Chicken Pot Pie Pasta
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This one pot creamy Chicken Pot Pie Pasta is a super easy dinner that tastes just like chicken pot pie but in pasta form and it’s all done in one pot and ready in under an hour!
One Pot Creamy Chicken Pot Pie Pasta Recipe
This is what happens when I’m left to my own devices, I cook more pasta. I think I was Italian in my previous life, because I could eat pasta for breakfast, lunch and dinner. I love pasta so much that I even made this chicken pot pie pasta, which if I may say so myself, tastes just like freaking pot pie. Score!
Now if I really had my way I probably would have stuck a pie crust over the top of this dish and throw it in the oven, but that would have been carb overload and hubs might have thought I truly went bonkers. Not that I’m far off.
At the risk of sounding crazy, I actually used my chicken pot pie recipe to make this and just adjusted it. And made it all in one pot! I mean let’s be serious here, how can you not love one pot meals, granted some dishes should take a long time and require lots of pots but let’s leave those for the weekend or when you have lots of time.
In the meantime this is a perfect dish to throw into your weekly rotation as it’s quick, relatively mess free, and freaking delicious!
Why You’ll Love this Chicken Pot Pie Pasta
- Super Easy! This is a one pot pasta. No boiling the noodles separately or searing the chicken in another pan. It all cooks together making this a super easy recipe with little cleanup.
- Creamy Chicken Deliciousness! Imagine perfectly cooked tender pasta coated with rich chicken pot pie filling! It’s creamy comforting yumminess in every bite.
- Family Favorite! The kids will love this meal as much as the adults. It’s got chicken, noodles, and a creamy sauce. You can’t go wrong with this delicious dinner recipe.
- Pasta – You can use whatever you like for this dish! I prefer to use a small shaped pasta for this dish like penne, rigatoni, mini shells, etc. Egg noodles are also another great option.
- Butter – I prefer to use unsalted butter to control our salt level but if you only have salted butter use that.
- Chicken – I used boneless, skinless chicken thighs cubed into bite sized pieces. If you prefer chicken breasts, feel free to use those.
- Veggies – Onion, celery, carrots, and peas. The pot pie classics!
- Flour – I used all purpose flour today, this will act as our thickener in the sauce.
- Liquids – I used low sodium chicken broth and white wine. Be sure to pick up low sodium broth so as to control the salt content of our dish!
- Herbs – Chopped fresh parsley and rosemary. Some thyme would also work great in this dish.
- Seasoning – Salt and pepper to taste.
No need to boil the noodles separately for this easy recipe! The entire dish is cooked in just one pot and is a delicious complete meal.
Sauté The Veggies
To get the dish started, melt the butter over medium heat in a large saucepan or Dutch oven. Then add the chopped onions, celery, and carrots to the pot and cook them for about 5 minutes or until they are both soft. Note, it’s important that you cook them long enough to soften up but not turn to mush, so do keep an eye on them.
Brown The Chicken
Next, add the chicken thigh pieces to the pot and season them with salt and pepper to taste. Then cook them for 5 to 7 minutes or until no longer pink. Also, to create more flavor, you’ll want to make sure you brown the chicken evenly on all sides.
Add The Pasta And Make The Sauce
Okay, now let’s get this one pot pasta really going! Sprinkle the flour over the chicken and vegetables in the pot. Then stir to combine and cook the mixture for about a minute to remove some of the raw flour taste.
Next, add the rosemary, white wine, chicken broth, and pasta. Then if you like, season with more salt and pepper to taste. Now, cook the pasta over medium low heat for 15 minutes while stirring occasionally to prevent the noodles from sticking to the bottom of the pot.
Add Peas And Finish The Dish
After cooking the dish for 15 minutes, add the frozen peas to the pot. Then stir everything together to combine and cook the pasta for another 5 to 10 minutes or until it’s cooked to your liking.
Garnish And Serve
Once the chicken pot pie pasta is done cooking, sprinkle it with some fresh parsley or even some Parmesan cheese and serve it along with some yummy warm Potato Bread and a fresh Tossed Salad.
What Wine Is Best For Cooking?
When making a dish like this that calls for white wine, try to choose something a bit drier that still has some good flavor. For this I like to use something like a Sauvignon Blanc or a Pinot Grigio, although that is even pushing it a bit on sweetness. Keep in mind that if you wouldn’t want to drink the wine, you probably won’t want to cook with it.
Prefer To Keep It Booze Free?
If you’d rather keep your kitchen alcohol free then just sub out the called for amount of wine with more low sodium chicken broth.
What Else Can I Mix Into Pasta?
This pasta is really easy to mix up and customize depending on what you need to use up in your fridge. I mean it won’t make you pot pie pasta authentic, but this is a riff on a classic anyways!
- Ground beef or turkey
- Sausage
- Bacon
- Corn
- Broccoli
- Tomatoes
- Cabbage or kale
- Mushrooms
Expert Tips
- Sear the chicken well. You want to brown the chicken well on all sides to create the most flavorful chicken pot pie pasta.
- Don’t overcook the pasta. Set a timer once the pasta has been added to make sure that you don’t forget and overcook it.
- Stir to prevent sticking. Don’t forget to stir the pasta from time to time as it cooks to prevent it from sticking to the bottom of the pot.
- Control the salt. If you are using salted butter and regular chicken broth, be careful that you don’t add too much additional salt before the dish is finished cooking.
Leftovers
Properly cool the pasta before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen pasta dishes will last for 2 – 3 months in the freezer, just be sure to allow to thaw fully in the fridge before reheating.
Other Must Try Recipes
- Creamy Cajun Pastalaya
- One Pot Hamburger Helper Lasagna
- Arugula and Walnut Pesto Pasta
- Creamy Tomato Chicken Pasta
- One Pot Chicken and Orzo
- Creamy Chicken Marsala Pasta
- One Pot Pasta
- Creamy Jerk Chicken Pasta
- Chicken Pot Pie
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One Pot Creamy Chicken Pot Pie Pasta
Video
Ingredients
- 1 tablespoon butter (unsalted)
- 1 large onion (chopped)
- 1 stalk celery (chopped)
- 1 medium carrot (chopped)
- 6 chicken thighs (skinless, boneless and cut into bite size pieces)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh rosemary (chopped (or 1/2 tsp dried rosemary))
- ½ cup white wine
- 4 cups chicken broth (low sodium or no sodium added)
- 12 ounces pasta (uncooked)
- 1 cup frozen peas
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, carrot to the pot and cook for about 5 minutes until the vegetables soften.
- Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.
- Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute then add the rosemary, white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.
- Cook for 15 minutes over medium low heat, stirring occasionally, then add the frozen peas. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked to your liking.
- Garnish with fresh parsley and serve.
Equipment
Notes
- Chicken breast can be used for this recipe.
- You can replace the wine for more chicken broth.
- Sear the chicken well. You want to brown the chicken well on all sides to create the most flavorful one pot creamy chicken pot pie pasta.
- Don’t overcook the pasta. Set a timer once the pasta has been added to make sure that you don’t forget and overcook it.
- Stir to prevent sticking. Don’t forget to stir the pasta from time to time as it cooks to prevent it from sticking to the bottom of the pot.
- Control the salt. If you are using salted butter and regular chicken broth, be careful that you don’t add too much additional salt before the dish is finished cooking.
- Properly cool the pasta before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
