Chicken Pot Pie Pasta Recipe

Creamy Chicken Pot Pie Pasta Delight: A Cozy and Irresistible Comfort Food 🍗🥧✨

1. Introduction

If you’re craving a **savory dinner** that combines the hearty flavors of a classic chicken pot pie with the creamy texture of pasta, then this creamy chicken pot pie pasta recipe is exactly what you need. This dish offers a delicious blend of tender chicken, savory vegetables, and a rich, creamy sauce, all baked to perfection for a comforting meal that the whole family will love. Perfectly warm, cheesy, and satisfying — it’s an excellent choice for busy weeknights or cozy weekends at home.

2. Ingredients for Creamy Chicken Pot Pie Pasta

  • 2 cups cooked chicken breast, shredded or diced
  • 12 oz pasta (penne, fusilli, or shells)
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 1 cup cream of chicken soup or homemade creamy sauce
  • 1/2 cup milk or heavy cream
  • 1 cup shredded cheddar cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

3. Step-by-Step Instructions for Making Creamy Chicken Pot Pie Pasta

Prepare the Pasta

Cook the pasta according to package instructions until al dente. Drain and set aside.

Sauté Vegetables and Chicken

In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent. Add the cooked chicken and frozen vegetables; cook for another 5 minutes until heated through.

Make the Creamy Sauce

Stir in the cream of chicken soup or homemade creamy sauce, milk or heavy cream, and shredded cheese. Mix well until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Combine Pasta and Sauce

Add the cooked pasta to the skillet, tossing gently to coat all the pasta evenly with the sauce. Warm everything together for 2-3 minutes. For an extra cheesy topping, sprinkle additional cheese and place in the oven to melt if desired.

Bake for a Crispy Top (Optional)

Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a baking dish, top with a sprinkle of cheese or breadcrumbs, and bake for 15–20 minutes until bubbly and golden.

4. Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short bursts or reheat on the stovetop over low heat, stirring occasionally until warmed through. For best results, add a splash of milk or broth during reheating to restore creaminess.

5. Serving Suggestions

This creamy chicken pot pie pasta is fantastic when paired with a simple green salad or steamed vegetables. For an extra crunch, serve with garlic bread or cheesy breadsticks. You can also customize it by adding your favorite herbs like thyme or rosemary for an aromatic touch.

6. Frequently Asked Questions (FAQs) about Chicken Pot Pie Pasta

Can I use leftover cooked chicken for this recipe?

Absolutely! Using leftover cooked chicken makes this dish even quicker and more convenient. Just shred or dice the cold chicken before adding it to the skillet.

Can I make this recipe dairy-free?

Yes, substitute dairy-free cream alternatives and cheese, such as coconut milk or vegan cheese. You can also skip the cheese altogether for a lighter version.

How long does it take to prepare this creamy pasta?

The total cooking time is approximately 30 minutes — perfect for a quick and satisfying meal.

Can I assemble this dish ahead of time?

Yes, prepare the pasta and sauce, then combine and refrigerate. Bake in the oven before serving for a piping hot and creamy dinner.

7. Kitchen tools that you might need for this recipe

8. Internal Links to Related Recipes

If you enjoyed this creamy chicken pasta, you might also like:

9. Conclusion

This chicken pot pie pasta recipe is an indulgent and comforting dish that perfectly combines the flavors of a classic chicken casserole with the creamy goodness of pasta. Quick to prepare and versatile enough to customize, it promises to be a new favorite in your dinner rotation. Give this recipe a try and enjoy a cozy, cheesy meal that’s sure to satisfy everyone at the table!

Print
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A vibrant plate of creamy chicken pot pie pasta featuring tender shredded chicken, golden flaky crust crumbles, and creamy sauce with peas and carrots, garnished with fresh parsley, placed on a rustic wooden table with a fork on the side.

Creamy Chicken Pot Pie Pasta Delight

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A creamy, hearty pasta dish combining shredded chicken, vegetables, and flaky crust crumbs in a rich sauce, baked to perfection.

  • Total Time: 45 minutes
  • Yield: 4-6 servings

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 12 oz pasta (penne or shells)
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1/2 cup chopped celery
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup milk
  • 1 cup heavy cream
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 cup flaky pie crust crumbs

Instructions

  1. Preheat oven to 375°F (190°C). Cook pasta according to package instructions, drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  3. Gradually add milk and heavy cream, whisking constantly to make a smooth sauce. Cook until thickened, about 5 minutes.
  4. Add cooked chicken, peas, carrots, celery, thyme, salt, and pepper to the sauce. Stir well.
  5. Combine cooked pasta with the sauce. Transfer to a baking dish.
  6. Sprinkle shredded cheddar, Parmesan cheese, and crispy pie crust crumbs on top.
  7. Bake uncovered for 20-25 minutes until bubbly and golden brown. Serve hot.

Notes

  • Use pre-cooked chicken to save time.
  • You can substitute with turkey or ham.
  • Add extra vegetables for more color and nutrition.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Bake, Cook
  • Cuisine: American
  • Diet: Comfort Food

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520 Kcal
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 150mg

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