Chicken Pot Pie Pasta Recipe
The Best Chicken Pot Pie Pasta Recipe for a warm and satisfying meal with shredded chicken, cheddar cheese, and a rich homemade sauce everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pasta
12 oz penne, rotini, or egg noodles
Salt, for boiling water
For the Creamy Sauce
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Pinch of nutmeg, optional
For the Filling
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetables
1 1/2 cups shredded cheddar cheese
Optional for Oven Finish
Extra shredded cheese
Chopped parsley
Instructions
Bring a large pot of salted water to a boil and cook the pasta until just under al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter.
Add the chopped onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds.
Sprinkle the flour over the onion mixture and stir continuously for 1 minute to create a roux.
Slowly whisk in the chicken broth and milk until smooth and well combined.
Add the dried thyme, salt, black pepper, and nutmeg if using. Simmer for 3 to 5 minutes, or until the sauce thickens.
Stir in the shredded chicken and frozen mixed vegetables. Cook until heated through.
Add the cooked pasta and stir well to coat everything in the creamy sauce.
Stir in the shredded cheddar cheese until melted and creamy.
For an oven-finished version, transfer the pasta mixture to a baking dish, top with extra cheese, and bake or broil until bubbly and golden.
Let cool slightly, garnish with chopped parsley, and serve warm.
Notes
Serve hot with crusty bread or a fresh green salad.
Garnish with parsley or extra cheese for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk.
Freeze for up to 2 months and thaw overnight before reheating.
Avoid overcooking the pasta during reheating to maintain the best texture.
Find it online: https://allrecipesmade.com/chicken-pot-pie-pasta-recipe/
