If you’re craving all the cozy goodness of classic comfort food but want a quicker, fuss-free meal, this Chicken Pot Pie Pasta Recipe is your new best friend in the kitchen. Imagine tender bites of chicken, sweet peas, and carrots perfectly mingling with creamy sauce and cheesy pasta shells—all cooked together in one skillet for a hearty, soul-warming dinner. It’s a comforting twist that brings the flavors of traditional chicken pot pie straight to your plate, without the hassle of rolling dough or working multiple pots.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient plays a crucial role in building layers of flavor, texture, and color that make this dish so unforgettable. From the tender chicken to the fresh herbs, you’ll see how simple staples come together like a dream.
- Boneless, skinless chicken breasts (1 pound): The protein star that keeps every bite rich and satisfying.
- Olive oil (2 tablespoons): Helps brown the chicken beautifully and sauté the aromatics.
- Salt and pepper: Essential for seasoning and enhancing each ingredient’s natural flavor.
- Small onion, diced: Adds sweetness and depth with every savory mouthful.
- Garlic cloves, minced (2): Infuses a subtle, aromatic punch that’s impossible to resist.
- Chicken broth (2 cups): The flavorful liquid base that keeps the pasta cooking and the sauce light but tasty.
- Heavy cream (1 cup): Gives the sauce its luxuriously creamy texture and richness.
- Frozen peas (1 cup): Pops of green and gentle sweetness brighten up the dish beautifully.
- Diced carrots (1 cup): Adds color and a natural, sweet crunch to complement the creamy sauce.
- Uncooked pasta shells (2 cups): Perfectly shaped to capture sauce and mix with every bite.
- Dried thyme (1 teaspoon): Brings an earthy herbal note that echoes classic pot pie flavors.
- Dried rosemary (1/2 teaspoon): Adds a piney fragrance that deepens the dish’s aroma.
- Shredded cheddar cheese (1 cup): Melts right into the sauce for gooey, cheesy goodness.
- Freshly chopped parsley (1/4 cup): A bright, fresh finish to awaken all the comforting flavors.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook and Brown the Chicken
Start by heating olive oil in a large skillet over medium heat. Toss in the diced chicken, seasoning it with salt and pepper, and let it brown until golden and cooked through—about 6 to 8 minutes. That browning step is crucial because it locks in flavor and adds texture. Once done, remove the chicken from the pan to keep it warm while you prepare the rest.
Step 2: Sauté Onion and Garlic
Without cleaning the skillet, add your diced onion and minced garlic to the pan. Sauté them until the onion becomes translucent and fragrant, around 2 to 3 minutes. This step lays the foundation for the sauce, building subtle sweetness and aromatic depth that will carry through every bite.
Step 3: Add Chicken Broth and Cream with Veggies
Pour in the chicken broth and bring everything to a gentle simmer. Stir in the heavy cream for a silky touch, then add the frozen peas and diced carrots. These veggies not only add beautiful pops of color but also a nice textural contrast against the creamy sauce, recreating the classic pot pie vibe.
Step 4: Incorporate Pasta and Herbs
Next, stir in the uncooked pasta shells along with dried thyme and rosemary. Make sure the pasta is mostly covered by the flavorful liquid—this is important for even cooking. The dried herbs inject those signature woody, herbaceous notes that take this Chicken Pot Pie Pasta Recipe to another level.
Step 5: Simmer Until Pasta is Tender
Cover the skillet and let the mixture simmer over medium-low heat for 15 to 20 minutes. Stir occasionally to prevent sticking and to evenly distribute the thickening sauce. You’ll notice the sauce becoming luscious as the pasta absorbs the flavors and softens perfectly, mimicking the filling of a traditional pot pie.
Step 6: Finish with Chicken and Cheese
Once the pasta is tender, gently fold in the cooked chicken pieces along with shredded cheddar cheese. The cheese will melt right into the warm sauce, enriching the dish with gooey, cheesy comfort. At this point, taste and tweak your seasoning with more salt and pepper if you’d like.
Step 7: Garnish and Serve
Before serving, sprinkle the freshly chopped parsley over the top. It brightens the entire dish and adds a fresh contrast to the creamy, cheesy base. Now you’re ready to scoop out bowls filled with warmth, comfort, and a hint of nostalgia!
