Description

One-Pan Creamy Chicken Pot Pie Pasta is a comforting, easy-to-make dish that combines all the cozy flavors of classic chicken pot pie into a creamy pasta meal. Prepared in a single pan, this recipe features tender chicken, mixed vegetables, and a luscious creamy sauce, perfect for quick and satisfying weeknight dinners.

Ingredients

Scale

Protein

1 lb chicken breast or thighs, diced into bite-sized pieces

Vegetables

1 cup mixed vegetables (peas, carrots, corn)
1 small onion, finely chopped
2 cloves garlic, minced

Liquids & Dairy

2 cups low-sodium chicken broth
1 cup milk or cream
2 tbsp butter (or dairy-free butter for dairy-free option)

Pantry

2 tbsp all-purpose flour (or gluten-free flour for gluten-free version)
8 oz small pasta (penne, shells, or mini rigatoni)
Fresh thyme and parsley, chopped
Salt and pepper to taste
Optional: red pepper flakes or cayenne pepper for spice
Optional: shredded cheddar or Parmesan cheese for extra cheesy finish

Instructions

Prep the Ingredients: Dice the chicken into bite-sized pieces. Chop the mixed vegetables if needed. Mince the garlic and finely chop the onion to prepare for cooking.
Sauté Aromatics and Chicken: In a large skillet or deep pan, melt butter over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Add the diced chicken, stirring and browning on all sides until cooked through.
Make the Roux: Sprinkle flour over the cooked chicken and vegetables. Stir well continuously for 1-2 minutes to remove the raw flour taste and create a base for the creamy sauce.
Add Liquids and Pasta: Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then add the pasta. Stir to combine and ensure the pasta is covered by the liquid.
Simmer and Stir: Reduce heat to a simmer and cook, stirring occasionally. Add the mixed vegetables halfway through cooking to maintain their crisp-tender texture. Continue until the pasta is tender and the sauce has thickened.
Finish and Season: Once cooked, adjust seasoning with salt, pepper, and fresh herbs. If desired, stir in shredded cheese until melted for added creaminess. Serve immediately garnished with parsley or thyme.

Notes

Use low-sodium broth to control salt and flavor balance.
Don’t skip the roux – it ensures a smooth, velvety sauce.
Add vegetables halfway through cooking to keep them crisp-tender.
Small pasta shapes like penne soak up sauce better.
Cover the pan while simmering to cook pasta evenly and retain moisture.
Frozen mixed vegetables can be used, added directly during cooking.
To make gluten-free, substitute flour and pasta with gluten-free alternatives.
Rotisserie chicken can be added near the end for faster preparation.
If sauce is too thin, stir in a slurry of flour and cold water and cook until thickened.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One-Pan Skillet Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg

Keywords: chicken pot pie pasta, creamy chicken pasta, one-pan pasta, comfort food, quick dinner, creamy chicken, weeknight meal