If you’re craving the cozy flavors of chicken pot pie but want something a little easier, this Chicken Pot Pie Pasta is the perfect comfort food dinner! It’s creamy, hearty, and loaded with shredded chicken, tender noodles, and plenty of veggies. My family loves it just as much as classic chicken pot pie—and it comes together in about 30 minutes.
This recipe has all the same cozy flavors of the original but in pasta form. Think of it as a shortcut version with no pie crust needed—just creamy goodness in every bite.
Ingredients You’ll Need
- Cooked shredded chicken (great use for rotisserie chicken!)
- Wide egg noodles (or your favorite pasta)
- Butter
- Onion, celery, and carrots
- Garlic
- All-purpose flour
- Chicken broth
- Heavy cream (or half-and-half for lighter)
- Dried thyme + dried sage
- Frozen peas + corn
- Parmesan cheese
- Fresh parsley
- Salt + black pepper
How to Make Chicken Pot Pie Pasta
- Cook the Pasta: Boil the egg noodles in salted water until al dente. Drain and set aside.
- Sauté Veggies: In a large skillet or Dutch oven, melt butter. Add onion, celery, and carrots and cook until softened, about 8 minutes. Stir in garlic and cook 1 more minute.
- Make the Sauce: Sprinkle flour over the veggies and stir. Slowly whisk in chicken broth and heavy cream, stirring constantly until thickened. Season with thyme, sage, salt, and pepper.
- Add Chicken & Veggies: Stir in shredded chicken, peas, and corn. Simmer until warmed through.
- Combine: Toss in the cooked noodles, then stir in Parmesan and parsley until creamy and well coated.
- Serve: Garnish with extra parsley or cheese and enjoy!
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Add a splash of broth or water when reheating.
- Do not freeze: The cream sauce tends to separate, and the pasta may turn mushy after thawing.
Substitutions & Variations
- Chicken: Swap for chicken thighs or rotisserie chicken.
- Pasta: Any pasta works—fusilli, penne, or even gluten-free.
- Cream: Use half-and-half, whole milk with flour, or full-fat coconut milk for dairy-free.
- Cheese: Try Asiago, Pecorino Romano, or leave it out if preferred.
- Seasoning: Add rosemary, paprika, or a pinch of cayenne for extra flavor.
What to Serve With Chicken Pot Pie Pasta
- A crisp green salad with vinaigrette
- Garlic bread (perfect for mopping up sauce!)
- Steamed vegetables like broccoli or green beans
- Coleslaw for a tangy, refreshing bite
- Buttered corn for extra sweetness
Why You’ll Love This Recipe
✔ Creamy, cozy comfort food
✔ Family-friendly and picky-eater approved
✔ One pot, 30-minute meal
✔ Same flavors as classic pot pie—without the crust
This creamy, cozy pasta dish is pure comfort in a bowl. Once you try it, you’ll find yourself making it on repeat—it’s a family favorite that never disappoints!
Creamy Chicken Pot Pie Pasta
Ingredients
- 12 oz pasta (egg noodles or rotini)
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk (or half-and-half for creamier sauce)
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp dried parsley
- Salt & black pepper, to taste
- ½ cup grated Parmesan (optional)
Instructions
- Cook pasta according to package directions; drain and set aside.
- In a large skillet or pot, melt butter over medium heat. Add onion, carrots, and celery; sauté 5–6 minutes until softened. Stir in garlic.
- Sprinkle flour over vegetables and cook 1–2 minutes, stirring constantly.
- Slowly whisk in chicken broth and milk, stirring until smooth and thickened.
- Add shredded chicken, peas, thyme, parsley, salt, and pepper. Simmer 5 minutes.
- Stir in cooked pasta until coated in creamy sauce.
- Sprinkle with Parmesan before serving, if desired.