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Easy Chicken Pot Pie Pasta

A creamy and flavorful dish that combines tender pasta with juicy chicken and a medley of vegetables, all enveloped in a rich, velvety sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz pasta (your choice, but penne or rotini works best)
  • 2 cups cooked chicken, shredded or diced Can use rotisserie chicken for quicker prep.
Vegetables
  • 1 cup frozen mixed vegetables (peas, carrots, and corn)
Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth Taste before seasoning due to varying saltiness.
  • 1 cup heavy cream Can substitute with coconut milk for dairy-free version.
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Start by boiling a large pot of salted water. Cook the pasta according to package directions until al dente, usually around 8-10 minutes. Drain and set aside.
Making the Sauce
  1. In a large skillet, melt the butter over medium heat. Add in the flour and whisk until it’s smooth and bubbly, about 1-2 minutes.
  2. Gradually whisk in the chicken broth, ensuring there are no lumps. Stir in the heavy cream, followed by onion powder and garlic powder. Season with salt and pepper to taste. Allow it to simmer for 2-3 minutes until slightly thickened.
Combining Ingredients
  1. Stir in the cooked chicken and frozen vegetables into the creamy sauce, ensuring everything is well coated.
  2. Finally, add the drained pasta to the skillet, tossing everything gently to combine. Let it cook for an additional 2-3 minutes, allowing the flavors to meld together.
Serving
  1. Remove from heat, and enjoy your delicious Easy Chicken Pot Pie Pasta warm, garnished with fresh herbs if desired.

Notes

For quick prep, use rotisserie chicken. Can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual portions for up to 2 months. Reheat with a splash of chicken broth to maintain creaminess.