Chicken Pot Pie Pasta

This chicken pot pie pasta is the classic comfort food I crave! It strikes the perfect balance between hearty and indulgent.

Each bite is loaded with tender egg noodles, tender chicken, and colorful veggies, all wrapped in a creamy sauce infused with herbs.

This cozy pasta dish delivers all the nostalgic flavors of traditional chicken pot pie. It’ll warm your heart and your belly at the same time. Better yet, it's all made in one skillet and comes together in about 30 minutes! It's the perfect weeknight meal.

Plus, it's made with pantry staple ingredients, so it's easy on the wallet.

As a bonus, the creamy sauce actually improves overnight, making this dish perfect for next-day lunches. Plus, the pasta soaks up even more of the savory flavors when reheated.

My family begs me to make this creamy chicken pot pie pasta at least a couple of times a month!

Ingredients You'll Need

• Egg Noodles: Wide, flat pasta serves as the hearty base for this dish. But you could use another type of pasta like penne, angel hair, or fusilli if you prefer.

• Unsalted Butter: Creates a rich foundation for the sauce. It also adds a smooth, velvety mouthfeel to the final dish.

• Vegetables & Aromatics: Mixed vegetables bulk up the dish. Diced yellow onion and minced garlic provide savory depth. Frozen peas, carrots, and corn add classic chicken pot pie flavor and colorful visual appeal.

• Dried Thyme & Rosemary: Traditional pot pie herbs infuse the dish with warm, earthy flavors.

• All-Purpose Flour: I combine it with butter to create a roux, giving the sauce its thick consistency.

• Chicken Broth: Forms the savory base of the sauce. It adds depth and maintains the classic pot pie flavor. I use low-sodium chicken broth to control the salt level.

• Heavy Cream: Creates the rich, creamy sauce that coats the noodles. It also mimics the traditional chicken pot pie filling.

• Cooked Chicken Breast: The star ingredient provides lean protein and adds chunkiness and heartiness. 

• Optional Garnishes: Fresh parsley adds a pop of color and fresh flavor. I also like to add crushed crackers or bread crumbs for a crispy pie crust-like texture.

How to Make Chicken Pot Pie Pasta

Growing up, chicken pot pie was my ultimate comfort food. But let's be honest, making that flaky crust can feel like a project! So I transformed those cozy flavors into this quick-fix pasta version that's become my weeknight savior.

Here are the simple steps:

1. COOK NOODLES. Cook the egg noodles according to the package instructions until 2 minutes before al dente. Drain and set aside.

2. SAUTÉ VEGGIES. Saute the onion and vegetables in butter over medium heat until the onion is translucent. Stir in the garlic, salt, thyme, rosemary, and black pepper.

3. MAKE ROUX. Add the remaining butter and sprinkle the flour. Mix until paste-like.

4. ADD LIQUIDS. Pour in the chicken broth gradually, stirring to prevent lumps. Add the heavy cream and simmer for 3–5 minutes until thickened.

5. STIR & COMBINE. Stir in the noodles and chicken until well coated. Taste and adjust seasoning.

6. SERVE & ENJOY. Serve hot with parsley and crushed Ritz crackers. Enjoy!

Tips for the Best Chicken Pot Pie Pasta

This dish has become my go-to when I'm craving pot pie but don't have the time (or patience) for the traditional version. I made a big batch tonight, and I can already tell tomorrow's leftovers will be even better.

Want to ensure your dish is perfect? Check out my easy tips.

• Save time! Leftover rotisserie chicken is convenient and flavorful, but I think leftover roasted chicken works just as well.

• Ditch the excess liquid. Thaw frozen veggies completely and pat them dry to prevent excess water from diluting the sauce.

• Smooth out the roux. As you mix, the flour will absorb the butter, and the mixture should look like a smooth, sandy paste or wet sand. Cook it for 1-2 minutes before adding liquids to remove the raw taste.

• Watch the temp. Keep it at medium-low when adding cream. Doing so will prevent curdling and ensure a smooth, silky sauce.

• Make it cheesy. For a richer, cheesy version, mix shredded cheddar or mozzarella in at the end. I also like to sprinkle cheese on top and broil the dish briefly for a golden crust.

• Try tasty variations. I like to add cooked bacon or sautéed mushrooms or swap the chicken with turkey. You can also transfer the pasta to a baking dish, top with breadcrumbs or cheese, and bake until golden.

Serving Suggestions

This is one hearty meal on its own! But if you want it to go a little further, here are a few tasty sides I typically pair it with.

• Side salad
• Warm, crusty bread
• Garlic breadsticks
• Rolls or biscuits
• Corn on the cob

How to Store

Like other pasta recipes, this one doesn’t freeze well. The sauce and noodles just don’t hold up after being thawed. But here are my tips for keeping your leftover pasta fresh for a few days.

To Store: Store the pasta in an airtight container in the fridge for 3-4 days. For best results, let it cool completely before sealing the container.

To Reheat: Warm the pasta in a pot over medium-low heat, stirring frequently. Add a splash of milk or cream to restore the sauce’s creaminess. I microwave individual portions for 2-3 minutes until heated through, stirring halfway.

More Chicken Pasta Recipes

Chicken Penne Pasta

Creamy Chicken and Mushroom Pasta

Chicken and Broccoli Pasta

Chicken Pasta Primavera

Buffalo Chicken Pasta