I absolutely love this Chicken Pot Pie Pasta Recipe because it brings together all the cozy flavors of a classic chicken pot pie but in a wonderfully easy and comforting pasta dish. It’s perfect for those nights when you crave something hearty and creamy, but don’t want to fuss with pie crusts or long bake times. Trust me, once you try it, you’ll find yourself making it again and again!

When I first tried this recipe, I was amazed at how quickly it came together yet delivered such rich, satisfying flavors. It works beautifully on busy weeknights or whenever you want that warm homemade feeling on the table fast. Plus, mixing tender chicken, veggies, and that luscious sauce with noodles makes it feel like a special treat without much hassle.

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Why You’ll Love This Recipe

  • Comfort Food Made Easy: All the cozy chicken pot pie flavors without rolling out any dough.
  • One-Pot Wonder: The sauce and noodles come together in one skillet, making cleanup a breeze.
  • Family Favorite: My loved ones always ask for seconds – it’s that good!
  • Customizable Ingredients: You can easily swap veggies or add your favorite herbs to make it your own.
Chicken Pot Pie Pasta, easy creamy chicken pasta, quick comfort food, hearty pasta dishes, homemade dinner ideas A white pot filled with creamy pasta that has three main layers: pale yellow twisted noodles, cooked shredded chicken mixed throughout, and colorful vegetables including orange carrot slices, green peas, and yellow corn kernels. The creamy sauce covers all the ingredients and is sprinkled with green herbs on top. The pot is placed on a crumpled gray cloth over a white marbled surface. Nearby, there is a white plate with a simple textured design, a small wooden bowl filled with white salt and a wooden spoon, a small dish with green herbs, and two silver forks.

Ingredients You’ll Need

These ingredients come together to create that rich, creamy sauce paired with tender veggies and chicken, making every forkful delicious. When shopping, look for fresh vegetables and quality chicken broth to really boost the flavors.

  • Cooked shredded chicken: Leftover rotisserie chicken works perfectly to save time and add flavor.
  • Wide egg noodles: Their broad shape helps hold onto the creamy sauce beautifully.
  • Butter: Adds richness and helps sauté the veggies tenderly.
  • Onion: Provides a savory base flavor that complements the herbs.
  • Celery: Adds a subtle freshness and crunch to the mix.
  • Carrots: Their natural sweetness balances the creamy sauce.
  • Garlic: Infuses a fragrant depth without overpowering the dish.
  • All-purpose flour: Thickens the sauce perfectly—no lumps!
  • Chicken broth: Forms the flavorful liquid base for the sauce.
  • Heavy cream: Makes the sauce luxuriously smooth and creamy.
  • Dried thyme: Adds that classic herbaceous note.
  • Dried sage: Gives a warm, earthy undertone reminiscent of traditional pot pie.
  • Salt & black pepper: Essential to season and bring everything together.
  • Frozen peas: A pop of sweetness and color.
  • Frozen corn: Adds texture and natural sweetness.
  • Grated Parmesan cheese: Elevates the sauce with salty, nutty flavor.
  • Fresh parsley: Brightens every bite with a fresh finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Chicken Pot Pie Pasta Recipe is how flexible it is. I’ve had fun tweaking it with different veggies and proteins to suit what’s in my fridge or my family’s tastes.

  • Vegetarian version: Swap the chicken for hearty mushrooms or a medley of roasted vegetables, and use vegetable broth to keep it cozy and comforting.
  • Low-carb twist: Replace egg noodles with spiralized zucchini or cauliflower rice for a lighter meal that still satisfies.
  • Cheesy upgrade: Stir in some shredded cheddar or mozzarella for an extra gooey, indulgent finish – perfect for cheese lovers.
  • Seasonal veggies: In spring, asparagus or fresh peas work great; in fall, try adding diced butternut squash for added sweetness.

How to Make Chicken Pot Pie Pasta Recipe

Step 1: Cook the egg noodles until al dente

Start by boiling a large pot of salted water and cook your egg noodles following the package instructions—usually just 7-9 minutes for a perfect al dente bite. Once cooked, drain and set aside. Don’t overcook here; you want the noodles to hold up nicely when you toss them with the sauce later.

Step 2: Sauté your aromatics and veggies

Melt the butter in a large skillet or Dutch oven over medium heat, then add diced onion, celery, and carrots. Stir occasionally and cook until everything is tender and fragrant—this usually takes about 8 to 10 minutes. Adding the garlic in the last couple of minutes keeps its flavor bright without burning.

Step 3: Make the creamy sauce base

Sprinkle the flour over your cooked veggies, stirring to coat evenly. Cook for 1-2 minutes to get rid of that raw flour taste—this is a step I never skip because it really deepens the flavor and smooth texture. Then slowly whisk in the chicken broth and heavy cream, mixing constantly to prevent lumps. Add your thyme, sage, salt, and pepper, then bring the mixture to a gentle simmer. Let it thicken for about 5 minutes; you’ll notice it becoming silky and luscious.

Step 4: Combine chicken, frozen veggies, and noodles

Stir the shredded chicken, peas, and corn into your creamy sauce. Cook for another 3 to 4 minutes, just until everything is warmed through and veggies are tender. Finally, toss in the cooked egg noodles and gently fold everything together so each noodle is coated with that dreamy chicken pot pie flavor. This is where the magic happens—you’ll want to sneak a taste right away!

Step 5: Finish with cheese and fresh herbs

Remove your skillet from heat and stir in the grated Parmesan and chopped parsley. This finishing touch adds a bright, cheesy note and fresh pop of color that lifts the whole dish. Serve immediately for best flavor and texture.

