Masters of kitchen
Chicken Pot Pie Pasta Recipe is the ultimate comfort food mashup — blending the creamy, hearty goodness of a traditional pot pie with the ease and texture of a pasta dish. Think tender chunks of chicken, soft noodles, sweet vegetables, and a rich, savory sauce that hugs every bite. No pie crust needed!
This recipe delivers all the nostalgic flavor you crave without the fuss of baking a crust. It’s creamy, cheesy, and utterly satisfying — exactly what you want after a long day. Plus, it’s a breeze to whip up, making it perfect for hectic weeknights or chilly Sunday dinners with the family.
Whether you’re feeding picky eaters or looking for a new way to use up leftover chicken, this dish checks all the boxes. One bite and you’ll understand why it’s a repeat favorite in so many homes — it’s like a warm hug in a bowl.
What Makes Chicken Pot Pie Pasta So Good?
What makes this dish so irresistibly good? It’s all about balance and comfort. You get the creamy, rich texture of a pot pie filling — complete with seasoned chicken, carrots, peas, and corn — but instead of a heavy crust, the whole thing is tossed with soft, tender pasta.
The result is a feel-good dish that’s both hearty and homey without being overly complicated. And because the sauce clings to every piece of pasta, every forkful is packed with cozy flavor.
Even better? This creamy chicken and veggie pasta is a crowd-pleaser. Adults love its nostalgic taste, and kids devour it without fuss. It’s cheesy, colorful, and satisfying — a win-win for the whole table. Plus, you can make it in one pan or turn it into a baked casserole topped with melty cheese.
This is the kind of meal that makes you go back for seconds — and then scrape the pan for thirds.
Essential Ingredients for the Best Chicken Pot Pie Pasta Bake
This chicken pot pie noodle bake comes together with a handful of familiar, comforting ingredients — many of which you probably already have on hand.
Start with shredded chicken — rotisserie works great, but leftover roasted or poached chicken is perfect too. Next up is the pasta. Shapes like rotini, penne, or wide egg noodles are best because they hold onto the creamy sauce beautifully.
The base of the sauce is typically a mix of butter, flour, broth, and milk or cream, giving it that luscious texture without needing canned soup (though that’s an option for shortcuts!). You’ll also want frozen mixed vegetables for convenience — no chopping required — and a handful of shredded cheese to make everything extra gooey and satisfying.
Whether you go semi-homemade or totally from scratch, the ingredients are flexible and forgiving, so you can tailor it to your fridge and pantry staples.
Must-Have Tools for Making This Easy Chicken Pot Pie Pasta
You won’t need any fancy gadgets to make this chicken pot pie pasta recipe — just a few reliable kitchen staples:
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A large skillet or Dutch oven to cook the sauce and combine everything.
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A strainer to drain the pasta after boiling.
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A mixing spoon or spatula for stirring the sauce and folding in the ingredients.
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A baking dish if you plan to finish the dish in the oven for a bubbly, golden top.
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An oven-safe skillet is a bonus if you want to skip transferring everything and bake it all in one pan.
Simple tools. Big flavor.
How This One-Pot Chicken Pot Pie Pasta Saves Time
One of the biggest reasons this chicken casserole pasta is so beloved? It’s fast and flexible. Whether you make it in a single skillet or prep it ahead for baking, it fits right into busy routines.
Got leftover chicken or a rotisserie bird from the store? Perfect. Cooked pasta from another night? Toss it in. Frozen veggies? No problem. This recipe is all about using what you’ve got — without skimping on flavor.
Best of all, you can prep the dish a day in advance and refrigerate it. When it’s time to eat, just pop it in the oven until warm and bubbly. It also freezes well, making it a solid choice for meal preppers and freezer-stash fans.
It’s an all-in-one solution: protein, carbs, veggies, and sauce — done in under 40 minutes with almost no cleanup. That’s the kind of efficiency every home cook can appreciate.
Chicken Pot Pie Pasta Variations You’ll Want to Try
Want to make this dish your own? There are plenty of delicious ways to add a twist to the classic chicken pot pie pasta.
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Add bacon: A handful of crispy bacon bits adds a smoky, savory layer that pairs perfectly with the creamy sauce.
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Spice it up: Toss in some red pepper flakes, hot sauce, or diced jalapeños for a gentle heat that cuts through the richness.
