Creamy Chicken Pot Pie Pasta – Comfort Food Meets Weeknight Dinner

There are days when you crave the nostalgic comfort of a classic chicken pot pie but don’t have the time to roll out pie crust or wait for the oven. That’s where this Creamy Chicken Pot Pie Pasta swoops in to save the day. It takes all the cozy flavors of the pot pie you grew up loving — tender chicken, creamy sauce, peas, carrots, and celery — and folds them into a cheesy, rich pasta dish.

This recipe delivers that same stick-to-your-ribs warmth but in under an hour, making it the ultimate weeknight comfort food. Think of it as the perfect hybrid: part pasta bake, part pot pie, and completely irresistible.

Ingredients

• 12 oz pasta (penne or rotini work best)
• 2 cups cooked shredded chicken
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced celery
• 1 small onion, finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 1 ½ cups shredded parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onions, carrots, celery, and cook until softened (5–6 minutes).
3. Stir in flour to coat the vegetables, cooking for 1 minute.
4. Slowly whisk in chicken broth and heavy cream until smooth and thickened.
5. Add garlic powder, thyme, salt, and pepper.
6. Stir in cooked chicken, peas, and 1 cup parmesan cheese until combined.
7. Toss in the cooked pasta and mix well.
8. Transfer mixture to a greased 9×13-inch baking dish.
9. In a small bowl, combine breadcrumbs, olive oil, and remaining parmesan. Sprinkle over the pasta.
10. Bake at 375°F (190°C) for 20 minutes, or until bubbly and golden on top.
11. Garnish with chopped parsley and serve warm.

Why This Recipe Works

• Shortcut comfort food: All the flavor of pot pie, none of the crust hassle.
• Balanced textures: Creamy sauce, tender chicken, and crispy breadcrumb topping.
• Family-approved: Classic flavors picky eaters recognize and love.
• Meal prep friendly: Make ahead and bake later, or store leftovers for easy lunches.

Creamy Chicken Pot Pie Pasta

This Creamy Chicken Pot Pie Pasta combines the cozy flavors of a classic chicken pot pie with the ease of a pasta bake. Creamy, cheesy, and topped with golden breadcrumbs, it’s perfect for weeknight dinners or family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz pasta penne or rotini
• 2 cups cooked shredded chicken
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced celery
• 1 small onion finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• salt and black pepper to taste
• 1 1/2 cups shredded parmesan cheese divided
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• fresh parsley for garnish

Equipment

• 9×13 inch baking dish
• Large skillet
• Mixing bowls
• Whisk

Method

 

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onions, carrots, celery, and cook until softened (5–6 minutes).
3. Stir in flour to coat the vegetables, cooking for 1 minute.
4. Slowly whisk in chicken broth and heavy cream until smooth and thickened.
5. Add garlic powder, thyme, salt, and pepper.
6. Stir in cooked chicken, peas, and 1 cup parmesan cheese until combined.
7. Toss in the cooked pasta and mix well.
8. Transfer mixture to a greased 9×13-inch baking dish.
9. In a small bowl, combine breadcrumbs, olive oil, and remaining parmesan. Sprinkle over the pasta.
10. Bake at 375°F (190°C) for 20 minutes, or until bubbly and golden on top.
11. Garnish with chopped parsley and serve warm.

Notes

Use rotisserie chicken for an easy shortcut. Leftovers store well in the fridge for 3–4 days.

Serving Suggestions

Pair this Creamy Chicken Pot Pie Pasta with:

• A crisp green salad with vinaigrette.
• Warm garlic bread or dinner rolls.
• A light fruit dessert to finish the meal.

Tips & Variations

• Veggie Boost: Add mushrooms, corn, or green beans.
• Cheese Swap: Try Gruyère, mozzarella, or white cheddar instead of parmesan.
• Rotisserie Shortcut: Use store-bought rotisserie chicken for faster prep.
• Lighter Version: Substitute half-and-half for heavy cream.

Why You’ll Love It

This pasta bake is cozy, creamy, and designed to simplify your weeknights while delivering full-on flavor. It’s a dish that makes the whole table feel satisfied and comforted — and best of all, it reheats beautifully.