Creamy Chicken Pot Pie Pasta

Creamy chicken pot pie pasta turns the cozy flavor of pot pie into a quick bowl of pasta with chicken, peas, carrots, corn, and a silky sauce.

Why You’ll Love This Recipe

This recipe is built for home cooks who want something satisfying without making dinner feel complicated. It uses familiar ingredients, clear steps, and a practical method that works for weeknights, family meals, or a cozy weekend plate.

Ingredients

• 12 oz bowtie or penne pasta
• 2 cups cooked shredded chicken
• 1 cup frozen peas and carrots
• 1/2 cup corn
• 2 tbsp butter
• 2 tbsp flour
• 2 cups chicken broth
• 1/2 cup cream
• 1 tsp Italian seasoning
• Salt and pepper

How To Make It

1. Cook pasta until tender and drain.
2. Melt butter in a skillet, stir in flour, and cook for 1 minute.
3. Whisk in chicken broth until smooth.
4. Add cream, seasoning, vegetables, and chicken.
5. Simmer until the sauce thickens.
6. Fold in pasta and serve with toasted garlic bread.

Helpful Tips

• Use rotisserie chicken to save time.
• Add broth gradually so the sauce stays smooth.
• For a thicker sauce, simmer 2 extra minutes before adding pasta.

Storage And Reheating

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water, broth, or milk when the recipe needs moisture. For the best texture, keep crunchy toppings separate until serving.

Frequently Asked Questions

Can I make it ahead? Yes, but add a splash of broth when reheating.

Can I use fresh vegetables? Yes, dice them small and cook until tender before adding the pasta.

Browse more recipes | See dinner ideas