Creamy One-Pot Chicken Pasta
Hola, friend! You know those chilly nights when you just crave something creamy, hearty, and soul-warming?
That’s when this Chicken Pot Pie Pasta recipe comes to the rescue. It’s everything you love about a traditional chicken pot pie, only quicker and cozier. Imagine tender noodles wrapped in a velvety sauce filled with juicy chicken, sweet veggies, and a hint of thyme, all in one comforting skillet.
I first made this recipe after a long week when I was craving pot pie but didn’t have time for baking.
The moment that creamy aroma filled the kitchen, it reminded me of those family dinners where comfort food was the love language.
Quick Recipe Overview
| Prep Time: | 15 minutes |
|---|---|
| Cook Time: | 20 minutes |
| Total Time: | 35 minutes |
| Servings: | 8 |
| Serving Size: | 1 bowl |
| Difficulty: | Easy |
| Cuisine Type: | American Comfort |
| Best Season to Serve: | Fall and Winter |
Why You’ll Love This Recipe
- One-pan wonder: Fewer dishes, more flavor. Everything cooks in one skillet for easy cleanup.
- Classic comfort reimagined: All the cozy flavors of chicken pot pie turned into a creamy, noodle-filled dinner.
- Ready in 35 minutes: Perfect for busy nights when you want a warm homemade meal fast.
- Customizable: Swap noodles, add veggies, or use leftover chicken.
- Family-approved: It’s rich, creamy, and loved by both kids and adults.
Chicken Pot Pie Pasta Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This Chicken Pot Pie Pasta Recipe combines the creamy, cozy flavors of a classic pot pie with tender noodles in a single skillet. It’s rich, hearty, and ready in just 35 minutes — perfect for busy weeknights!
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded
- Salt, to taste
- Pepper, to taste
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add diced onion, minced garlic, and thawed mixed vegetables. Season with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally, until onions are soft.
3. Sprinkle flour over the vegetables and stir until coated. Gradually add chicken broth, stirring to prevent lumps. Add heavy cream and bring to a gentle simmer.
4. Cook sauce for 5 minutes until thickened. Add shredded chicken and cooked noodles. Toss until everything is evenly coated.
5. Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley if desired. Serve warm and enjoy!
Notes
Use rotisserie chicken for an easy shortcut.
For a lighter sauce, swap heavy cream for half-and-half or evaporated milk.
Add extra veggies like mushrooms or spinach for more nutrition.
Store leftovers in the fridge for up to 4 days and reheat with a splash of broth or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta, Comfort Food
- Method: One-Pot Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2.9
- Sodium: 419.5
- Fat: 17.5
- Saturated Fat: 9.7
- Unsaturated Fat: 7
- Trans Fat: 0.1
- Carbohydrates: 38.5
- Fiber: 2.7
- Protein: 19.4
- Cholesterol: 114.8
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded
- Salt, to taste
- Pepper, to taste
Optional Ingredients:
- 2 tablespoons fresh parsley, chopped
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Egg noodles | Cook until just al dente so they stay tender after mixing. |
| Chicken | Shredded rotisserie chicken makes this extra quick and flavorful. |
| Mixed vegetables | Thaw before cooking to prevent extra water in the sauce. |
| Heavy cream | Adds richness, but half-and-half can be used for a lighter version. |
| Chicken broth | Use low-sodium broth to control salt levels. |
| Thyme | Dried thyme gives that classic pot pie flavor. |
| Flour | Helps the sauce thicken; whisk well to avoid lumps. |
| Butter | Adds depth and gives the sauce its silky texture. |
| Garlic | Fresh minced garlic elevates the entire flavor profile. |
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet over medium heat, melt the butter. Add diced onion, minced garlic, and mixed vegetables. Sprinkle with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for about 5 minutes until the onion softens and becomes fragrant.
- Make the sauce: Sprinkle the flour over the vegetables and stir until evenly coated. Gradually add the chicken broth while stirring to prevent lumps. Then pour in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 5 minutes.
