Keyphrase: One-Pan Chicken Pot Pie Pasta
Craving comfort food with minimal cleanup? This One-Pan Chicken Pot Pie Pasta brings all the creamy, cozy flavors of classic pot pie into a quick, weeknight-friendly pasta dish. Tender chicken, veggies, and pasta simmer together in a rich sauce—no oven or pie crust required!
Ingredients
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 12 ounces short pasta (rotini, penne, or shells)
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Instructions
- In a large, deep skillet or Dutch oven, melt butter over medium-high heat. Add chicken and cook until lightly browned, about 4-5 minutes. Remove chicken and set aside.
- In the same pan, add onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
- Add the chicken back to the pan. Stir in pasta, chicken broth, milk, heavy cream, thyme, parsley, salt, and pepper. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Stir in frozen peas and cheddar cheese (if using). Cook for 2-3 more minutes until peas are heated through and cheese is melted.
- Taste and adjust seasoning as needed. Serve hot, garnished with extra parsley if desired.
Tips & FAQ
- Can I use rotisserie chicken? Yes! Add cooked chicken in step 4.
- Best pasta shapes? Rotini, penne, or shells work best for soaking up the sauce.
- Make it vegetarian: Swap chicken for mushrooms and use veggie broth.
Try more comfort food recipes like our Rustic No-Knead Dutch Oven Bread!
