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When it comes to comfort food, few dishes can rival the heartwarming allure of chicken pot pie. Its creamy filling, flaky crust, and wholesome ingredients create a meal that warms the soul. Now, imagine taking all of those beloved flavors and transforming them into a pasta dish. Enter the creamy chicken pot pie pasta—a delightful fusion that combines the best of both worlds. This innovative recipe offers the hearty satisfaction of traditional chicken pot pie while making use of pasta to create a dish that’s both filling and easy to prepare.

Creamy Chicken Pot Pie Pasta

Discover the ultimate comfort food with this creamy chicken pot pie pasta recipe! Combining the beloved flavors of classic chicken pot pie with pasta, this dish is hearty, satisfying, and perfect for busy weeknights. With simple ingredients like penne pasta, tender chicken, and vibrant vegetables, you can whip up a warm, creamy meal in no time. Perfect for families, this versatile recipe easily adapts to various dietary preferences, making it a must-try for everyone!

Ingredients
  

8 oz. penne pasta

2 cups cooked chicken, shredded or diced

1 cup frozen peas and carrots mix

1/2 cup diced celery

1/2 cup diced onion

3 cloves garlic, minced

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon black pepper

Salt, to taste

1 cup shredded cheddar cheese (optional for added creaminess)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Drain the pasta thoroughly and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Once melted, add the diced onion and celery. Sauté for about 3-4 minutes until the vegetables soften and become aromatic. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.

      Prepare the Roux: Sprinkle the flour over the softened vegetables in the skillet while stirring continuously for about 1-2 minutes. This roux will create a base to thicken your sauce.

        Incorporate the Chicken Broth: Gradually whisk in the chicken broth, continuing to stir until the mixture is smooth and free of lumps. Bring the sauce to a gentle simmer and allow it to cook for about 3-5 minutes, watching closely as it begins to thicken.

          Add the Cream: Lower the heat to a gentle simmer and stir in the heavy cream. Season with dried thyme, parsley, black pepper, and salt according to your taste. Mix well to ensure everything is combined.

            Combine the Ingredients: Stir in the cooked chicken along with the frozen peas and carrots. Mix until all the ingredients are evenly coated in the creamy sauce and let it simmer uncovered for an additional 3-4 minutes until everything is heated through.

              Mix with Pasta: Add the cooked penne pasta directly into the skillet with the creamy chicken mixture. Toss everything together gently, ensuring the pasta is fully coated. If you're using shredded cheddar cheese, sprinkle it in now, mixing until the cheese melts into the sauce, creating an extra creamy texture.

                Serve and Enjoy: Remove the skillet from heat. Garnish with freshly chopped parsley for a pop of color and serve hot. This dish pairs beautifully with a crispy salad or warm bread!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                    - Presentation Tips: Serve in large pasta bowls or on a rustic platter. For an inviting touch, add a sprinkle of extra cheese and a sprig of parsley on top of each serving.