Chicken Pot Pie Pasta

You know when you want chicken pot pie but don't want to go through all the work? That's where this chicken pot pie pasta recipe comes in! It tastes just like classic chicken pot pie, but instead of crust, it's made with pasta shells. And it's a one-pot meal that makes for a simple cooking process with minimal clean-up time! 

Why You'll Love This Chicken Pot Pasta Recipe

It tastes just like a classic chicken pot pie, except in pasta form. It's the perfect dish for meal prepping because it reheats easily and actually tastes just as good, if not better, than when it's freshly cooked. Plus, you can use convenient ingredients like frozen veggies, and you can even use up that leftover chicken from last night's dinner.

Don't get me started on the flavor too. It has creamy, dreamy goodness in every bite, filled with tender pasta and veggies and juicy chicken. Whether you're making this easy dinner for your family or if you're hosting, everyone is sure to love it!

Ingredients

• 1 tablespoon unsalted butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 4 skinless boneless chicken thighs, cut into pieces- you can also use chicken breasts.
• Salt and pepper, to taste
• 1 tablespoon flour
• ½ teaspoon dried thyme
• 3 cups chicken broth
• 8oz. pasta-I like to use egg noodles
• ¾ cup frozen peas, thawed 

How To Make Chicken Pot Pie Pasta

Step 1: Cook onions

First, melt the butter in a skillet over medium heat. Then add the onions, celery, and carrots, stir, and cook for 5-7 minutes.

Step 2: Cook chicken

Next, add the chicken thighs, and cook for about 5-7 minutes until they're no longer pink. Sprinkle the flour over the chicken and veggies and cook for about 1 minute.

Step 3: Make the creamy sauce

Now you can add the rosemary, chicken stock, and pasta shells to the skillet, stir to combine everything, and season it all to taste with salt and pepper.

Step 4: Cook The Pasta

Cook everything for 15 minutes or until the pasta is cooked through. Then add the defrosted frozen peas and cook for 2 minutes. Give it all one last mix, then serve the chicken pot pie pasta warm, and enjoy!

Recipe Tips and Variations

• Use chicken breasts. I use chicken thigh meat because I love the dark meat flavor and juiciness. But if you prefer using chicken breasts, they're just as delicious!
• Make this recipe with rotisserie chicken. Sometimes, when I'm in a pinch, I'll stop by the grocery store and pick up a premade rotisserie chicken. Then, all I have to do is shred it, and voila!
• Make it even easier by using a bag or your favorite frozen mixed vegetables. This is one of those dishes where anything goes, so use any veggies that you want!
• Serve with warm biscuits or bread since there's no pie crust to soak up the flavorful goodness.

How To Store and Reheat Leftover Chicken Pot Pie Pasta

This recipe for chicken pot pie pasta makes 4 servings, so you might end up with some leftovers. If you do, transfer them to an airtight container and store them in the fridge for up to 3 days. It can also be stored in the freezer for up to 2 months in a freezer-safe bag.

To reheat, I like to put the chicken pasta into a pan over medium heat and cook it until it's fully heated through. If it's frozen, let it thaw completely in the fridge overnight before reheating.

More Chicken Recipes

• Crustless Chicken Pot Pie
• Cast Iron Chicken
• Chipotle Lime Chicken
• Easy Broiled Chicken
• Marry Me Chicken Pasta