Quick Chicken Pot Pie Pasta – The Ultimate Comfort Food Made Easy

There’s something magical about combining two of the most comforting dishes ever created—chicken pot pie and creamy pasta. Imagine tender chunks of chicken, sweet peas, carrots, and a silky Parmesan-garlic sauce coating every noodle—this Quick Chicken Pot Pie Pasta brings that cozy, homestyle flavor to your dinner table in under 30 minutes. It’s creamy, satisfying, and perfect for busy weeknights when you crave comfort but don’t want to spend hours in the kitchen.

This one-pot meal captures all the heartwarming flavors of the classic pot pie without the crust or the wait. Instead, it replaces the pastry with pasta—absorbing all that creamy sauce goodness while staying hearty and filling.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 25 minutes from start to finish.
• Family-Friendly: Even picky eaters love the creamy sauce and familiar pot pie flavors.
• One Pot Wonder: Fewer dishes, more flavor—everything cooks in a single pot.
• Customizable: Use rotisserie chicken, leftover turkey, or add extra veggies.
• Comforting: Rich, creamy, and flavorful without being heavy.

Ingredients for Quick Chicken Pot Pie Pasta

For this easy dinner, you’ll need:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 cups cooked shredded chicken (rotisserie or leftover)
• 3 cups short pasta (penne, rotini, or shells)
• 3 cups chicken broth
• 1 cup milk or half-and-half
• ½ cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning
• Fresh parsley for garnish

Step-by-Step Instructions

1. Sauté the aromatics
Heat the olive oil and butter in a large skillet or deep pan over medium heat. Add the onion and carrots, and sauté for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

2. Add flour and create the roux
Sprinkle the flour over the sautéed veggies, stirring constantly to coat them evenly. This forms the base that will thicken your sauce later. Cook for about 1 minute to eliminate the raw flour taste.

3. Pour in liquids
Gradually whisk in the chicken broth and milk. Continue stirring until smooth and slightly thickened, about 3–5 minutes.

4. Add pasta and cook
Add the uncooked pasta directly into the skillet. Stir well to coat the noodles in the sauce. Bring to a gentle simmer, then cover and cook for about 10–12 minutes, stirring occasionally until the pasta is tender and most of the liquid is absorbed.

5. Add chicken and peas
Once the pasta is cooked, stir in the shredded chicken and frozen peas. Cook for another 2–3 minutes until heated through.

6. Stir in Parmesan and seasonings
Sprinkle in the grated Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until the sauce becomes creamy and coats the pasta beautifully.

7. Serve and garnish
Serve warm, garnished with freshly chopped parsley and a little extra Parmesan on top.

Quick Chicken Pot Pie Pasta

A creamy, one-pot chicken pasta that combines the flavors of a classic chicken pot pie with the simplicity of pasta. Ready in under 30 minutes!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Pasta Dish

• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 1 cup frozen peas
• 2 cups cooked chicken shredded or cubed
• 3 cups short pasta penne, rotini, or shells
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 2 tbsp all-purpose flour
• 0.5 cup Parmesan cheese grated
• 0.5 tsp salt adjust to taste
• 0.25 tsp black pepper
• 0.5 tsp Italian seasoning
• 2 tbsp parsley chopped for garnish

Equipment

• Large skillet
• Wooden spoon
• Measuring cups
• Chef’s knife

Method

 

1. Heat olive oil and butter in a large skillet over medium heat.
2. Sauté onion and carrots for 4–5 minutes until softened.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk until smooth.
6. Add pasta and simmer covered for 10–12 minutes until tender.
7. Stir in chicken and peas, cooking for 2–3 minutes more.
8. Add Parmesan, salt, pepper, and Italian seasoning. Stir until creamy.
9. Serve warm, garnished with parsley and extra Parmesan.

Notes

For extra creaminess, use heavy cream instead of milk. Great for using up leftover rotisserie chicken.

Tips for Perfect Chicken Pot Pie Pasta

• Don’t overcook the pasta: Since it cooks directly in the sauce, it continues to absorb liquid even after removing from heat. Stop cooking when it’s just al dente.
• Use rotisserie chicken: It saves time and adds incredible flavor.
• Make it creamier: Swap milk for heavy cream or add a dollop of cream cheese.
• Add crust crunch: For that signature “pot pie” vibe, sprinkle buttered breadcrumbs or crushed Ritz crackers on top before serving.
• Veggie boost: Add corn, mushrooms, or green beans for extra nutrition.

Variations You’ll Love

• Turkey Pot Pie Pasta: Perfect for Thanksgiving leftovers. Replace chicken with turkey.
• Cheesy Chicken Pot Pie Pasta: Add 1 cup shredded cheddar or mozzarella for extra gooeyness.
• Lighter Version: Use low-fat milk and whole wheat pasta for a healthier twist.
• Instant Pot Version: Combine all ingredients except peas and Parmesan, pressure cook for 5 minutes, quick release, then stir in the rest.

Serving Suggestions

This creamy pasta pairs beautifully with:

• A crisp green salad with lemon vinaigrette.
• Roasted garlic bread or homemade focaccia.
• Steamed broccoli or roasted brussels sprouts.
• A glass of chilled white wine like Chardonnay or Sauvignon Blanc.

Make-Ahead & Storage Tips

To store: Cool completely, then refrigerate in an airtight container for up to 3 days.
To reheat: Warm gently on the stove with a splash of milk or broth to loosen the sauce.
To freeze: Place cooled pasta in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

Why This Recipe Works

This Quick Chicken Pot Pie Pasta balances nostalgia with convenience. The garlic-Parmesan sauce brings creamy depth without being heavy, while the tender veggies echo the comforting pot pie filling. Cooking the pasta directly in the sauce infuses every bite with flavor—eliminating the need for separate boiling and minimizing cleanup.

It’s the kind of meal that makes the whole kitchen smell like home, inviting everyone to gather around the table for second helpings.

Fun Fact: The Origins of Pot Pie

The idea of “pot pie” dates back to ancient Greece, where cooks filled pastry shells with meats and vegetables. The American version evolved during colonial times as settlers created hearty one-dish meals that stretched ingredients. Today, the humble pot pie continues to evolve—with creative spins like this pasta version that deliver the same flavors in half the time.

Final Thoughts

When you crave something creamy, savory, and deeply satisfying, Quick Chicken Pot Pie Pasta is your go-to comfort food. It’s a weeknight hero that transforms everyday ingredients into something special—warm, rich, and full of love in every spoonful.

Whether you’re feeding a family, meal-prepping for the week, or just need a bowl of pure comfort, this recipe delivers it all—with minimal effort and maximum reward.