This Chicken Pot Pie Pasta has all the comfort of a traditional chicken pot pie that you ever wanted—but with noodles! Tender chicken and sweet, soft vegetables are simmered in a luscious white sauce, which the al-dente pasta soaked up perfectly. It’s irresistible from the very first forkful, because every single bite is sensational!
Who doesn’t love a good, old-fashioned pot pie? I often make a deconstructed version for my family on windy, chilly evenings. It’s undeniably warm, cozy and super hearty.
While baking a traditional pie can easily take an hour or more (especially if you’re making the pastry from scratch!), this easy pasta version is ideal for a busy weeknight and can be whipped up in well under 30 minutes. The whole cooking process is simple and straightforward, yet the payoff is immense.
Chicken Pot Pie Pasta
Unlike many classic dishes, chicken pot pie pasta is a contemporary “mashup” dish that deconstructs the classic American chicken pot pie and reimagines it as a pasta sauce.
It has the soul and the core elements of the original—chicken, a vegetable base of onions, carrots, and celery (a mirepoix) and peas in a rich, creamy sauce. This filling is then tossed with cooked pasta like rigatoni or penne instead of being enclosed in a pastry crust.
With a final touch of grated parmesan cheese and chopped chive or parsley makes it a proper pasta dish. It is amazing that how comfort food evolves—finding a new way for a new generation, but the feeling of warmth and satisfaction remains the same! 🥹
What You Will Need
Ingredient List
This budget-friendly recipe yields a generous amount (6-8 people), perfect for a family dinner with plenty of leftovers that reheat beautifully for the next day.
How To Make
Instruction
- Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta in a colander. Set aside.
- Heat a cast-iron skillet or pan over medium heat. Add the butter. Once melted and foaming slightly, add the diced onion, celery, and carrots. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes. This cooks out the raw flour taste and coats the vegetables in a buttery, starchy paste (this is your roux). Next, pour in the dry white wine, using your spoon to scrape up any browned bits from the bottom of the pan.
- Add the liquids by slowly pouring in the milk while stirring constantly. Once the milk is fully incorporated and the mixture is smooth, add the broth. Continue to stir as the sauce comes to a gentle simmer. It will slowly begin to thicken as it heats.
- Stir in the fresh thyme leaves, Dijon mustard, and grated Parmesan cheese until the cheese has melted and the sauce is smooth. Now, taste the sauce—this is your most important step. Season with salt and pepper. Remember, the Parmesan is salty, so taste first!
- Now, add the diced chicken into the pot. Let it simmer gently for 5-7 minutes, or until the chicken is fully cooked through.
- Add cooked pasta to the pan with the chicken and vegetable sauce, and toss everything together. Ensuring every piece of pasta is gloriously coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water a little at a time until it reaches your desired consistency.
- Garnish with an extra sprinkle of Parmesan cheese, black pepper, and chopped chive or parsley. Serve immediately.Enjoy!
Our Tips
- Don’t Rush the Roux: That 1-2 minutes of cooking the flour in the butter is crucial. It gets rid of the raw, pasty flavor and ensures your sauce tastes rich and nutty, not floury.
- Don’t overcook your pasta: Overcooked pasta becomes mushy when combined with the sauce.
- White Wine Substitute: No white wine? No problem. You can substitute it with broth.
What To Serve With
Here are some pairings ideas to complement your pasta:
Breads:
- Crusty bread
- Garlic bread
Side vegetables:
- Broccoli: Boiled or stemed.
- Asparagus: Grilled or pan-fried.
Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!
Easy Chicken Pot Pie Pasta
Ingredients
- 2 lb chicken breast dice into 1 inch cubes (Note1)
- 1 lb pasta (Note2)
- 2 tbsp unsalted butter
- 1 cup yellow onion finely diced
- 1 cup carrot peeled and small diced
- ½ cup celery small diced
- 2 large garlic clove minced
- ¼ cup dry white wine
- 4 tbsp plain flour
- 1 tsp dijon mustard
- 4 sprig fresh thyme stem removed
- 2 cup milk full-fat preferred
- 1 cup chicken or vegetable broth
- 1 cup peas
- ¼ cup grated parmesan cheese more for garnish
- 1 tsp sea salt
- ¼ tsp black pepper more for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta in a colander. Set aside.
- Heat a cast-iron skillet or pan over medium heat. Add the butter. Once melted and foaming slightly, add the diced onion, celery, and carrots. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes. This cooks out the raw flour taste and coats the vegetables in a buttery, starchy paste (this is your roux). Next, pour in the dry white wine, using your spoon to scrape up any browned bits from the bottom of the pan.
- Add the liquids by slowly pouring in the milk while stirring constantly. Once the milk is fully incorporated and the mixture is smooth, add the broth. Continue to stir as the sauce comes to a gentle simmer. It will slowly begin to thicken as it heats.
- Stir in the fresh thyme leaves, Dijon mustard, and grated Parmesan cheese until the cheese has melted and the sauce is smooth. Now, taste the sauce—this is your most important step. Season with salt and pepper. Remember, the Parmesan is salty, so taste first!
- Now, add the diced chicken into the pot. Let it simmer gently for 5-7 minutes, or until the chicken is fully cooked through.
- Add cooked pasta to the pan with the chicken and vegetable sauce, and toss everything together. Ensuring every piece of pasta is gloriously coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water a little at a time until it reaches your desired consistency.
- Garnish with an extra sprinkle of Parmesan cheese, black pepper, and chopped chive or parsley. Serve immediately.Enjoy!
