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Chicken Pot Pie Pasta

This creamy chicken pot pie pasta is a super easy dinner that tastes just like chicken pot pie, but in pasta form, all in one bowl and ready in under an hour!

One Pot Creamy Chicken Pot Pie Pasta Recipe

This is what happens when I’m left to my own devices, I cook more pasta. I think I was Italian in my previous life, because I could eat pasta for breakfast, lunch and dinner. I love pasta so much that I even made this chicken pot pie pasta, which if I may say so myself, tastes just like freaking pot pie. Score!

Now if I really had my way I probably would have stuck a pie crust over the top of this dish and throw it in the oven, but that would have been carb overload and hubs might have thought I truly went bonkers. Not that I’m far off.

At the risk of sounding crazy, I actually used my chicken pot pie recipe to make this and just adjusted it. And made it all in one pot! I mean let’s be serious here, how can you not love one pot meals, granted some dishes should take a long time and require lots of pots but let’s leave those for the weekend or when you have lots of time.

In the meantime this is a perfect dish to throw into your weekly rotation as it’s quick, relatively mess free, and freaking delicious!

Why You’ll Love this Chicken Pot Pie Pasta

  • Super Easy! This is a one pot pasta. No boiling the noodles separately or searing the chicken in another pan. It all cooks together making this a super easy recipe with little cleanup.
  • Creamy Chicken Deliciousness! Imagine perfectly cooked tender pasta coated with rich chicken pot pie filling! It’s creamy comforting yumminess in every bite.
  • Family Favorite! The kids will love this meal as much as the adults. It’s got chicken, noodles, and a creamy sauce. You can’t go wrong with this delicious dinner recipe.

Ingredients You’ll Need

  • Pasta – You can use whatever you like for this dish! I prefer to use a small shaped pasta for this dish like penne, rigatoni, mini shells, etc. Egg noodles are also another great option.
  • Butter – I prefer to use unsalted butter to control our salt level but if you only have salted butter use that.
  • Chicken – I used boneless, skinless chicken thighs cubed into bite sized pieces. If you prefer chicken breasts, feel free to use those.
  • Veggies – Onion, celery, carrots, and peas. The pot pie classics!
  • Flour – I used all purpose flour today, this will act as our thickener in the sauce.
  • Liquids – I used low sodium chicken broth and white wine. Be sure to pick up low sodium broth so as to control the salt content of our dish!
  • Herbs – Chopped fresh parsley and rosemary. Some thyme would also work great in this dish.
  • Seasoning – Salt and pepper to taste.

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