Name: Creamy Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or chopped; 12 oz short pasta (rotini, penne, or shells); 2 carrots, diced; 2 celery stalks, diced; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup frozen peas; 2 tbsp butter; 2 tbsp all-purpose flour; 3 cups chicken broth; 1 cup heavy cream or milk; 1 tsp salt; ½ tsp black pepper; ½ tsp dried thyme; 1 tbsp olive oil

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This creamy chicken pot pie pasta brings all the cozy flavors of a classic pot pie into a hearty, one-pot pasta dish. I love how it combines tender chicken, soft vegetables, and a rich, creamy sauce that clings to every bite of pasta—comfort food at its finest.

Why You’ll Love This Recipe

I love how this dish gives me that nostalgic chicken pot pie flavor without having to make a crust. It’s quick, filling, and everything cooks in one pan, which means less cleanup. It’s great for weeknights, leftovers, or when I want something warm and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or chopped)
Short pasta (like rotini, penne, or shells)
Carrots (diced)
Celery (diced)
Onion (chopped)
Garlic (minced)
Frozen peas
Butter
All-purpose flour
Chicken broth
Heavy cream or milk
Salt
Black pepper
Dried thyme
Olive oil

Directions

I heat olive oil in a large skillet or pot and sauté the onions, carrots, and celery until softened.
I add garlic and cook for another minute.
I stir in the butter and flour to make a quick roux, cooking for a minute until golden.
I slowly pour in the chicken broth while stirring to avoid lumps, then add the cream, thyme, salt, and pepper.
I bring it to a simmer and stir in the uncooked pasta. I cover and cook, stirring occasionally, until the pasta is tender and the sauce is thick and creamy.
I stir in the cooked chicken and frozen peas, cooking until everything is heated through.
I let it sit a few minutes before serving so the sauce can thicken even more.

Servings and timing

This recipe makes about 4–6 servings.
Prep takes 10 minutes, cooking takes around 25 minutes, so I usually have it done in about 35 minutes.

Variations

Sometimes I use turkey instead of chicken or add mushrooms for extra depth. I also like sprinkling the top with Parmesan cheese or buttery breadcrumbs for texture. When I want a lighter version, I use milk instead of cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce. It also freezes well, but I let it cool completely before storing in freezer-safe containers.

FAQs

Can I use rotisserie chicken?

Yes, I use it often—it saves time and adds extra flavor to the dish.

What kind of pasta works best?

I prefer small pasta shapes like rotini, shells, or penne that hold the sauce well.

Can I make this ahead?

Yes, I make it in advance and reheat with a bit of added liquid. It thickens as it sits, so reheating gently works best.

Is it possible to make this dairy-free?

I use a plant-based butter and unsweetened dairy-free milk, though the sauce won’t be as rich as with cream.

Can I add a crust topping?

For a fun twist, I bake the pasta in a dish topped with puff pastry or biscuit dough until golden.

Conclusion

Creamy chicken pot pie pasta is my favorite way to enjoy classic comfort food with half the effort. It’s rich, satisfying, and perfect for when I want something warm and homey without spending hours in the kitchen. One bite and I’m right back at the dinner table.