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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
Cook Time 20 minutes
Total Time 30 minutes
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.