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Quick Chicken Pot Pie Pasta

Quick Chicken Pot Pie Pasta

Quick Chicken Pot Pie Pasta is a weeknight dinner game-changer, offering all the comforting flavors of classic chicken pot pie in a fraction of the time, making it a family favorite for busy evenings. This recipe simplifies a beloved dish, transforming tender chicken and vegetables into a creamy, satisfying pasta bake that’s both incredibly easy and unbelievably delicious.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cut into ½-inch pieces
  • 1 medium yellow onion finely chopped
  • 2 carrots peeled and diced into ¼-inch pieces
  • 2 stalks celery diced into ¼-inch pieces
  • 2 cloves garlic minced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth low-sodium preferred
  • 1 cup milk whole or 2%
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • salt and freshly ground black pepper to taste
  • 1 ½ cups frozen peas
  • 8 ounces uncooked pasta such as rotini, penne, or elbow macaroni
  • ½ cup shredded sharp cheddar cheese optional, for topping
  • fresh parsley chopped (for garnish)

Equipment

  • Large pot
  • Oven-safe skillet or Dutch oven
  • Baking dish (if skillet is not oven-safe)

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about ½ cup of the pasta water.
    8 ounces uncooked pasta
  2. While the pasta cooks, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
  3. Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
    1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
  4. Add the butter to the skillet and let it melt. Sprinkle the flour over the melted butter and vegetables, and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
    4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
  5. Gradually whisk in the chicken broth, then the milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until the sauce thickens. Stir in the dried thyme and rosemary, and season generously with salt and freshly ground black pepper to your taste.
    2 cups chicken broth, 1 cup milk, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, salt
  6. Return the cooked chicken to the skillet. Stir in the frozen peas.
    1 pound boneless, skinless chicken breasts or thighs, 1 ½ cups frozen peas
  7. Add the drained cooked pasta to the skillet with the chicken and vegetable mixture. Stir everything together until the pasta and chicken are well coated in the creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
    8 ounces uncooked pasta
  8. If using, sprinkle the shredded cheddar cheese evenly over the top of the mixture.
    ½ cup shredded sharp cheddar cheese
  9. Place the skillet under a preheated broiler for 2-3 minutes, or until the cheese is melted and bubbly and the top is lightly golden. Alternatively, you can bake the dish in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and bubbly, especially if your skillet is not oven-safe and you transfer the contents to a baking dish.
    ½ cup shredded sharp cheddar cheese
  10. Remove from the broiler or oven, let stand for a minute, and garnish with fresh chopped parsley before serving hot.
    fresh parsley

Notes

This recipe is a weeknight dinner game-changer, offering all the comforting flavors of classic chicken pot pie in a fraction of the time. It's incredibly easy and unbelievably delicious.