One Pot Creamy Chicken Pot Pie Pasta

This One Pot Creamy Chicken Pot Pie Pasta brings all the comforting flavors of a classic pot pie into a warm, creamy, and satisfying pasta dish—without the fuss of a crust. I love making this when I’m craving something hearty but don’t want to spend all evening in the kitchen. It’s cozy, creamy, and made in just one pot, which means fewer dishes and more flavor.

Why You’ll Love This Recipe

I love how this recipe delivers the creamy, veggie-packed richness of a chicken pot pie in a way that’s weeknight-friendly and perfect for pasta lovers. The chicken is tender, the pasta soaks up all the savory flavors, and the vegetables bring color and balance. Best of all, everything cooks in one pot, so cleanup is a breeze. It’s like comfort food got a modern upgrade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, diced

• Olive oil or butter

• Onion, chopped

• Garlic, minced

• Carrots, diced

• Celery, sliced

• Frozen peas

• Uncooked short pasta (like rotini, penne, or shells)

• Chicken broth

• Heavy cream or half-and-half

• Cream cheese (optional, for extra creaminess)

• Salt

• Black pepper

• Dried thyme or Italian seasoning

• Optional: shredded Parmesan or fresh parsley for garnish

Directions

1. I start by heating olive oil or butter in a large pot over medium heat.

2. I add the diced chicken and cook until browned and mostly cooked through, then remove it from the pot and set it aside.

3. In the same pot, I sauté the onions, garlic, carrots, and celery until they’re softened, about 5–7 minutes.

4. I stir the chicken back in, then add the uncooked pasta, chicken broth, cream, salt, pepper, and seasonings.

5. I bring everything to a simmer, stirring occasionally, and let it cook uncovered for about 12–15 minutes, or until the pasta is tender and the sauce has thickened.

6. I stir in the peas during the last 2–3 minutes of cooking, along with cream cheese if I want an extra silky texture.

7. I finish it off with a sprinkle of Parmesan and chopped parsley before serving.

Servings and timing

This recipe makes about 4–6 servings and takes roughly 35 minutes total—10 minutes for prep and 25 minutes to cook.

Variations

Sometimes I use rotisserie chicken to save time, or I swap in turkey for a fun twist. For extra veggies, I toss in mushrooms or spinach. I also love switching up the pasta shape or using a gluten-free version. If I’m feeling indulgent, I top the whole thing with buttery breadcrumbs for a crunchy finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or milk and warm it gently on the stove or in the microwave, stirring to bring the creamy texture back.

FAQs

Can I use pre-cooked chicken?

Yes, I often use leftover or rotisserie chicken to save time. I just stir it in during the last few minutes to warm it through.

What pasta works best for this recipe?

I prefer short pasta like rotini, penne, or shells because they hold the sauce well and cook evenly in one pot.

Can I make this dairy-free?

Yes, I use a non-dairy milk and skip the cheese or use a vegan alternative. Coconut cream also works for a creamy texture.

How do I keep the sauce from getting too thick?

I keep an eye on the pot while it simmers and add a bit more broth or cream if the pasta absorbs too much liquid.

Can I freeze this dish?

It’s best eaten fresh, but I’ve frozen portions before. I thaw overnight and reheat gently with extra liquid to bring back the creamy consistency.

Conclusion

This One Pot Creamy Chicken Pot Pie Pasta is my cozy-meal solution for busy nights. It brings all the comfort of a traditional pot pie with none of the hassle, and the creamy sauce, tender chicken, and hearty veggies make every bite feel like a warm hug. Once I made it, I knew it would be on repeat in my kitchen all season long.

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