A quick, warm dish that mixes chicken pot pie flavors with pasta for a fast weeknight dinner.
Introduction
This Quick Chicken Pot Pie Pasta brings the taste of chicken pot pie to a simple pasta dish. It cooks fast and fills the table with comfort. If you like the classic pie version, see this easy chicken pot pie recipe for the original dish.
Why make this recipe
- It is fast to make and uses simple ingredients.
- It tastes like comfort food without long work.
- It feeds a family and makes good leftovers.
How to make Quick Chicken Pot Pie Pasta
Cook the pasta and chicken, make a creamy sauce with vegetables, then mix all together. You can use leftover chicken or rotisserie chicken to save time. For tips on cooking and seasoning pasta, check this guide to garlic parmesan chicken pasta.
Ingredients :
- 12 oz pasta (penne or shells)
- 2 cups cooked chicken, chopped
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed frozen vegetables (peas, carrots, corn)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup shredded cheddar or a mix
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
- 1 tablespoon oil (for pasta or breadcrumbs)
Directions :
- Cook pasta in salted boiling water until just firm. Drain and set aside.
- In a large pan, melt butter over medium heat. Add onion and cook until soft.
- Add garlic and cook 30 seconds until fragrant.
- Stir in frozen vegetables and cook 2–3 minutes until thawed.
- Sprinkle flour over vegetables and stir for 1 minute to cook the flour.
- Slowly add chicken broth while stirring to avoid lumps.
- Pour in milk and bring to a simmer. Stir until sauce thickens.
- Add chopped chicken, thyme, salt, and pepper. Heat until chicken is warm.
- Mix cooked pasta into the sauce and stir to coat well.
- Stir in shredded cheese until melted. If you like a crust, place in a baking dish, top with breadcrumbs and a little oil, then bake at 375°F (190°C) for 10 minutes until golden.
- Serve hot.
How to serve Quick Chicken Pot Pie Pasta
Serve in bowls while hot. Add a little extra cheese or fresh parsley on top. A green salad or steamed greens go well on the side.
How to store Quick Chicken Pot Pie Pasta
Let cool to room temperature. Put in an airtight container and store in the fridge for up to 3 days. Reheat on the stove with a splash of milk or in the microwave until hot. You can freeze for up to 2 months; thaw overnight in the fridge before reheating.
Tips to make Quick Chicken Pot Pie Pasta
- Use cooked or rotisserie chicken to save time.
- Do not overcook the pasta; it will soften more when mixed with sauce.
- If the sauce gets too thick, add a little more broth or milk.
- Taste and adjust salt and pepper before serving.
- For a smoother sauce, whisk the flour into cold milk first, then add to the pan.
Variation
- Make it with turkey instead of chicken.
- Use cream of mushroom or cream of chicken soup for a faster sauce.
- Add bacon or ham for smoky flavor.
- Stir in spinach at the end for extra greens.
FAQs
Q: Can I use fresh vegetables instead of frozen?
A: Yes. Chop them small and cook a few minutes longer until tender.
Q: Is this dish good for meal prep?
A: Yes. It stores well in the fridge and reheats easily for lunches or dinners.
Q: Can I make this vegetarian?
A: You can use cooked beans or firm tofu and use vegetable broth instead of chicken broth.
Q: How do I make the dish creamier?
A: Use half-and-half or add a little cream cheese or extra shredded cheese to the sauce.
Q: Can I skip the breadcrumb topping?
A: Yes. The pasta is tasty without a topping. Breadcrumbs only add a crunchy finish.
Conclusion
For another take on the same idea, you can compare flavors with this CHICKEN POT PIE PASTA recipe that mixes similar ingredients. If you want a skillet one-pot version, see this Chicken Pot Pie Noodle Skillet for more inspiration.
Quick Chicken Pot Pie Pasta
Ingredients
Pasta and Chicken Base
- 12 oz pasta (penne or shells)
- 2 cups cooked chicken, chopped Can use leftover or rotisserie chicken
Creamy Sauce Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed frozen vegetables (peas, carrots, corn)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup shredded cheddar or a mix
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
- 1 tablespoon oil (for pasta or breadcrumbs)
Instructions
Preparation
- Cook pasta in salted boiling water until just firm. Drain and set aside.
- In a large pan, melt butter over medium heat. Add onion and cook until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in frozen vegetables and cook for 2–3 minutes until thawed.
- Sprinkle flour over vegetables and stir for 1 minute to cook the flour.
- Slowly add chicken broth while stirring to avoid lumps.
- Pour in milk and bring to a simmer. Stir until sauce thickens.
- Add chopped chicken, thyme, salt, and pepper. Heat until chicken is warm.
- Mix cooked pasta into the sauce and stir to coat well.
- Stir in shredded cheese until melted. If you like a crust, place in a baking dish, top with breadcrumbs and a little oil, then bake at 375°F (190°C) for 10 minutes until golden.
Serving
- Serve in bowls while hot. Add a little extra cheese or fresh parsley on top. A green salad or steamed greens go well on the side.
Storage
- Let cool to room temperature. Put in an airtight container and store in the fridge for up to 3 days. Reheat on the stove with a splash of milk or in the microwave until hot.
- You can freeze for up to 2 months; thaw overnight in the fridge before reheating.