This creamy Chicken Pot Pie Pasta has all the warm, soothing goodness of chicken pot pie but skips the crust and uses noodles instead. Even better, it takes less than 30 minutes, and it’s a one-pot chicken pot pie pasta, so there’s less mess to clean up after dinner.
Try this Lemon Chicken Bowtie Pasta or this Creamy Lemon Basil Pasta with Bucatini too!
Why We Love This Recipe
- Creamy and Comforting: The combination of tender chicken, hearty vegetables, and a creamy sauce creates a comforting and satisfying dish that brings back the warm feeling of a traditional chicken pot pie.
- Simplicity: Without a crust, the recipe becomes less complicated and time-consuming to make. It’s a quicker alternative for those who crave the flavors of a chicken pot pie without the effort of preparing a crust.
- Versatility: You can use various pasta shapes and types and swap out the veggies.
- One-Pot Meal: Preparing the chicken pot pie pasta in one pot reduces the number of dishes to clean up afterward.
Key Ingredients
Directions
Step 1: In a Dutch oven or pot, heat the oil over medium heat. When hot, add the onion, carrot, celery, salt, pepper and cayenne. Cook, stirring, until veggies are tender, about 6 minutes.
Step 2: Add in the pasta, chicken broth, milk, thyme, paprika, garlic powder and sage, stirring to combine. Bring to a boil. Reduce heat to simmer and cook, uncovered, stirring occasionally until pasta is tender and cooked through, about 12 minutes.
Step 3: Stir in the frozen peas, diced chicken, parsley and lemon. Remove from heat and cover. Let stand until the peas are just cooked through, about 5 more minutes.
Step 4: Taste and add additional seasoning if desired. Sprinkle with chopped fresh parsley and serve!
Recipe FAQ
Of course, you can. Choose the veggies you like best (I think broccoli would be yummy), but fresh veggies should be sauteed until tender.
You bet! I like the farfalle (bow-tie pasta) because there are all kinds of folds and crevices for the sauce to hide, but truly, this chicken pot pie pasta could be made with any pasta. Egg noodles would be delicious!
Absolutely. I always freeze my leftovers in single-serve portions and reheat in my microwave using the ‘frozen entree’ setting. It comes out perfectly. I love my microwave, by the way. It’s so quiet!
Tips and Suggestions
- Cook the pasta al dente to avoid ending up with mushy pasta.
- I also prefer using frozen peas rather than canned peas in this dish. Canned peas have a funky taste to me, so unless it’s a stew or a hearty sauce that will mask the “canned” flavor, I always use frozen peas.
- If you use frozen mixed vegetables, I’d probably pre-cook them before adding. Frozen green beans and larger carrot pieces often retain a tougher texture (even after cooking sometimes) so I’d go with the steam-in-the-bag variety and cook according to package directions before adding.
- Reserve some pasta water: Before draining the cooked pasta, save a cup of pasta water. The starchy water can help loosen and bind the sauce to the pasta if needed.
- Try adding cheese. You could sprinkle cheese over the top at the end and heat in the oven or under the broiler for a few minutes until it melts.
- Add a garnish of chopped fresh herbs, chopped green onions, toasted breadcrumbs, or a sprinkle of grated cheese.
The recipe comes from a cookbook I was given for review a while back: The Defined Dish: Healthy and Wholesome Weeknight Recipes by Alex Snodgrass, and I love it. I don’t usually post more than one recipe from a review cookbook, but I couldn’t resist. It’s such a good cookbook! Get a copy!
Try this amazing Turkey Taco Skillet Bake from the cookbook too!
More Casserole Recipes
Chicken Pot Pie Noodle Casserole
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 teaspoon kosher salt or more to taste
- ½ teaspoon freshly ground black pepper or more to taste
- ¼ teaspoon cayenne optional
- 12 ounces bowtie pasta
- 3 cups chicken broth
- 2 cups milk
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon dried sage
- 1 teaspoon garlic powder
- 1 cup frozen peas
- 2 cups diced chicken
- 2 tablespoons flat leaf parsley, chopped
- 1 tablespoon lemon juice
Instructions
- In a Dutch oven or pot, heat the oil over medium heat. When hot, add the onion, carrot, celery, salt, pepper and cayenne. Cook, stirring, until veggies are tender, about 6 minutes.
- Add in the pasta, chicken broth, milk, thyme, paprika, garlic powder and sage, stirring to combine. Bring to a boil. Reduce heat to simmer and cook, uncovered, stirring occasionally until pasta is tender and cooked through, about 12 minutes.
- Stir in the frozen peas, diced chicken, parsley and lemon. Remove from heat and cover. Let stand until the peas are just cooked through, about 5 more minutes. Taste and add additional seasoning, if desired.
Notes
- Cook the pasta al dente to avoid ending up with mushy pasta.
- I also prefer using frozen peas rather than canned peas in this dish.
- If you use frozen mixed vegetables, I’d probably pre-cook them before adding. Frozen green beans and larger carrot pieces often retain a tougher texture (even after cooking sometimes) so I’d go with the steam-in-the-bag variety and cook according to package directions before adding.
- Reserve some pasta water: Before draining the cooked pasta, save a cup of pasta water. The starchy water can help loosen and bind the sauce to the pasta if needed.
- Try adding cheese. You could sprinkle cheese over the top at the end and heat in the oven or under the broiler for a few minutes until it melts.
- Add a garnish of chopped fresh herbs, chopped green onions, toasted breadcrumbs, or a sprinkle of grated cheese.
Leave a Reply