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
Fresh parsley is a classic finish, but don’t hesitate to get creative with finely chopped chives or a sprinkle of smoked paprika for a subtle kick. A little cracked black pepper on top adds an inviting aroma right at the table.
Side Dishes
This Chicken Pot Pie Pasta Recipe is hearty enough to stand on its own, but pairing it with a crisp green salad or steamed green beans helps balance the richness for a well-rounded meal. Garlic bread or warm dinner rolls make perfect companions for scooping up every last bit of that creamy sauce.
Creative Ways to Present
Serve this dish in individual ramekins for a charming personal touch at dinner parties or family gatherings. Alternatively, top with extra shredded cheese and broil briefly for a golden, bubbly crust that adds a fun textural contrast to the creamy pasta below.
Make Ahead and Storage
Storing Leftovers
Let your Chicken Pot Pie Pasta Recipe cool before transferring leftovers into an airtight container. It will keep beautifully in the fridge for up to 3 days, making it perfect for quick lunches or easy weeknight dinners.
Freezing
This dish freezes well, too! Freeze portions in freezer-safe containers or bags for up to 2 months. Just be sure to leave some room for expansion and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or use a microwave in short bursts to avoid drying out the creamy sauce. Adding a splash of milk or broth while reheating helps refresh the sauce and keep it silky smooth.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken saves time, and you can add it during the cheese melting step. Just be careful not to overcook the chicken to keep it tender.
Is it possible to use a different type of pasta?
Yes, feel free to swap in other small pasta shapes like elbow macaroni or mini penne. Just adjust cooking times to ensure the pasta cooks through perfectly in the liquid.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the heavy cream with full-fat coconut milk and use a dairy-free cheese alternative. The texture will be a bit different but still rich and delicious.
What if I want to add more vegetables?
Great idea! Feel free to toss in extras like diced potatoes, mushrooms, or corn. Add them at the same time as the peas and carrots so they cook evenly.
How can I make this recipe vegetarian?
Substitute the chicken broth with vegetable broth and use plant-based chicken alternatives or extra mushrooms. Skip the chicken but keep the herbs and cheese for a flavorful twist.
Final Thoughts
This Chicken Pot Pie Pasta Recipe is truly a celebration of comfort food at its finest—easy to make, rich in flavor, and just downright satisfying. Whether it’s a busy weeknight meal or a cozy weekend treat, this one-skillet wonder will become a staple in your dinner rotation. Give it a try, and prepare for all the compliments coming your way!
Print
Chicken Pot Pie Pasta Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 30m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Pasta combines tender, seasoned chicken with creamy sauce, peas, carrots, and pasta shells for a delicious one-pan meal inspired by classic chicken pot pie flavors. It’s a hearty, creamy stovetop pasta dish perfect for a cozy dinner.
Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/4 cup freshly chopped parsley
Liquids and Pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups uncooked pasta shells
Herbs and Cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup shredded cheddar cheese
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion and minced garlic, sautéing until the onion turns translucent, about 2-3 minutes, to build the base flavor.
- Add Liquids and Vegetables: Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the heavy cream, then add the frozen peas and diced carrots, mixing well to combine.
- Add Pasta and Herbs: Stir in the uncooked pasta shells followed by the dried thyme and rosemary. Make sure the pasta is mostly submerged in the liquid to cook properly.
- Simmer Pasta: Cover the skillet and let everything simmer on medium-low heat, stirring occasionally, until the pasta is tender and the sauce has thickened — about 15-20 minutes.
- Combine Chicken and Cheese: Once the pasta is cooked, stir in the cooked chicken pieces along with the shredded cheddar cheese, allowing the cheese to melt smoothly into the creamy sauce.
- Season and Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve the dish hot, garnished with freshly chopped parsley for a bright finish.
Notes
- Use a heavy-bottomed skillet to prevent sticking and ensure even cooking.
- If the sauce becomes too thick, you can stir in a little extra chicken broth or water to reach your desired consistency.
- Fresh herbs can be substituted for dried; use about three times the amount if using fresh thyme and rosemary.
- Feel free to swap cheddar cheese with mozzarella or Monterey Jack for a milder taste.
- This recipe can be made gluten-free by using gluten-free pasta shells.
