One Pot Creamy Chicken Pot Pie Pasta

One Pot Creamy Chicken Pot Pie Pasta is comfort food made simple. It has all the cozy flavors of a traditional chicken pot pie—tender chicken, sweet peas, carrots, and a creamy sauce—but with the ease and heartiness of a pasta dish. And the best part? Everything cooks in just one pot. No baking, no rolling dough, and no mess.

Why You’ll Love This Recipe

I love this recipe because it transforms a classic comfort dish into an easy weeknight dinner. The pasta cooks right in the sauce, soaking up all the rich flavor, and the whole meal comes together in under 30 minutes. It’s creamy, satisfying, and loaded with familiar, cozy ingredients. Plus, cleanup is a breeze—just one pot to wash.

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

• Onion, finely chopped

• Carrots, diced

• Frozen peas

• Garlic, minced

• Butter

• All-purpose flour

• Chicken broth

• Milk or half-and-half

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

• Salt and pepper

• Dried thyme or poultry seasoning

• Fresh parsley (optional, for garnish)

directions

1. I start by melting butter in a large pot or deep skillet over medium heat.

2. I add the diced onion and carrots, cooking until softened, about 5–6 minutes.

3. I stir in the garlic and diced chicken, seasoning with salt, pepper, and thyme. I cook until the chicken is lightly browned.

4. I sprinkle the flour over the mixture and stir well to coat everything evenly.

5. I slowly pour in the chicken broth and milk, stirring constantly to avoid lumps.

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

7. I stir in the frozen peas during the last few minutes of cooking.

8. I check for seasoning, add more salt or pepper if needed, and garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 4–6 servings, depending on portion size. It takes roughly 10 minutes to prep and 20 minutes to cook, making it a solid choice for a quick and satisfying dinner.

Variations

Sometimes I add a splash of cream at the end for extra richness or toss in a handful of shredded cheddar for a cheesy version. I’ve also stirred in spinach or mushrooms for added veggies. When I have leftover rotisserie chicken, I use that instead of raw chicken to speed things up even more.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a pot with a splash of broth or milk to loosen the sauce, or microwave it in 30-second intervals until heated through. The texture holds up well, and the flavor stays just as cozy.

FAQs

Can I use pre-cooked chicken?

Yes, I often use rotisserie or leftover chicken. I just add it in after the veggies and let it warm through while the pasta cooks.

What kind of pasta works best?

I like using short pasta shapes like rotini, penne, or shells. They hold the sauce well and cook evenly in the pot.

Can I make this ahead of time?

Yes, it reheats beautifully. I just keep it a bit saucier when cooking so it doesn’t dry out when I reheat it later.

Can I make it dairy-free?

Yes, I use unsweetened plant-based milk and dairy-free butter. The result is still creamy and flavorful, especially with a little extra seasoning.

Is it freezer-friendly?

I prefer eating it fresh, but I’ve frozen portions before. I let them thaw overnight in the fridge and reheat gently with added liquid to bring back the creaminess.

Conclusion

One Pot Creamy Chicken Pot Pie Pasta is everything I want in a comforting meal—creamy, hearty, and full of flavor—with none of the hassle. It captures the warmth of a classic pot pie but makes it weeknight-easy. Whether I’m feeding the family or craving something cozy and homemade, this dish always delivers.