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Quick Chicken Pot Pie Pasta

A fast, creamy, comforting pasta inspired by classic chicken pot pie flavors—ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Main
Cuisine: American, Comfort Food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 2 cups cooked shredded chicken
  • 2 cups uncooked short pasta shells, rotini, or penne
  • 1 cup peas and carrots mix frozen
  • 1 celery stalk diced
  • 1 small onion diced
  • 2 cloves garlic minced
Sauce
  • 3 tbsp butter
  • 2 tbsp flour
  • 2.5 cups chicken broth
  • 0.5 cup heavy cream
Seasonings
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp dried thyme

Equipment

  • Large skillet or pot
  • Cooking spoon
  • Knife
  • Cutting board

Method
 

  1. Cook pasta in salted water according to package directions. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add diced onion, celery, and garlic; sauté 3–4 minutes until softened.
  3. Sprinkle in the flour and stir continuously to form a roux. Cook 1 minute.
  4. Gradually whisk in chicken broth until smooth and slightly thickened.
  5. Add cream, peas and carrots, shredded chicken, and seasonings. Simmer 3–4 minutes.
  6. Stir in the cooked pasta, tossing well to coat in the sauce.
  7. Simmer briefly until sauce thickens to desired consistency. Serve warm.

Notes

For an extra creamy version, add 2 tablespoons of cream cheese at the end.