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Try turkey: Have Thanksgiving leftovers? Swap in turkey for a cozy post-holiday meal that tastes totally fresh.
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Make it vegetarian: Skip the chicken and load up on mushrooms, zucchini, and more mixed veggies. Swap chicken broth for vegetable broth for a full meatless version.
Whether you’re tailoring to dietary needs or just craving something new, these tweaks keep the recipe exciting — and they all hold up beautifully to the comforting base of creamy pasta and hearty flavors.
Shortcut Tips for Busy Cooks
Need dinner now? These smart shortcuts will help you get your chicken pot pie pasta on the table fast:
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Use canned cream of chicken soup as your sauce base if you’re in a rush.
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Grab frozen mixed vegetables to skip the chopping and sautéing.
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Pre-cooked pasta? Just warm it up in the sauce to save time.
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Shredded rotisserie chicken is a real weeknight lifesaver.
Pro tip: If you’re baking it, cover with foil for the first half so it stays moist, then uncover to brown the cheese. You’ll get that golden top without drying things out.
How to Make Chicken Pot Pie Pasta (Step-by-Step)
Making this cozy chicken pot pie pasta is simple, satisfying, and surprisingly quick. Here’s how it all comes together:
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook your pasta of choice (penne, rotini, or egg noodles all work well) until just shy of al dente. Drain and set aside — it will continue cooking slightly when combined with the sauce.
Step 2: Sauté the aromatics
In a large skillet or Dutch oven, melt butter over medium heat. Add finely chopped onion and minced garlic, and sauté until soft and fragrant, about 3–4 minutes.
Step 3: Stir in flour to make a roux
Sprinkle in the flour and stir constantly for 1–2 minutes. This step thickens the sauce and gives it that comforting, pot-pie-like consistency.
Step 4: Add broth, cream, and seasoning
Gradually whisk in the chicken broth and heavy cream (or milk). Stir in salt, black pepper, thyme, and a pinch of nutmeg for warmth. Simmer until the mixture thickens and becomes velvety smooth.
Step 5: Add chicken, veggies, and pasta
Fold in the cooked shredded chicken and frozen mixed vegetables. Let everything warm through for a few minutes, then add the pasta and gently stir until evenly coated.
Step 6: Optional cheesy oven finish
For a golden, melty topping, transfer the mixture to a baking dish or keep it in an oven-safe skillet. Sprinkle shredded cheese on top and broil for 2–4 minutes until bubbly and browned.
Serve hot — and enjoy the creamy, hearty comfort in every bite.
Storage, Freezing & Reheating Tips
This chicken pot pie pasta bake stores beautifully, making it a great make-ahead meal.
Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it even more delicious the next day.
Freezing: You can freeze it before or after baking. If freezing unbaked, assemble the pasta in a freezer-safe dish, cover tightly, and freeze for up to 3 months. If freezing baked leftovers, portion them into airtight containers before freezing.
Reheating: For best results, reheat in the oven at 350°F until warmed through. If you’re short on time, microwave individual portions with a splash of broth or milk to keep the pasta moist.
Pro tip: Always stir gently when reheating to redistribute the creamy sauce evenly and avoid dry edges.
What to Serve with Creamy Chicken Pot Pie Pasta
Pair your chicken pot pie pasta with a few simple sides to round out the meal.
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Garlic bread or buttery biscuits are perfect for scooping up the creamy sauce.
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A fresh green salad with a light vinaigrette adds a crisp contrast.
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Roasted vegetables like green beans, carrots, or Brussels sprouts make great complements.
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For a cozy fall dinner, add a side of cranberry sauce — the sweet-tart flavor balances the richness perfectly.
It serves well as a complete meal on its own, but with a couple of sides, you’ve got a dinner spread the whole family will love.
Reader-Approved Tips & Common Mistakes
Through testing and community feedback, these helpful tips will make your chicken pot pie pasta even better:
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Don’t overcook the pasta — it will soften further when combined with the sauce.
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Watch the salt — store-bought broth and cheese are already seasoned, so taste before adding more.
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Use freshly shredded cheese for best melting and creaminess — pre-shredded cheese often contains anti-caking agents that affect texture.
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Cook the roux well — it’s key to avoiding a floury taste. Let it bubble for at least a minute.
