Description
Chicken Pot Pie Pasta is a comforting, creamy pasta dish inspired by the classic pot pie. Juicy chicken, mixed vegetables, and tender pasta come together in a cheesy, flavorful sauce perfect for weeknight dinners.
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 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)
Instructions
- Cook pasta according to package directions; drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté onion and garlic until translucent.
- Whisk in flour and cook 1-2 minutes. Gradually whisk in chicken broth and milk. Add thyme, salt, pepper, and nutmeg.
- Bring sauce to a simmer until slightly thickened.
- Add shredded chicken and mixed vegetables; stir to combine.
- Toss cooked pasta with the sauce and chicken mixture. Sprinkle extra cheddar on top if desired.
- Serve warm, optionally baked 5-10 minutes for a melted cheese topping.
Notes
- Rotisserie chicken saves time and adds flavor.
- Use any combination of frozen vegetables for convenience.
- Optionally bake the pasta with extra cheese for a casserole-style finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop (or baked optional)
- Cuisine: American