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Quick Chicken Pot Pie Pasta

All the cozy flavors of classic chicken pot pie turned into a quick, creamy one-pan pasta. Tender chicken, savory vegetables, and a rich sauce—perfect for busy weeknights.
Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutes
Servings: 6Course: Main CourseCuisine: American

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Ingredients Method

Ingredients
  

  • For the Pasta
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1½ cups milk or half-and-half
  • 8 oz short pasta penne, rotini, shells
  • 2 cups cooked chicken shredded or diced
  • 1½ cups frozen mixed vegetables peas, carrots, corn
  • ½ teaspoon dried thyme
  • ¼ teaspoon poultry seasoning optional
  • Salt and black pepper to taste
  • Optional Garnish
  • Fresh parsley
  • Cracked black pepper

Method
 

  1. Sauté Aromatics
  2. Melt butter in a large skillet or pot over medium heat. Add onion and cook until soft. Stir in garlic until fragrant.
  3. Make the Roux
  4. Sprinkle flour over the onions and stir continuously for 1 minute.
  5. Add Liquids
  6. Slowly whisk in chicken broth, then milk. Stir until smooth and slightly thickened.
  7. Cook the Pasta
  8. Add uncooked pasta to the sauce. Reduce heat and simmer, stirring often, until pasta is tender.
  9. Add Chicken & Veggies
  10. Stir in cooked chicken and frozen vegetables. Simmer until heated through.
  11. Season & Serve
  12. Add thyme, poultry seasoning, salt, and pepper. Adjust seasoning and serve warm.