- Add the chicken and noodles: Add shredded chicken and the cooked pasta to the skillet. Toss everything together until well coated in the creamy sauce. Season with salt and pepper to taste.
- Serve and garnish: Remove from heat, sprinkle with fresh parsley if desired, and serve warm in bowls.
Helpful Tips
- Use pre-cooked chicken for a faster dinner. Rotisserie or leftover roasted chicken works perfectly.
- Don’t overcook the noodles before mixing; they’ll continue to soften in the sauce.
- Stir the sauce constantly after adding flour and broth to keep it creamy and lump-free.
- Add extra broth if you prefer a thinner sauce or more cream for a richer texture.
Expert Tips for the Best Results
- Fresh herbs make a difference: Add fresh thyme or parsley at the end for a burst of flavor.
- Balance the flavors: Taste before serving and adjust salt and pepper as needed.
- Double for meal prep: This reheats beautifully for lunches throughout the week.
- Make it cheesy: Stir in ½ cup shredded cheddar or Parmesan for a decadent twist.
Recipe Variations
- Veggie-packed version: Add diced mushrooms, bell peppers, or spinach for extra nutrients.
- Cheesy Chicken Pot Pie Pasta: Mix in shredded mozzarella or cheddar for a gooey, comforting meal.
- Lightened-up version: Replace heavy cream with evaporated milk or unsweetened almond milk.
- Spicy twist: Add a pinch of red pepper flakes or cayenne for a mild kick.
Make Ahead & Freezer Tips
This pasta dish can be made ahead and stored in the fridge for up to 4 days. To freeze, let it cool completely, then transfer to an airtight container and freeze for up to 2 months. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.
Serving Suggestions
Serve this creamy Chicken Pot Pie Pasta with a crisp side salad or garlic bread to complete the meal. It’s also wonderful alongside roasted green beans or steamed broccoli for a fresh, healthy touch.
Pairing Ideas
Pair this rich pasta with a glass of Chardonnay or sparkling water with lemon slices. For sides, try a warm biscuit or soft dinner roll to soak up the creamy sauce.
If you love creamy comfort meals like this, you’ve got to try my Pillsbury Chicken Pot Pie. It’s the ultimate cozy dinner with a flaky, golden crust and a rich, savory filling that tastes like pure homemade comfort. Together with this Chicken Pot Pie Pasta, it’s proof that comfort food can be both easy and unforgettable.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop over low heat with a splash of cream or broth to keep the sauce silky. Avoid high heat to prevent curdling.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken?
Yes, it’s one of the best shortcuts for this recipe and saves tons of time.
Can I make this without heavy cream?
Yes, use half-and-half or a mix of milk and a little butter for a lighter option.
Can I use other pasta types?
Absolutely. Penne, rotini, or shells all hold the sauce beautifully.
Is this freezer-friendly?
Yes, it freezes well. Just cool completely before freezing and reheat gently.
Can I add cheese?
Of course! Add cheddar, mozzarella, or even Parmesan for extra flavor.
How do I make it gluten-free?
Use gluten-free noodles and replace flour with cornstarch or gluten-free all-purpose blend.
Can I add a crust on top?
Yes, bake the finished pasta with puff pastry or biscuit dough for a pot pie twist.
Nutrition Info
| Serving Size: | 1 bowl |
|---|---|
| Calories: | 390 kcal |
| Protein: | 19.4 g |
| Carbohydrates: | 38.5 g |
| Fat: | 17.5 g |
| Saturated Fat: | 9.7 g |
| Fiber: | 2.7 g |
| Sugar: | 2.9 g |
| Sodium: | 419.5 mg |
| Cholesterol: | 114.8 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Chicken Pot Pie Pasta is the definition of cozy comfort food. It’s creamy, hearty, and filled with the familiar flavors of classic pot pie — only easier and faster to make. Whether it’s a weeknight dinner or a comforting weekend meal, this one-pan pasta brings warmth and smiles to the table.