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Pro Tips for Making Chicken Pot Pie Pasta Recipe

  • Don’t Skip Sautéing Veggies Thoroughly: Cooking your onions, celery, and carrots until tender really builds the base flavor of the whole dish.
  • Whisk Gradually to Avoid Lumps: Slowly adding liquids while whisking keeps your sauce perfectly smooth every time.
  • Use Shredded Chicken: It integrates more easily than chunks, making the pasta blend better with sauce and veggies.
  • Don’t Overcook Noodles: Al dente noodles prevent mushy pasta after mixing with the sauce and reheating.

How to Serve Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta, easy creamy chicken pasta, quick comfort food, hearty pasta dishes, homemade dinner ideas This image shows a close-up of a creamy pasta dish in a white bowl placed on a white marbled surface. The dish has three main layers: the bottom layer is made of cooked spiral pasta with a soft, light beige color, the middle layer contains bright green peas, orange carrot slices, and yellow corn kernels scattered evenly throughout, and the top layer is a thick creamy white sauce that covers the pasta and vegetables, giving the dish a smooth and rich texture. A spoon is scooping some of the pasta and vegetables, with the spoon’s surface slightly shiny from the sauce

Garnishes

I love topping this pasta with a little extra fresh parsley because it adds a lovely color contrast and freshness. Sometimes, I sprinkle a pinch of crushed red pepper flakes for a subtle kick, or add a little extra Parmesan for cheesier indulgence.

Side Dishes

This recipe pairs great with a crisp green salad tossed in a tangy vinaigrette or some rustic garlic bread to scoop up every last bit of sauce. For a lighter side, steamed green beans or roasted Brussels sprouts work wonderfully too.

Creative Ways to Present

For special occasions, I’ve served this Chicken Pot Pie Pasta Recipe in individual ramekins with a sprinkle of extra cheese on top, broiled until golden and bubbly. It makes for a charming, cozy presentation that guests always love!

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the fridge. I’ve found that this pasta keeps beautifully for up to 3 days without losing its creamy texture or flavor.

Freezing

This recipe freezes surprisingly well, especially if you skip the fresh parsley before freezing. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating for a quick, comforting meal on a busy day.

Reheating

I recommend reheating leftovers gently on the stove over low heat with a splash of chicken broth or cream to loosen the sauce. This helps maintain that silky, creamy texture better than a microwave alone.

FAQs

  1. Can I use rotisserie chicken for this Chicken Pot Pie Pasta Recipe?

    Absolutely! Using rotisserie chicken is a great shortcut that adds lots of flavor and saves time. Just shred the meat and add it directly to your sauce mixture.

  2. Can I substitute different pasta shapes?

    You can! While wide egg noodles are traditional and hold sauce well, other pasta shapes like penne or rotini will work nicely, too. Just adjust cooking time according to the package instructions.

  3. Is there a dairy-free option for this dish?

    Yes. Swap the butter for a dairy-free alternative, use a plant-based milk cream substitute, and check that your Parmesan is dairy-free or omit it. The sauce will still be delicious, though slightly different in texture.

  4. How do I prevent the sauce from becoming too thick?

    Keep an eye on the sauce as it simmers and add extra chicken broth or cream a bit at a time until it reaches your desired consistency. You want it thick enough to coat the noodles but still saucy and smooth.

  5. Can I make this recipe ahead and reheat it?

    Definitely! Prepare the full recipe, cool it completely, then refrigerate. When ready to serve, reheat gently on the stove with a splash of broth or cream for best results.

Final Thoughts

What makes this Chicken Pot Pie Pasta Recipe stand out for me is how it marries comfort and convenience without sacrificing flavor. It’s like wrapping yourself in a warm blanket on a plate—creamy, savory, and so satisfying. I hope you give it a try soon because it’s become one of those go-to meals that always impresses family and friends alike. Once you taste it, I’m sure you’ll be just as hooked as I am!

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Chicken Pot Pie Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 98 reviews
  • Author: Stacy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A comforting and hearty Chicken Pot Pie Pasta that combines tender shredded chicken, wide egg noodles, and a creamy vegetable sauce seasoned with thyme and sage. This easy skillet meal mimics the flavors of traditional chicken pot pie in a quick, satisfying pasta dish perfect for family dinners.

Ingredients

Units Scale

Protein and Pasta

  • 3 cups cooked shredded chicken
  • 8 ounces wide egg noodles

Vegetables

  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup frozen corn

Dairy and Fats

  • 2 tablespoons butter
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Dry Ingredients and Seasonings

  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook Noodles: Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
  2. 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 are tender, about 8-10 minutes.
  3. Add Garlic: Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
  4. Create Roux: Sprinkle the flour over the vegetables and stir to combine thoroughly. Cook for 1-2 minutes to remove the raw flour taste.
  5. Add Liquids and Seasonings: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the dried thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  6. Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook until the chicken is heated through and the vegetables are tender, about 3-4 minutes.
  7. Toss with Noodles: Add the cooked egg noodles to the skillet and gently toss to combine with the creamy chicken and vegetable mixture.
  8. Finish and Serve: Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley until evenly distributed. Serve warm and enjoy!

Notes

  • This dish can be made ahead and reheated; add a splash of chicken broth when reheating to loosen the sauce if it thickens too much.
  • For a lower-fat version, substitute half-and-half for heavy cream.
  • Use fresh herbs if available for a brighter flavor.
  • The dish can be enhanced with a crunchy topping of breadcrumbs and cheese, broiled briefly if you prefer a baked pot pie texture.
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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