, but pasta is always best fresh. If you do freeze it, let it cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently, adding a bit of broth as needed.
Other Must Try Recipes
- Creamy Cajun Pastalaya
- One Pot Hamburger Helper Lasagna
- Arugula and Walnut Pesto Pasta
- Creamy Tomato Chicken Pasta
- One Pot Chicken and Orzo
- Creamy Chicken Marsala Pasta
- One Pot Pasta
- Creamy Jerk Chicken Pasta
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One Pot Creamy Chicken Pot Pie Pasta
Video
Ingredients
- 1 tablespoon butter (unsalted)
- 1 large onion (chopped)
- 1 stalk celery (chopped)
- 1 medium carrot (chopped)
- 6 chicken thighs (skinless, boneless and cut into bite size pieces)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh rosemary (chopped (or 1/2 tsp dried rosemary))
- ½ cup white wine
- 4 cups chicken broth (low sodium or no sodium added)
- 12 ounces pasta (uncooked)
- 1 cup frozen peas
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, carrot to the pot and cook for about 5 minutes until the vegetables soften.
- Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.
- Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute then add the rosemary, white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.
- Cook for 15 minutes over medium low heat, stirring occasionally, then add the frozen peas. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked to your liking.
- Garnish with fresh parsley and serve.
Equipment
Notes
- Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio works best. If you don’t cook with wine, you can substitute extra chicken broth.
- Pasta: Short pasta like penne, rotini, or shells works best here. They hold onto the sauce better than long noodles.
- Vegetables: This recipe is flexible. Feel free to swap in what you have, just keep the pieces small so everything cooks evenly.
- Consistency: The sauce will thicken as it rests. If it looks slightly loose when you turn off the heat, give it a few minutes before serving.
- Leftovers: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
- Freezing: Creamy pasta is always best fresh, but this can be frozen for up to 2 months. Thaw overnight in the fridge and reheat slowly, adding liquid as needed.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
