If you crave comfort food with a twist, Chicken Pot Pie Pasta is your new best friend. Imagine everything you love about a classic pot pie—creamy sauce, tender chicken, sweet peas, vibrant carrots, and that irresistibly cozy flavor—but swirled together with luscious egg noodles instead of tucked inside a crust. This recipe brings all the nostalgia and heartiness you want, but with a weeknight-friendly pasta spin that will leave your whole table smiling. Best of all, it’s so approachable you’ll want to make it again and again.

Ingredients You’ll Need

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how simple but essential each ingredient in Chicken Pot Pie Pasta is—every single one brings something special to the party, whether it’s flavor, texture, or a pop of color. Once you have these basics on hand, you’re halfway to dinner bliss!

Cooked shredded chicken: The backbone of the dish; use rotisserie chicken to save time or leftover roast for extra flavor.
Wide egg noodles: These noodles soak up the creamy sauce beautifully and add such a homey touch.
Butter: For sautéing your veggies, lending that rich, delicious background.
Onion: Diced and sautéed, this builds a savory flavor base right from the start.
Celery: Classic for pot pie flavor and a lovely bit of crunch.
Carrots: Their sweetness balances the savory notes and adds a pretty color.
Garlic: Just a few cloves go a long way to deepen the flavor.
All-purpose flour: Essential for thickening the sauce to that iconic, creamy consistency.
Chicken broth: Adds savory depth and keeps the sauce flavorful and luscious.
Heavy cream: The magic ingredient—makes everything silky and comforting.
Dried thyme: Infuses the sauce with that unmistakable pot pie aroma.
Dried sage: Brings a gently herbaceous touch that pairs so well with chicken.
Salt: Pulls all those beautiful flavors together; adjust to your taste.
Black pepper: Adds a little warmth and freshness to each bite.
Frozen peas: Little green pops of sweetness, just like in classic pot pie.
Frozen corn: Adds a tender bite and a hint of sunny color.
Grated Parmesan cheese: Delivers a nutty, savory richness and helps the sauce cling to every noodle.
Chopped fresh parsley: For a burst of freshness and color at the very end.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the Egg Noodles

Bring a large pot of salted water to a boil and cook your egg noodles according to the package instructions until they’re just al dente. This step ensures your pasta stays firm and never mushy once the sauce is added later. Drain and set aside, but don’t forget to give them a gentle toss with a splash of oil if you’re going to let them sit for a bit—they’ll stay delightfully separated.

Step 2: Sauté the Aromatics and Veggies

In a big, deep skillet or Dutch oven, melt the butter over medium heat, then add your diced onion, celery, and carrots. Stir occasionally, letting the vegetables sweat and become tender and flavorful—this usually takes 8 to 10 minutes. The smell at this stage is pure comfort!

Step 3: Add Garlic and Build the Base

Stir in the minced garlic and cook for just a minute or two until it’s fragrant. It’s a small step, but it makes a huge difference in the final flavor of your Chicken Pot Pie Pasta.

Step 4: Thicken the Sauce

Sprinkle the all-purpose flour over the sautéed veggies and give it a good stir. Let it cook for another minute or so to get rid of the raw flour taste. This step is key for that thick, creamy pot pie-inspired sauce.

Step 5: Create the Creamy Sauce

Pour in the chicken broth and heavy cream slowly while whisking or stirring constantly to ward off any lumps. Add the dried thyme, sage, salt, and black pepper. Turn the heat up slightly and let the sauce come to a gentle simmer—it will thicken and turn beautifully creamy in about five minutes.

Step 6: Add Chicken, Peas, and Corn

Stir in the shredded chicken, peas, and corn. This is when Chicken Pot Pie Pasta really starts to come together! Let everything warm through for 3 to 4 minutes, so the peas and corn get tender and the chicken absorbs all that wonderful flavor.

Step 7: Combine with Noodles

Add your cooked, drained egg noodles straight into the creamy chicken and vegetable mixture. Toss everything together gently, so every noodle is laced with that comforting, velvety sauce.

Step 8: Finish with Cheese and Fresh Parsley

Remove the pot from the heat and stir in the grated Parmesan cheese and fresh chopped parsley. The cheese will melt into the sauce, adding that final touch of richness, while the parsley makes everything taste and look extra fresh. Serve your Chicken Pot Pie Pasta hot and enjoy every bite!

