Quick Chicken Pot Pie Pasta (Printable)
Creamy pasta with chicken and vegetables in a savory white sauce
# What You’ll Need:
→ Poultry & Pasta
01 - 2 cups cooked chicken breast, cubed or shredded
02 - 12 oz short pasta (rotini or penne)
→ Vegetables
03 - 1 cup frozen peas and carrots mix
04 - 1/2 cup frozen sweet corn
05 - 1/2 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
→ Sauce & Seasoning
08 - 2 tbsp all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole or 2% milk
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried parsley
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/2 cup shredded cheddar cheese (optional)
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander and set aside.
02 - While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 2 to 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 1 minute to cook out the raw flour taste and form a smooth roux.
04 - Gradually whisk in the chicken broth followed by the milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and allow it to thicken for 2 to 3 minutes, stirring occasionally.
05 - Stir in the dried thyme, parsley, salt, and pepper. Add the frozen peas and carrots, corn, and cooked chicken. Continue cooking for 3 to 4 minutes until the chicken is heated through and the vegetables are tender.
06 - Add the drained pasta to the skillet and toss well to coat every strand evenly in the sauce. Taste and adjust salt and pepper as needed.
07 - If using cheddar cheese, stir it in now and mix until fully melted and creamy. Serve immediately while hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- It delivers all the cozy comfort of chicken pot pie without the stress of making a crust from scratch.
- Everything cooks in one pan which means cleanup is almost nonexistent on busy nights.
- You can throw in whatever vegetables or leftover chicken you have hanging around and it still turns out creamy and delicious.
02 -
- Adding the broth too fast to the roux will create stubborn lumps so pour it in slowly and whisk with confidence.
- Undercooking the pasta slightly before adding it to the sauce prevents it from turning mushy as it sits.
03 -
- Using half and half instead of milk creates a noticeably richer sauce that tastes like it took twice as long to make.
- Toasting the thyme in the butter for a few seconds before adding the flour releases oils that make the whole dish more aromatic.