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Quick Chicken Pot Pie Pasta

All the cozy flavors of classic chicken pot pie turned into a creamy, comforting pasta dinner. Made on the stovetop with tender chicken, vegetables, and a rich sauce—ready fast and perfect for busy nights.

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Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne, rotini, or shells
  • 2 tbsp butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk or half-and-half
  • 2 cups cooked chicken shredded or diced
  • 1 1/2 cups mixed vegetables peas, carrots, corn – fresh or frozen
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme or poultry seasoning
  • Fresh parsley optional, for garnish

Method
 

  1. Cook pasta in salted water until al dente. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add onion and cook until soft. Add garlic and cook 30 seconds.
  3. Sprinkle flour over the vegetables and stir well. Cook for 1 minute.
  4. Slowly pour in chicken broth while stirring until smooth. Add milk and simmer until thickened.
  5. Stir in chicken, mixed vegetables, salt, pepper, and thyme. Cook until heated through.
  6. Add cooked pasta and toss until fully coated in the sauce.
  7. Taste and adjust seasoning. Serve warm, garnished with parsley if desired.

Notes

  • Use rotisserie chicken for extra flavor and speed.
  • Frozen vegetables work great—no need to thaw.
  • Add a splash of milk when reheating to keep the sauce creamy.
  • For extra richness, stir in a little cream or shredded cheese.
  •  
  • Calories: 520 (per serving)
Approx per serving: Carbs 52g – Protein 32g – Fat 22g.