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Classic Chicken Pot Pie Pasta

A comforting, creamy pasta dish that combines tender pasta, juicy chicken, sweet carrots, and vibrant peas in a luscious cream sauce, all made in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta Any type, cooked al dente
  • 1 tablespoon olive oil For sautéing
  • 1 cup onion, diced Cooked until translucent
  • 2 cups cooked chicken, shredded Use leftover or rotisserie chicken
  • 1 cup carrots, chopped Fresh or frozen
  • 1 cup frozen peas No need to thaw
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 cups chicken broth Low sodium preferred
  • 1 cup heavy cream
  • to taste salt and pepper For seasoning
  • 1 teaspoon parsley, for garnish Fresh or dried

Method
 

Cooking Instructions
  1. Cook the pasta according to package instructions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add diced onion and cook until translucent.
  4. Stir in the cooked chicken, carrots, peas, garlic, and thyme. Cook for a few minutes until heated through.
  5. Pour in chicken broth and bring to a simmer.
  6. Reduce heat and add heavy cream, stirring to combine.
  7. Season with salt and pepper.
  8. Add the cooked pasta to the skillet, stirring well to coat.
  9. Serve warm, garnished with parsley.

Notes

Store any leftovers in the fridge for about 3–4 days. It freezes beautifully for around 2 months. Reheat in the microwave or stovetop with a splash of broth to keep it creamy.