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Chicken Pot Pie Pasta

A creamy, comforting one-skillet meal that layers the flavors of chicken pot pie over tender pasta, perfect for quick weeknight dinners.
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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: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta of your choice Short, ridged pasta like penne or rotini is ideal.
  • 2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
  • 1 cup frozen mixed vegetables Thaw slightly for faster cooking.
  • 1 cup chicken broth Use low-sodium if preferred.
  • 1 cup heavy cream Substitute with half-and-half for a lighter version.
Spices and Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme Fresh thyme can also be used.
  • Salt and pepper to taste
Optional Ingredients
  • 1 cup shredded cheddar cheese Adds a gooey texture at the end.
  • Fresh parsley for garnish Optional for garnish.

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions. Drain and set aside.
Preparing the Sauce
  1. In a large skillet, combine the chicken broth, heavy cream, garlic powder, onion powder, dried thyme, salt, and pepper. Bring to a simmer over medium heat.
  2. Stir in the shredded chicken and frozen mixed vegetables, cooking until heated through.
  3. Mix in the cooked pasta, ensuring everything is well combined.
  4. If desired, add in cheddar cheese and stir until melted.
Serving
  1. Serve warm, garnished with fresh parsley.

Notes

Cool the pasta to room temperature before storing. Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or cream to restore the sauce.