How to Serve Chicken Pot Pie Pasta

Garnishes

For the perfect finishing touch, top your Chicken Pot Pie Pasta with a sprinkle of extra Parmesan cheese and another shower of fresh parsley. If you love a little crunch, throw on some crushed butter crackers or even a handful of crispy fried onions for fun. These garnishes make every spoonful feel that much more special!

Side Dishes

This pasta is pretty much a complete meal all on its own, but if you’re feeding a crowd or simply want something on the side, soft dinner rolls or flaky biscuits are total winners—they’re perfect for mopping up the creamy sauce. A crisp green salad with a light vinaigrette also pairs beautifully and adds some brightness to your meal.

Creative Ways to Present

If you’re feeling a bit extra, serve Chicken Pot Pie Pasta in adorable individual ramekins for that “mini pot pie” vibe. You could also transfer the finished dish to a baking dish, top with crushed crackers or puff pastry, and broil for a golden crust that takes the nostalgia factor up a notch. Or simply scoop into big bowls for ultimate family-style coziness—no one will complain!

Make Ahead and Storage

Storing Leftovers

Hold onto those extra portions! Once Chicken Pot Pie Pasta has cooled completely, transfer it to an airtight container and store in the refrigerator for up to three days. The flavors get even cozier as they mingle, making leftovers a serious treat.

Freezing

If you’d like to freeze some for later (future you will thank you!), just let the pasta cool and pack it into freezer-safe containers. It will keep for up to two months. For best results, thaw in the fridge overnight before reheating, which helps the sauce come back together smoothly.

Reheating

To bring Chicken Pot Pie Pasta back to life, gently warm it on the stovetop with a splash of milk or broth to loosen up the sauce. You can also microwave it in short bursts, stirring in between, until hot. Don’t forget to give it a taste and add a pinch of salt or fresh parsley before serving!

FAQs

Can I use rotisserie chicken in Chicken Pot Pie Pasta?

Absolutely! Rotisserie chicken is a fantastic time-saver and adds so much flavor. Just shred it up and toss it in as directed; your Chicken Pot Pie Pasta will be as delicious as ever, with barely any extra effort.

Can I swap out the veggies?

Yes! While peas, carrots, and corn are classic, you can easily use what you have—think green beans, diced bell pepper, or even mushrooms. The creamy base and savory chicken will tie everything together beautifully.

Is there a way to make Chicken Pot Pie Pasta lighter?

You can absolutely lighten things up by swapping the heavy cream for half-and-half or whole milk; just know the sauce will be a bit less rich. You could also use part-skim Parmesan and add extra veggies to bulk up the meal.

Does this recipe work with gluten-free pasta?

Yes, it does! Just substitute wide gluten-free noodles and use a 1:1 gluten-free flour blend to thicken the sauce. The flavor of your Chicken Pot Pie Pasta will still be cozy and nostalgic—no one will even notice the swap.

Can I make Chicken Pot Pie Pasta ahead for a gathering?

Definitely! Assemble the pasta up to the point of adding cheese and parsley, then cool and store it covered in the fridge. When serving time comes, gently reheat, toss in the cheese and parsley, and serve—your guests will think you just made it fresh!

Final Thoughts

You truly can’t beat the comfort and joy Chicken Pot Pie Pasta brings to the table; it’s the kind of meal that makes memories. Try it soon—whether you make it for a weeknight or a family get-together, I promise it’ll become a new favorite in your kitchen, too!

Chicken Pot Pie Pasta Recipe

★★★★★

5.2 from 10 reviews

Author: Lily
Total Time: 40 minutes
Yield: 4–6 servings 1x
Diet: Vegetarian

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Description

Chicken Pot Pie Pasta is a comforting and hearty dish that combines the flavors of a classic chicken pot pie with the convenience of pasta. Creamy, savory, and packed with vegetables, it’s a family favorite that’s easy to make.

Instructions

Cook the Egg Noodles: Cook the egg noodles in a large pot of salted water until al dente. Drain and set aside.
Sauté Vegetables: In a large skillet, melt butter over medium heat. Add onion, celery, and carrots. Cook until tender.
Add Garlic and Flour: Add minced garlic and sprinkle flour over vegetables. Cook to remove raw flour taste.
Make the Sauce: Gradually whisk in chicken broth and heavy cream. Add thyme, sage, salt, and pepper. Simmer until thickened.
Combine Ingredients: Stir in chicken, peas, and corn. Add cooked noodles and mix gently.
Finish and Serve: Stir in Parmesan cheese and parsley. Serve and enjoy!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American