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This Chicken Pot Pasta is a quick, one-pot dinner that combines tender chicken, mixed vegetables, and a creamy homemade sauce tossed with pasta. It’s ready in about 40 minutes and perfect for busy weeknights when you want classic comfort without the work of a traditional pot pie.
You Deserve a Cozy Weeknight Dinner
Some nights just call for a creamy, comforting supper that doesn’t ask a whole lot of you. This Chicken Pot Pasta brings all the cozy flavors of a classic chicken pot pie (tender chicken, vegetables, and a rich, creamy sauce) and turns it into an easy one-pot pasta that’s ready in about 40 minutes.
It’s the kind of meal you make when you’ve got a busy day behind you, a hungry table waiting, and maybe a rotisserie chicken sitting in the fridge that needs a purpose. I love it because it takes simple ingredients, no pie crust to wrestle with, and yields plenty of leftovers for tomorrow!
Oh, and don’t forget your sides! This fresh and creamy green bean casserole always does the trick.
Ingredients You’ll Need
- Rotini or penne pasta
- Butter
- Yellow onion, diced
- Garlic, minced
- All-purpose flour
- Chicken broth
- Heavy cream
- Whole milk
- Salt
- Black pepper
- Cooked chicken, diced or shredded
- Frozen peas and carrots
- Frozen corn
Helpful Tips Before You Start
- Cook your pasta just right. Bring a large pot of water to a rolling boil, salt it well, and cook the pasta according to package directions until al dente. Overcooked pasta will soak up too much sauce later.
- Use cooked chicken. This is the best way to keep the chicken tender. Leftover roasted chicken, rotisserie chicken, or even diced chicken meat from meal prep works perfectly.
- Whisk the sauce slowly. When adding the chicken broth and cream, whisking steadily helps prevent lumps and gives you that smooth, creamy sauce that makes this dish so comforting.
- Don’t rush the simmer. Letting everything sit together for a few minutes helps the cooked noodles absorb the sauce and brings the whole dish together.
How to Make Chicken Pot Pasta
Step 1: Cook the Pasta
Cook the pasta in well-salted water until just tender. Drain and set aside. A splash of pasta water can be saved in case you want to loosen the sauce later.
Step 2: Start the Sauce
In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced onion and cook until soft and lightly golden, scraping up any bits from the bottom of the pot. Stir in the garlic and cook for about 30 seconds.
Step 3: Build the Creamy Sauce
Slowly whisk in the chicken broth until smooth, then add the heavy cream and milk.
Sprinkle the flour over the mixture and whisk continuously. Cook for about one minute until the sauce thickens into a velvety, creamy sauce.
Step 4: Add the Filling
Season with salt and black pepper. Stir in the cooked chicken, peas, carrots, and corn. Cook for 4–5 minutes, just until everything is heated through.
Step 5: Combine and Serve
Add the cooked pasta and gently fold it into the sauce. Reduce the heat to low and let it simmer for 5–10 minutes so everything warms evenly. Serve hot, topped with parmesan cheese, pecorino romano, or fresh parsley if you like! This pasta also goes well with a serving of Southern skillet spoonbread.
Storage & Leftovers
Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat or in the microwave, adding a splash of milk or chicken broth if needed to loosen the sauce.
Frequently Asked Questions
You can, but making the sauce from scratch gives you better flavor and control over the salt.
Absolutely. Green beans and tomatoes, mushrooms, or even leftover mixed vegetables work well here.
Yes, it’s basically classic chicken pot pie filling tossed with pasta instead of baked under a crust!
Ingredients
- 12 ounces rotini or penne pasta
- 4 tablespoons butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2½ cups cooked chicken diced or shredded
- 1 cup frozen peas and carrots
- ½ cup frozen corn
Instructions
- Cook the pasta in well-salted water according to package directions until just tender. Drain and set aside.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until soft and lightly golden. Stir in the garlic and cook just until fragrant.
- Slowly whisk in the chicken broth until smooth, then add the heavy cream and milk, stirring constantly.
- Sprinkle the flour over the liquid mixture and whisk well until fully incorporated and smooth. Continue cooking and stirring for about one minute, allowing the sauce to thicken into a rich, velvety consistency.
- Season with salt and black pepper. Add the chicken, peas, carrots, and corn. Stir until everything is warmed through and well coated in the sauce.
- Add the cooked pasta and gently fold it into the sauce. Reduce the heat to low and let it simmer for a few minutes so the pasta absorbs the creaminess and the veggies are warmed through.
- Remove from heat and garnish if desired. Serve warm.
