One Pot Chicken Pot Pie Pasta – Easy 35 Minute Dinner
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One-Pot Chicken Pot Pie Pasta gives you everything you love about the classic chicken pot pie. Tender chicken, vegetables, and creamy sauce cooked in one pot and with pasta instead of a crust. It’s perfect for weeknights when you want comfort food without a lot of work. The best part is that the pasta cooks right in the sauce, so it thickens naturally and soaks up all of the flavor.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Serves: 4 – easy to scale up or down
- Made with pasta instead of crust for an easy dinner.
- Everything (including pasta) cooks in one pot for extra flavor and texture.
- Leftovers taste great.
How to Make This One-Pot Pasta
- Prepare: Cut the chicken into bite-sized pieces and chop the onion and carrots. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Cook the chicken: Add chicken to the hot pan, season with a little sea salt and black pepper, and cook for 4 minutes until mostly done.
- Add the vegetables: Lower the heat to medium, then stir in the onion, frozen peas, and carrots. Cook for 2 to 3 minutes.
- Add the pasta: Add the pasta, cover, and simmer on medium-low until al dente, 10 to 12 minutes.
- Finish it: Most of the liquid should be absorbed at this point. Whisk the remaining chicken broth with 1 tablespoon of flour. Reduce the heat to low and gradually stir in the broth mixture until it’s thick. Finish with a splash of cream or milk and adjust the consistency as needed.
Tips
- Don’t add the heavy cream or milk until just before serving your pasta to prevent it from curdling.
- For a thicker sauce, stir in up to a tablespoon of cream cheese.
- Chicken broth provides more depth than water does; if you use water to cook the pasta and veggies, add a little bit of salt and black pepper to taste before serving.
- Add a little white wine to the water when mixing the flour with liquid for extra flavor.
- For a more classic pot pie flavor, stir in a pinch of poultry seasoning with thyme.
- Take a shortcut and use leftover cooked chicken or rotisserie chicken from the grocery store which should be added after the pasta is cooked.
Change it Up
I like to encourage people to experiment with recipes, so here are a few fun twists on this chicken pot pie pasta to help create our own version while still maintaining the comfort food appeal. Swap in different noodles, like egg noodles or bow ties, swa the vegetables or add more. For an easy mix and match, go straight across a row or pick one or two options from each column.
| Protein | Veggie | Flavor |
|---|---|---|
| Boneless chicken breast, shredded chicken | Asparagus | Pesto + Parmesan Cheese |
| Boneless chicken thighs | Broccoli | Cheddar Cheese +Thyme |
| Ground Chicken or Turkey | Green Beans | Gruyère + Dill |
| Sautéed mushrooms (vegetarian) | Kale (add at the end of cooking) | Jack Cheese + Cajun spice |
| Rotisserie Chicken (quick method) | Frozen Mixed Vegetables | Cream of Chicken or Mushroom Soup |
The base stays the same: Pasta + Creamy Sauce
Serving Suggestions
This dish is filling and creamy, so add something fresh or green to balance it out. Here are some suggestions:
Storing and Reheating Leftovers
Store leftover chicken pot pie pasta in an airtight container in the refrigerator for up to 4 days.
When reheating on top of the stove over low heat, add a splash of water, low-sodium broth or milk to loosen the noodles. The pasta will thicken as it sits, and a little liquid will help.
Recipe FAQs
Yes. Frozen peas and carrots are a simple shortcut and you can add them straight from frozen without thawing.
Yes. Frozen peas and carrots are a simple shortcut and you can add them straight from frozen without thawing.
You can freeze it, but the pasta may turn mushy after thawing. If you still want to freeze it, cool it to room temp, then freeze it in a freezer-safe container for up to 3 months.
You can freeze it, but the pasta may turn mushy after thawing. If you still want to freeze it, cool it to room temp, then freeze in a freezer-safe container for up to 3 months.
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Click on serving size to scale this recipe
One Pot Chicken Pot Pie Pasta
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts or boneless chicken thighs
- 1 tablespoon olive oil or unsalted butter
- 3/4 cup chopped onion
- 1 cup peas fresh or frozen
- 1 1/2 cups carrots chopped – fresh or frozen
- 8 ounces pasta dry
- 2 1/2 cups water or chicken broth
- 1/2 teaspoon thyme
- 2 tablespoons cream or milk
Instructions
- Prepare the ingredients: cut 1 pound boneless skinless chicken breasts into bite-size pieces, chop the onions (3/4 cup chopped onion) and carrots (1 1/2 cups carrots). Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Once the pan is hot, add the chicken pieces and cook for about 4-5 minutes until it’s almost cooked.
- Reduce to medium heat, and stir the onions, 1 cup peas and carrots. Continue to cook for a few minutes longer.
- Add 1/2 teaspoon thyme 8 ounces pasta and 2 1/2 cups water 2 cups water; cover and cook over medium-low heat until the pasta is al dente – about 10 to 12 minutes.
- At this point the water should be mostly absorbed into the pasta. Mix together an additional 1/2 cup water or broth and a tablespoon of flour. Gradually stir it into the pasta mixture until the sauce thickens. Add a few tablespoons of cream or milk and adjust the consistency by adding a little more liquid or flour and water. Garnish with fresh parsley and serve.
Notes
- Don’t add the heavy cream or milk until just before serving your pasta to prevent it from curdling.
- For a thicker sauce, stir in up to a tablespoon of cream cheese.
- Chicken broth provides more depth than water does; if you use water to cook the pasta and veggies, add a little bit of salt and black pepper to taste before serving.
- Add a little white wine to the water when mixing the flour with liquid for extra flavor.
- Take a shortcut and use leftover cooked chicken or rotisserie chicken from the grocery store which should be added after the pasta is cooked.
- For a more classic pot pie flavor, stir in a pinch of poultry seasoning with thyme.
- Take a shortcut and use leftover cooked chicken or rotisserie chicken from the grocery store which should be added after the pasta is cooked.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
