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The ultimate comfort food, this chicken pot pie pasta is a simple and quick recipe that’s perfect for family weeknight dinners. Recipe tested to make this as easy as possible, frozen veggies cut down on cooking time without sacrificing taste or texture. Ready in 25 minutes, this is one both kids and adults will love.
A Quick Look: Chicken Pot Pie Pasta
- Total time: 10 minutes of prep and 15 minutes of cooking.
- Servings: Makes between 4 to 6 servings.
- Main ingredients: Rotisserie chicken, pasta, frozen peas and carrots, shallot, garlic, heavy cream, broth, and thyme.
- When to serve: Family friendly weeknight meals and cozy fall dinners. Also makes great meal prep to have for lunch throughout the week.
- Dietary information: This recipe fits a Mediterranean diet and migraine diet as well as gluten free with edits. It’s protein-rich and also includes veggies.
- Why you’ll love it: This chicken pot pie pasta takes the classic flavors of pot pie in a simple and filling way. A meal everyone in the family can agree on, you’ll love this recipe when you want something quick, easy, and comforting.
Obviously I love any way to make chicken pot pie without a crust – from my crustless chicken pot pie, to these chicken pot pie noodles, which cook all in one pan.
This chicken pot pie pasta is a little different in that it uses frozen veggies as a shortcut and regular pasta – making grocery shopping much easier. Plus I prefer regular pasta to egg noodles for this variation, which makes the dish a little more hearty.
Table of Contents
Ingredients
- Chicken – Rotisserie chicken makes this pasta easy, but you could also add small pieces of chicken breast to cook along with the vegetables. If you can’t find pre-cooked rotisserie chicken, you can also use this cast iron roast chicken.
- Pasta – I made this with cavatappi pasta, which are a loose corkscrew shape. This would also work well with fusilli, bow ties, penne, ziti or rigatoni. You could even use spaghetti or linguine, if desired, but the shorter pastas make it easier to eat. Feel free to use gluten free pasta for dietary needs – it is easy to substitute here!
- Frozen veggies – I chose a frozen peas and carrots mix, but if you can find one with corn or even green beans, those work too. I do think frozen green beans don’t hold up quite as well as far as texture, so peas and carrots is ideal.
- Shallot – I prefer this to onions in pasta sauces because it adds mild, elevated flavor without overpowering.
- Spices – This recipe uses fresh or dried thyme to add flavor. Feel free to play around with the amounts, perhaps cutting back slightly if serving picky kids. I highly recommend using fresh garlic here, but garlic powder can be substituted if needed.
- Butter or oil – I used butter for this recipe, just to get more of a hearty, rich sauce that felt very comforting. You can easily substitute this with olive oil, if desired.
- Heavy cream – This adds creaminess, but with the veggies and broth, it doesn’t feel too heavy. I like to use Organic Valley, or Mill King if I want one without any gums added.
- Flour – All purpose flour is needed to help the sauce thicken just a bit more
- Chicken broth – Use this rotisserie chicken broth or vegetable broth also works.
- Diamond kosher salt – If there seems like a lot of salt added, it’s because Diamond has a less dense crystal, so more seasoning can be used versus Morton’s salt.
Variations
- Gluten free – Substitute all purpose gluten free flour or cornstarch to thicken the sauce, and gluten free pasta. I recommend using a similar shape if you can find it.
- Vegetarian – Omit the chicken and replace the chicken broth with vegetable broth! You can also add more veggies, if desired.
- Spices – If you’re not a fan of thyme, either cut back on the amount added or you can replace with rosemary, which has a similar woody flavor.
How to Make Chicken Pot Pie Pasta
Step 1: Bring a medium pot of salted water to a boil. Cook the pasta according to package directions.
Step 2: While the pasta cooks, melt the butter in a large saucepan or skillet. Add shallots and frozen veggies, cooking over medium heat till defrosted and softened. Stir in minced garlic and cook another minute.
Step 3: Stir in the thyme, flour, and kosher salt, coating the vegetables evenly with the mixture. Then pour in the chicken broth, heavy cream, additional salt and pepper. Cook for about 5 minutes until the sauce has thickened.
Step 4: Add in the drained pasta and rotisserie chicken, stirring to coat it in the creamy sauce. Cook for 2-3 more minutes to allow the chicken to warm through, then turn off the heat. Serve warm, with a sprinkle of parsley, if desired.
Recipe Tip
For a sauce that stays creamy as it cools, reserve some of the pasta water. Mix in a tablespoon at the time so you can thin out the creamy sauce, reaching your desired texture. This can help bring back some creaminess if the pasta sauce gets absorbed as it cools.
Serving Recommendations
Because this chicken pot pie pasta is so creamy and hearty, I recommend pairing it with something that has nice acidity, like a kale crunch salad or apple fennel salad. It also pairs well with a warm baguette or garlic bread!
Storage & Reheating
- Refrigerator – The pot pie pasta will keep well in the refrigerator for up to 4 days in an airtight container.
- Freezer – Use silicone trays like Souper Cubes to freeze in individual portions, then transfer to a freezer bag for more space. Freeze for up to 5 months.
- Reheating – Defrost overnight in the fridge, then warm on the stovetop over medium low heat with 1/4 cup of broth, milk, or heavy cream. Stir often for about 5 minutes, until warmed through.
More Cozy Chicken Recipes
Gluten Free
Easy Chicken with Grapes
Chicken
Best Crockpot Tuscan Chicken
Chicken
Crustless Chicken Pot Pie
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Chicken Pot Pie Pasta
Ingredients
- 10 ounces cavatappi pasta
- 2 tablespoons butter, divided
- 2 shallots, diced
- 1 ¾ cups frozen peas and chopped carrots mix
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons all purpose flour
- 1 ¼ teaspoon kosher salt, divided
- 2 cups low-sodium chicken broth
- ⅔ cup heavy cream
- 1 ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 cups rotisserie chicken, roughly chopped
- parsley, to garnish
Instructions
- Bring a medium pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the diced shallots and frozen vegetables and cook, stirring occasionally for 3-4 minutes, or until the shallots have softened and the vegetables have defrosted. Stir in the minced garlic and cook for 1 more minute. Stir in the thyme, flour, and 1/2 teaspoon of kosher salt until the vegetables are well-coated.
- Pour in the chicken broth, heavy cream, ¾ teaspoon kosher salt, and pepper. Bring the mixture to a simmer. Cook for about 5 minutes, stirring often, until the sauce has thickened.
- Add in the drained pasta and rotisserie chicken and stir to coat it in the sauce. Cook for 2-3 more minutes until the chicken is heated through, then turn off the heat. Taste and adjust any seasonings, adding more kosher salt and black pepper as needed. Serve warm, topped with a sprinkle of fresh parsley.
Notes
- Troubleshooting – The sauce will thicken more once pasta is added. If it’s too thick, add a little more chicken broth. If it’s still too thin, stir in 1-2 teaspoons of all purpose flour and continue to simmer the sauce another 2-3 minutes till thickened.
- Frozen veggies – Other frozen veggie mixes can be used, like carrots, peas, corn, and green beans. I do find the green beans can get a bit soggy compared to a peas and carrots mix.
- Storage – Keep in the fridge for up to 4 days or in the freezer for 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
