Go Back
Creamy chicken pot pie pasta

Creamy Chicken Pot Pie Pasta

This recipe is perfect for weeknight dinners when you want something hearty without spending hours in the kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 480 kcal

Equipment

  • Large skillet or deep sauté pan
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons
  • Cutting Board and Knife
  • Colander

Ingredients
  

For the Pasta

  • 12 oz penne or rotini pasta
  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • 1 cup diced carrots

For the Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 4 oz cream cheese softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • ½ teaspoon dried thyme optional

Instructions
 

Cook the Pasta

  • Fill a large pot with water, about 4–5 quarts.
  • Place the pot on the stove and turn the heat to high.
  • Add 1 teaspoon salt to the water.
  • Once the water is boiling, add 12 oz of pasta.
  • Stir occasionally to prevent sticking.
  • Cook according to package instructions until pasta is al dente (slightly firm to the bite).
  • Reserve ½ cup of pasta water, then drain the pasta in a colander.
  • Set the pasta aside.
  • Pro Tip: Save a little pasta water—it helps loosen the sauce later if it gets too thick.

Prepare the Vegetables and Chicken

  • If your chicken is not cooked, dice or shred 2 cups of chicken.
  • Dice 1 cup of carrots into small, bite-sized pieces.
  • Measure 1 cup of frozen peas. Keep them frozen until ready to add.
  • Have all ingredients ready near your stove—they’ll go in quickly.

Make the Creamy Sauce

  • Place a large skillet or deep sauté pan over medium heat.
  • Add 3 tablespoons of butter to the pan.
  • Allow the butter to melt completely, swirling the pan occasionally.
  • Sprinkle in 3 tablespoons of all-purpose flour.
  • Whisk continuously for 1–2 minutes until the mixture is slightly golden and smooth.
  • Slowly pour in 2 cups of chicken broth while whisking continuously to prevent lumps.
  • Add 1 cup of milk, continuing to whisk until smooth.
  • Stir in 4 oz of softened cream cheese.
  • Add 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, pepper, and ½ teaspoon dried thyme (optional).
  • Cook the sauce over medium heat for 5–7 minutes, stirring frequently, until it thickens.
  • Pro Tip: Keep whisking constantly when adding liquids to prevent lumps and ensure a silky sauce.

Combine Pasta, Chicken, and Veggies

  • Add the cooked pasta to the skillet with the sauce.
  • Stir in the diced chicken, making sure it’s evenly coated.
  • Add the carrots and peas.
  • Cook for 3–5 minutes, stirring occasionally, until the vegetables are heated through and the sauce is creamy.
  • If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve

  • Taste the pasta and adjust seasoning with salt and pepper if needed.
  • Scoop the creamy chicken pot pie pasta onto plates or into bowls.
  • Serve immediately while warm.
  • Pro Tip: Garnish with a little fresh parsley if you want a pop of color—it’s optional but adds a fresh touch.

Notes

Nutritional Value (per serving, approximate)

  • Calories: 480–520 kcal
  • Protein: 28–32g
  • Carbohydrates: 45–50g
  • Fat: 22–25g
  • Saturated Fat: 11–13g
  • Fiber: 3–4g
  • Sugar: 5–7g
  • Sodium: 750–850mg
Share your thoughts! Rate and comment below if you tried this recipe.
 
Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword chicken pot pie pasta, creamy chicken pot pie pasta