Creamy Chicken Pot Pie Pasta – Comfort in a Bowl!

Name: Creamy Chicken Pot Pie Pasta
Total Time: 45 minutes
Active Time: 25 minutes
Intensity: Moderate
Servings: 6
Lasts: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of milk or broth.

A Note on This Recipe

Imagine the soul-satisfying flavors of a classic chicken pot pie—tender chunks of chicken, sweet peas and carrots in a rich, creamy herb sauce—but instead of a pastry crust, it’s lovingly tossed with corkscrew-shaped cavatappi pasta, creating the ultimate one-bowl comfort meal. This recipe is weeknight-friendly, using a clever blend of pantry staples and fresh ingredients to deliver that nostalgic taste without the hours of work. It’s the hug-in-a-bowl dinner your family will request again and again.

Ingredients

Main Components

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
12 oz (340g) cavatappi pasta (or substitute fusilli, rotini, or penne)
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1/3 cup (45g) all-purpose flour
2 1/2 cups (600ml) low-sodium chicken broth
1 cup (240ml) whole milk or half-and-half
1 cup (135g) frozen peas
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
1/4 cup chopped fresh parsley

Seasonings

1 teaspoon kosher salt (divided)
1/2 teaspoon freshly ground black pepper (divided)
1 teaspoon poultry seasoning (or a mix of sage and a pinch of nutmeg)
1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving

Equipment

Large pot or Dutch oven
Large skillet or braiser
Colander
Measuring cups and spoons
Wooden spoon or spatula
Grater (for Parmesan)

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of well-salted water to a boil. Add the cavatappi and cook according to package directions for al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.

Step 2: Sauté the Aromatics & Chicken

While the pasta cooks, heat olive oil in a large skillet or braiser over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to the hot skillet in a single layer and cook for 5-7 minutes, until browned and cooked through. Remove with a slotted spoon and set aside on a plate.

Step 3: Build the “Pot Pie” Sauce

In the same skillet (with the chicken drippings), reduce heat to medium. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened. Add the garlic and cook for 1 more minute until fragrant.

Sprinkle the flour evenly over the vegetable mixture. Cook, stirring constantly, for 1-2 minutes to cook off the raw flour taste—this is your roux.

Step 4: Create the Creamy Base

Slowly pour in the chicken broth while whisking constantly to prevent lumps. Follow with the milk, continuing to whisk until the sauce is smooth. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, poultry seasoning, thyme, and rosemary.

Bring the sauce to a gentle simmer, stirring frequently. Let it simmer for 3-5 minutes until it has thickened nicely to a creamy, gravy-like consistency.

Step 5: Combine and Finish

Reduce heat to low. Stir in the frozen peas, cooked chicken, and any accumulated juices. Let heat through for 2 minutes.

Add the cooked, drained pasta to the creamy chicken and vegetable sauce. Toss to combine thoroughly. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until your desired consistency is reached.

Remove from heat. Stir in the grated Parmesan cheese and most of the chopped parsley until the cheese is melted and everything is gloriously coated.

Step 6: Serve

Ladle the creamy pasta into deep bowls. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Chef’s Tips & Variations

Vegetable Swap: Feel free to add diced mushrooms with the onions or swap peas for frozen green beans or corn.
Shortcut: Use a rotisserie chicken! Shred about 3 cups of cooked chicken and add it in Step 5 to just warm through.
Extra Rich: Substitute 1/2 cup of the milk with heavy cream for a decadent, velvety sauce.
Storage & Reheat: This dish thickens as it sits. When reheating leftovers, add a splash of broth or milk and warm gently over low heat on the stovetop.

Nutrition Information (Per Serving)