Name: Chicken Pot Pie Pasta Recipe: The Ultimate Comfort Food Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz penne, rotini, or egg noodles; Salt, for boiling pasta water; 2 tablespoons unsalted butter; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups low-sodium chicken broth; 1 cup milk or heavy cream; 1/2 teaspoon dried thyme; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; Pinch of nutmeg (optional); 2 1/2 cups shredded cooked chicken; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 1/2 cups shredded cheddar cheese; Extra shredded cheese for topping (optional); Chopped fresh parsley for garnish (optional)

Description

This Chicken Pot Pie Pasta combines everything you love about classic chicken pot pie with the comfort of a creamy pasta dish. Tender chicken, mixed vegetables, and pasta are coated in a rich homemade sauce and finished with melted cheese for an easy family dinner everyone will enjoy.

Ingredients

12 oz penne, rotini, or egg noodles
Salt, for boiling pasta water
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Pinch of nutmeg (optional)
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 1/2 cups shredded cheddar cheese
Extra shredded cheese for topping (optional)
Chopped fresh parsley for garnish (optional)

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Instructions

Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the chicken broth and milk or cream until smooth.
Add thyme, salt, pepper, and nutmeg if using. Simmer for 4–5 minutes until the sauce thickens.
Stir in the shredded chicken and frozen mixed vegetables. Cook for 3–4 minutes until heated through.
Add the cooked pasta and shredded cheddar cheese. Stir until the cheese is melted and everything is evenly coated.
For an oven-finished version, transfer to a baking dish, sprinkle with additional cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly.
Garnish with fresh parsley and serve warm.

Notes

Rotisserie chicken makes this recipe especially quick and convenient.
Heavy cream creates a richer sauce, while milk keeps it lighter.
Feel free to substitute your favorite vegetables.
Store leftovers in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American