Favorite variations shared by readers include adding:
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Bacon for smoky richness
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Sautéed mushrooms for umami depth
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Extra peas or corn for a sweeter bite
Following these tips will help ensure your dish turns out delicious, creamy, and perfectly balanced every time.
Nutritional Breakdown
Here’s a rough estimate of the nutrition per serving of chicken pot pie pasta (based on 6 servings):
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Calories: ~500
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Protein: 30g
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Fat: 22g
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Carbohydrates: 40g
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Sodium: 600mg
To make it lighter:
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Use low-fat milk instead of heavy cream
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Cut back on cheese or choose a reduced-fat version
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Load up on more vegetables and reduce the pasta portion slightly
These tweaks still deliver on comfort, just with a healthier spin. Always customize based on your own dietary needs or preferences.
Frequently Asked Questions
Can I use rotisserie chicken for pot pie pasta?
Absolutely! It’s a fantastic shortcut that saves time and adds great flavor.
What pasta works best for creamy casseroles?
Short, sturdy shapes like penne, rotini, or egg noodles are ideal — they hold sauce well and mix easily.
Can I bake the dish after stovetop prep?
Yes, baking adds a bubbly, golden cheese topping. Just transfer to a baking dish and broil or bake at 375°F for 10–15 minutes.
How do I make this recipe gluten-free?
Use gluten-free pasta and a gluten-free flour blend when making the roux. Also, check labels on broth and any canned ingredients.
Can I make this in an Instant Pot or slow cooker?
Yes! Sauté aromatics in the Instant Pot, then use the pressure cook setting for 3–4 minutes. For the slow cooker, combine ingredients and cook on low for 4–6 hours, stirring in cooked pasta at the end.
Chicken Pot Pie Pasta Recipe
Equipment
- Large skillet or Dutch oven
- Strainer
- Wooden spoon or spatula
- Baking dish (optional for oven finish)
- Oven-safe skillet (optional)
Ingredients
For the Pasta:
- 12 oz about 3 ½ cups penne, rotini, or egg noodles
- Salt for boiling pasta water
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Pinch of nutmeg optional, for warmth
For the Filling:
- 2 ½ cups shredded cooked chicken rotisserie or homemade
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 1 ½ cups shredded cheddar cheese plus extra for topping, optional
Optional for Oven Finish:
- Extra shredded cheese for topping
- Chopped fresh parsley for garnish
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook your pasta until just shy of al dente according to the package directions. Drain and set aside.
Sauté the Aromatics
- In a large skillet or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Build the Roux
- Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1–2 minutes to eliminate any raw flour taste.
Create the Creamy Base
- Slowly whisk in the chicken broth and milk (or cream), ensuring no lumps remain. Stir in the thyme, salt, pepper, and optional nutmeg. Simmer for 3–4 minutes, or until the sauce thickens and coats the back of a spoon.
Add Chicken, Veggies & Pasta
- Fold in the shredded chicken and frozen vegetables. Let everything warm through, about 2–3 minutes. Add the cooked pasta and stir gently to coat everything evenly in the sauce. Mix in the shredded cheese until melted and smooth.
Optional Bake Finish
- If desired, transfer everything to a baking dish or leave it in your oven-safe skillet. Top with extra cheese and broil for 2–4 minutes, or bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
Serve & Enjoy
- Let cool slightly before serving. Garnish with parsley and serve warm for the ultimate comfort meal.
Notes
- Use rotisserie chicken for a quick shortcut.
- Frozen mixed vegetables work great — no need to thaw.
- For a vegetarian version, omit chicken and use vegetable broth.
- Add cooked bacon or sautéed mushrooms for extra flavor.
Nutrition
Conclusion: Cozy Comfort in Every Bite
This Chicken Pot Pie Pasta Recipe brings together the heartwarming flavor of a classic pot pie and the ease of a weeknight pasta dinner — all in one creamy, satisfying dish. Whether you’re cooking for your family, prepping meals ahead, or simply craving something warm and filling, this recipe delivers the kind of comfort food that never goes out of style.
It’s flexible, foolproof, and endlessly customizable — perfect for using up what you already have in your fridge or freezer. And best of all, it tastes like something you spent hours making, even though it comes together in under an hour.
So grab your skillet, boil some pasta, and get ready to enjoy a meal that’s cozy, creamy, and sure to become a new favorite at your table. Trust us — your taste buds (and your loved ones) will thank you.