This Chicken Pot Pie Pasta recipe transforms the classic comfort of chicken pot pie into a creamy, savory pasta dish that's perfect for any weeknight dinner. Combining tender chicken, mixed vegetables, and a rich sauce with your favorite pasta, it's a hearty meal that's sure to please the whole family. With options for healthier substitutions and variations, it's versatile and can be adapted to fit any dietary preference.
1lbpastaegg noodles, fusilli, or penne recommended
2tablespoonsunsalted butter
2tablespoonsall-purpose flour
1cupchicken broth
1cupheavy creamor half-and-half for a lighter version
1lbcooked chicken breastcubed
1cupfrozen peas and carrotsthawed
1medium oniondiced
2clovesgarlicminced
Salt and pepper to taste
Optional: grated Parmesan cheesefresh herbs (parsley or thyme) for garnish
Instructions
Cook pasta in a large pot of boiling salted water until al dente; drain and set aside.
In a large skillet, melt butter over medium heat. Stir in flour to create a roux, cooking for 2 minutes.
Gradually whisk in chicken broth and cream, bringing to a simmer. Season with salt and pepper.
Add onion and garlic, cooking until soft. Stir in peas, carrots, and cooked chicken, heating through.
Combine pasta with the chicken and vegetable mixture, tossing well.
Serve hot, garnished with Parmesan and fresh herbs if using.
Notes
For a healthier version, substitute heavy cream with low-fat milk and use whole wheat pasta.
To make this dish vegetarian, replace chicken with a plant-based protein and use vegetable broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little milk or broth if necessary to keep the pasta moist.
Keyword Chicken Pot Pie, Comfort Food, Family Meal, Pasta, Weeknight Dinner