A warm, creamy skillet dish that tastes like pot pie but comes together in the time it takes to boil pasta. Classic Chicken Pot Pie Pasta uses shredded cooked chicken, frozen mixed veggies, and a silky cream sauce to give you all the comfort of a pot pie—without fussing over pastry. It’s the kind of weeknight dinner I reach for when I want something quick, satisfying, and comforting. If you enjoy one-pan, cozy pasta meals, you might also like this close cousin: crockpot cheddar chicken pot pie tortellini.
Why you’ll love this dish
This recipe hits the sweet spot between convenience and comfort. It’s quick to assemble, uses pantry and freezer staples, and makes a large, family-friendly portion that reheats well. Ideal for busy weeknights, leftover nights, or when you want a dish that will please both kids and adults.
“Exactly like pot pie in a bowl—creamy, cozy, and my kids asked for seconds.” — a satisfied home cook
Reasons to make it:
- Fast: pasta cooks in 8–12 minutes while you prep the sauce.
- Budget-friendly: uses leftover cooked chicken (rotisserie is perfect) and frozen veggies.
- Flexible: swap pastas, cheeses, or cream for lighter options.
- Crowd-pleaser: texture and flavors are familiar and comforting.
Step-by-step overview
You’ll boil pasta, sauté aromatics, fold in shredded chicken and frozen veggies, and simmer with chicken broth and heavy cream until the sauce thickens. Toss the cooked pasta into the skillet, finish with grated Parmesan if you like, and serve hot with parsley. The whole process is straightforward and forgiving—perfect if you’re multitasking.
What you’ll need
- 8 oz pasta (your choice — penne, rotini, or shells work great)
- 2 cups cooked chicken, shredded (rotisserie chicken is ideal)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese (optional; adds savory depth)
- Fresh parsley for garnish (optional)
Ingredient notes and swaps:
- Pasta: choose shapes that hold sauce (shells, fusilli). For gluten-free, use GF pasta and cook to package time.
- Heavy cream: for a lighter sauce, use half-and-half plus a tablespoon of cornstarch to thicken.
- Vegetables: use any mix you like—green beans, broccoli florets, or a medley work well.
- Chicken: leftover roasted chicken, poached chicken breasts, or cubed turkey are all fine.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.
- Add the shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and warm through for 2–3 minutes.
- Pour in the chicken broth and heavy cream. Stir, then increase heat slightly to bring the mixture to a gentle simmer.
- Add the dried thyme, salt, and pepper. Let the sauce simmer for 3–5 minutes until it thickens a little. If it seems too thin, simmer a bit longer or stir in a teaspoon of cornstarch mixed with cold water.
- Add the cooked pasta to the skillet and toss until every piece is coated. If using, stir in the grated Parmesan until melted and incorporated.
- Taste and adjust seasoning. Serve warm, garnished with chopped fresh parsley.
Timing tip: while the pasta water heats, prep the onion and garlic so everything moves quickly.
Best ways to enjoy it
This dish stands alone as a hearty main, but a few sides lift the meal:
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Toasted garlic bread or a warm baguette is perfect for mopping up sauce.
- For a more rustic spread, pair with roasted root vegetables.
If you like experimenting with buttery pasta flavors, try a different centerpiece like the cowboy butter chicken pasta for another hearty late-winter supper idea.
Plating ideas:
- Spoon into shallow bowls and sprinkle bright parsley and a grind of black pepper.
- For family-style serving, keep it in the skillet and set cheese and herbs at the table.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: This dish can be frozen, but texture changes slightly (cream can separate). Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to restore creaminess. Microwave in 30–45 second bursts, stirring between intervals. Avoid boiling after thawing to prevent curdling.
Food safety: reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Reserve 1/4 cup of the pasta cooking water before draining. A splash of that starchy water helps the sauce cling to the pasta.
- Don’t overcook the pasta. Aim for al dente since it will pick up sauce and warm further in the skillet.
- If you prefer a thicker sauce, make a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water; stir into the simmering sauce.
- Use rotisserie chicken to cut prep time—simply shred and add.
- For extra richness, stir in a tablespoon of butter before serving.
Creative twists
- Cheesy bake: transfer the combined pasta to a baking dish, top with extra Parmesan or cheddar and broil until bubbly.
- Vegetarian: swap chicken for sautéed mushrooms and extra beans (white beans or chickpeas) for protein.
- Gluten-free: use GF pasta and a GF flour/cornstarch slurry if thickening is needed.
- Biscuit-top pot pie pasta: spoon into a baking dish and top with biscuit dough; bake until biscuits are golden for a pot pie-feel.
- Herb-forward: swap thyme for tarragon or add a splash of lemon juice and chopped chives for brightness.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes. Pasta cooks in 8–12 minutes while you sauté and simmer the sauce.
Q: Can I use milk instead of heavy cream?
A: You can, but milk is thinner and may produce a looser sauce. To mimic creaminess, use half-and-half or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken.
Q: Can I make this ahead for meal prep?
A: Yes. Keep sauce and pasta separate if possible for best texture. Combine and reheat before serving. Leftovers stored in the fridge should be used within 3–4 days.
Q: Is it safe to freeze?
A: Yes, but expect slight texture changes in the cream and pasta. Freeze promptly in airtight containers and use within 2 months. Thaw overnight and reheat gently with added liquid if needed.
Q: What type of pasta works best?
A: Medium shapes that trap sauce—shells, penne, rotini, or fusilli—are ideal.
If you want a cozy, simple comfort meal that uses what’s already in your fridge and freezer, this Classic Chicken Pot Pie Pasta is a reliable winner—quick to make, easy to scale, and friendly to substitutions.
Classic Chicken Pot Pie Pasta
Ingredients
Pasta and Sauce
- 8 oz pasta (your choice — penne, rotini, or shells) Choose shapes that hold sauce. For gluten-free, use GF pasta.
- 1 cup heavy cream For a lighter sauce, use half-and-half plus a tablespoon of cornstarch to thicken.
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
Vegetables and Chicken
- 2 cups cooked chicken, shredded Rotisserie chicken is ideal.
- 1 cup frozen mixed vegetables Peas, carrots, corn or any mix you like.
- 1/2 cup onion, diced
- 3 cloves garlic, minced
Optional Garnishes
- 1/2 cup grated Parmesan cheese Adds savory depth.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30-45 seconds until fragrant.
Cooking
- Add the shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and warm through for 2-3 minutes.
- Pour in the chicken broth and heavy cream. Stir, then increase heat slightly to bring the mixture to a gentle simmer.
- Add the dried thyme, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens a little. If it seems too thin, simmer a bit longer or stir in a teaspoon of cornstarch mixed with cold water.
- Add the cooked pasta to the skillet and toss until every piece is coated. If using, stir in the grated Parmesan until melted and incorporated.
- Taste and adjust seasoning. Serve warm, garnished with chopped fresh parsley.