Chicken Pot Pie Pasta

A creamy, hearty chicken pot pie pasta recipe that combines tender pasta shells, shredded chicken, and colorful vegetables in a rich sauce ; all the nostalgic pot pie flavors in half the time.

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Course: Dinner, Main Course

Cuisine: American, Comfort Food

Prep Time: 15

Cook Time: 25

Cooling / Garnishing: 10

Total Time: 50

Servings: servings

Calories: 520kcal

Cost: $15 (depending on local prices)

Equipment

1 Large pot
1 Heavy skillet or Dutch oven
1 Sharp chef’s knife
1 Cutting board
1 Whisk
1 Wooden spoon

Ingredients

Main Ingredients

12 oz Pasta shells or rotini
2 cups Cooked rotisserie chicken shredded
1 cup Frozen peas and carrots
0.5 cup Diced celery
0.5 cup Diced onion
3 cloves Garlic minced
3 tablespoon Butter
3 tablespoon All-purpose flour
2 cups Chicken broth
1 cup Heavy cream
0.5 cup Cream cheese softened
1 teaspoon Dried thyme
0.5 teaspoon Dried sage
To taste — Salt and pepper
1 cup Shredded cheddar cheese
0.5 cup Panko breadcrumbs
2 tablespoon Fresh parsley chopped
0.25 cup Grated Parmesan cheese

Instructions

Cook pasta until al dente, drain and set aside.
Sauté onion, celery, and garlic in skillet until softened.
Make roux with butter and flour, then slowly add broth.
Stir in cream, cream cheese, thyme, sage until creamy.
Combine pasta, chicken, peas, and carrots into sauce.
Season with salt and pepper, simmer 2–3 minutes.
Stir in half the cheddar cheese off heat.
Top with remaining cheese, breadcrumbs, parsley, and Parmesan.
Serve hot.

Notes

Note: Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition