Irresistible Chicken Pot Pie Pasta Recipe Perfect for Fall

The creamy goodness of chicken pot pie meets the comforting simplicity of pasta—what could be better? Picture this: tender chunks of chicken, a medley of colorful vegetables, and a luscious sauce that clings to every noodle. This recipe is like wrapping yourself in a warm blanket on a crisp autumn evening. It’s hearty, satisfying, and hits all the right notes for a cozy fall dinner. Plus, it’s surprisingly easy to make, so you can enjoy all the flavors of a classic chicken pot pie without dealing with pie crust!

I first stumbled upon the idea for chicken pot pie pasta when I craved something warm and comforting but didn’t want to spend hours in the kitchen. Combining the creamy, savory filling of chicken pot pie with pasta seemed almost too good to be true, but after a little experimenting, the result was magical. And let’s face it—anything that skips the pie crust drama is a win in my book.

This recipe is perfect for busy weeknights, family gatherings, or any time you need a soul-soothing meal. Trust me, once you try this irresistible chicken pot pie pasta, it’ll become one of your fall favorites!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes, this recipe is perfect for busy evenings when you crave comfort food.
• One-Pot Wonder: Minimal cleanup required! Everything comes together in a single pot or skillet.
• Fall Comfort Food: Creamy, hearty, and loaded with flavors that scream “autumn.”
• Family-Friendly: Kids and adults alike will love the familiar flavors of chicken pot pie, reimagined in pasta form.
• Customizable: You can easily swap ingredients to suit your taste or dietary needs.

What makes this recipe stand out is the sauce—it’s rich and creamy, but not overly heavy. The balance of savory chicken, sweet vegetables like peas and carrots, and perfectly cooked pasta creates a harmonious dish that’s as comforting as it is delicious. And the best part? You get all the cozy vibes of chicken pot pie without the hassle of making a crust.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create bold flavor and satisfying texture. Here’s what you’ll need:

• Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
• Pasta: Short pasta like rotini, penne, or bow-tie (farfalle) works best.
• Vegetables: Frozen peas, diced carrots, and celery (fresh or frozen).
• Onion: A small yellow onion, finely diced.
• Chicken Broth: Low-sodium broth for a flavorful base.
• Heavy Cream: Adds richness and creaminess to the sauce.
• Flour: All-purpose flour for thickening the sauce.
• Butter: Unsalted butter for sautéing and flavor.
• Olive Oil: For cooking the chicken and vegetables.
• Seasonings: Salt, pepper, garlic powder, and dried thyme for a classic pot pie flavor.
• Optional: Fresh parsley for garnish (adds a pop of color and freshness).

Most of these ingredients are pantry staples, and you can easily find the rest at your local grocery store. Feel free to swap in your favorite veggies or use rotisserie chicken to save time!

Equipment Needed

• Large Skillet or Dutch Oven: Perfect for cooking everything in one pot.
• Wooden Spoon: Ideal for stirring the sauce and pasta without scratching your cookware.
• Knife & Cutting Board: For prepping the chicken and vegetables.
• Measuring Cups & Spoons: To ensure accurate measurements.
• Colander: For draining the cooked pasta.

If you don’t have a Dutch oven, a deep skillet or a heavy-bottomed pot will work just fine. I’ve made this recipe using both, and the results are equally delicious!

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces, season with salt, pepper, and garlic powder, and cook until fully cooked and golden brown. Remove the chicken and set aside.
3. Cook the Vegetables: In the same skillet, add the butter and sauté the onion, carrots, and celery until softened, about 5 minutes.
4. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Slowly whisk in the chicken broth and heavy cream, making sure there are no lumps. Add dried thyme and adjust seasoning with salt and pepper. Let the sauce simmer for 5-7 minutes until thickened.
5. Combine Everything: Return the cooked chicken to the skillet and add the drained pasta. Stir well to coat everything in the creamy sauce. Add the frozen peas and cook for another 2-3 minutes until they are heated through.
6. Serve & Garnish: Sprinkle freshly chopped parsley on top and serve immediately. Enjoy the creamy, comforting goodness!

If the sauce thickens too much, you can add a splash of chicken broth to loosen it up. And don’t forget to taste and adjust the seasoning before serving!

Cooking Tips & Techniques

• Don’t Overcook the Pasta: Al dente pasta holds up better when mixed with the creamy sauce.
• Use Fresh Ingredients: Fresh veggies and herbs will add a brighter flavor to the dish.
• Prep Ahead: Chop your vegetables and chicken in advance to save time during cooking.
• Thicken the Sauce: If the sauce is too thin, let it simmer for a few extra minutes or add a bit more flour.
• Customize the Veggies: Add mushrooms, green beans, or corn for extra variety.

I’ve learned that letting the sauce rest for a minute before mixing everything together helps the flavors meld beautifully. Also, don’t be afraid to season generously—this recipe thrives on bold flavors!

Variations & Adaptations

• Gluten-Free Option: Use gluten-free pasta and swap the flour with a gluten-free thickener like cornstarch.
• Dairy-Free Version: Replace the heavy cream with unsweetened almond milk or coconut cream.
• Vegetarian Twist: Skip the chicken and add roasted mushrooms or tofu for a hearty alternative.

One time, I added a sprinkle of shredded cheddar cheese on top and baked it for 10 minutes—instant casserole vibes! Feel free to play around with herbs like rosemary or sage for an even cozier fall flavor.

Serving & Storage Suggestions

This chicken pot pie pasta is best served warm, straight out of the skillet. Pair it with a crisp green salad or garlic bread for a complete meal. For beverages, a light white wine or sparkling apple cider works wonderfully.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or milk and warm on the stove over low heat, stirring gently. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.

The flavors deepen as it sits, so leftovers taste even better the next day. Trust me, this is one of those meals you’ll look forward to eating again!

Nutritional Information & Benefits

Here’s a rough estimate for one serving:

• Calories: 450-500
• Protein: 25-30g
• Carbohydrates: 40-45g
• Fat: 15-20g

The chicken provides lean protein, while the vegetables add vitamins and fiber. Using heavy cream gives the dish its luxurious texture, but you can lighten it up by substituting with milk. This recipe is a great balance of comfort and nutrition, perfect for a cozy fall evening.

Conclusion

If you’re looking for the ultimate comfort food dish this fall, this irresistible chicken pot pie pasta is it. It’s creamy, hearty, and filled with the flavors of the season. Whether you’re cooking for your family or just treating yourself, this recipe is guaranteed to bring smiles and full bellies.

Irresistible Chicken Pot Pie Pasta

Print Recipe

A creamy, comforting dish combining the flavors of chicken pot pie with pasta, perfect for cozy fall dinners.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 12 ounces short pasta (rotini, penne, or farfalle)
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup diced celery
• 1 small yellow onion, finely diced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Optional: Fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces, season with salt, pepper, and garlic powder, and cook until fully cooked and golden brown. Remove the chicken and set aside.
3. In the same skillet, add the butter and sauté the onion, carrots, and celery until softened, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir to coat. Slowly whisk in the chicken broth and heavy cream, making sure there are no lumps. Add dried thyme and adjust seasoning with salt and pepper. Let the sauce simmer for 5-7 minutes until thickened.
5. Return the cooked chicken to the skillet and add the drained pasta. Stir well to coat everything in the creamy sauce. Add the frozen peas and cook for another 2-3 minutes until they are heated through.
6. Sprinkle freshly chopped parsley on top and serve immediately.

Notes

For a gluten-free option, use gluten-free pasta and replace flour with cornstarch. Customize the veggies or add shredded cheddar cheese for a baked casserole twist.

Nutrition

• Serving Size: 1 bowl
• Calories: 450500
• Fat: 1520
• Carbohydrates: 4045
• Protein: 2530

Keywords: Chicken Pot Pie Pasta, Fall Comfort Food, Easy Dinner Recipe, Creamy Pasta, One-Pot Meal