Creamy Chicken Pot Pie Pasta Recipe
If you love chicken pot pie but want a quicker, crust-free version, this Chicken Pot Pie Pasta is the ultimate weeknight dinner! It’s creamy, cheesy, and packed with tender chicken, mixed vegetables, and pasta in a rich, savory sauce. A one-pot comfort food recipe your family will request again and again.
Ingredients:
12 oz pasta (penne, rotini, or bowtie)
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
2 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp salt (or to taste)
½ tsp black pepper
2 tbsp all-purpose flour (for thickening)
½ cup shredded cheddar cheese (optional, for extra creaminess)
instructions:
In a large skillet or pot, melt butter over medium heat. Add onion and garlic, cooking until softened.
Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in chicken broth and heavy cream, stirring until smooth and creamy.
Add garlic powder, onion powder, thyme, salt, and black pepper. Mix well.
Stir in cooked chicken and frozen vegetables. Simmer for 5 minutes until sauce thickens and veggies are tender.
Add Parmesan cheese and cheddar (if using) and stir until melted.
Toss in the cooked pasta, coating it in the creamy sauce.
Serve warm and enjoy the flavors of classic chicken pot pie in pasta form!
Cooking Time: 30 minutes
Servings: 4–6
Calories: ~450 per serving
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