One-Pan Creamy Chicken Pot Pie Pasta
This One-Pan Creamy Chicken Pot Pie Pasta is everything you love about the classic pot pie, reimagined into a comforting, creamy pasta dish that’s made entirely in one skillet. When I first made this recipe, I was craving that nostalgic warmth of a chicken pot pie but didn’t want to go through the hassle of pie crusts and baking. So I took a shortcut that didn’t compromise flavor or satisfaction, and let me tell you, it was a huge hit.
There’s just something about tender chunks of chicken, buttery-soft noodles, sweet peas, and carrots all wrapped in a luscious, creamy sauce that feels like a warm hug. The fact that it all comes together in one pan makes cleanup a breeze and turns a classic into an easy weeknight hero. I’ve made this for family dinners, potlucks, and even on lazy Sundays, and it’s always met with empty plates and happy faces.
What I love most is how this recipe balances hearty and wholesome. It’s the perfect marriage of nostalgia and practicality. You get all the comfort of traditional chicken pot pie with a fraction of the effort and time. Plus, the creamy sauce clings to the pasta in the most satisfying way, making every bite rich and flavorful.
Why You’ll Love This One-Pan Creamy Chicken Pot Pie Pasta
This dish is a flavor-packed, cozy meal that’s both easy to prepare and incredibly satisfying. The one-pan method means fewer dishes, quicker prep, and more time to enjoy dinner with loved ones. It’s also versatile enough to adapt with whatever veggies or proteins you have on hand.
The creamy texture combined with the classic pot pie flavors makes it irresistible, especially during cooler months when you crave hearty meals. If you enjoy recipes like Marry Me Chicken Pasta or Creamy Garlic Chicken Breasts, then this one is guaranteed to earn a spot in your rotation.
How to Make One-Pan Creamy Chicken Pot Pie Pasta
Step 1: Sauté the Base
Start by heating a bit of oil or butter in a large skillet over medium heat. Add chopped onions, carrots, and celery. Let them soften for a few minutes until fragrant and slightly golden.
Step 2: Add Chicken
Stir in diced boneless, skinless chicken breasts. Season with salt, pepper, and a pinch of thyme. Cook until the chicken is just cooked through.
Step 3: Stir in the Liquids and Pasta
Pour in chicken broth and a splash of heavy cream. Stir in uncooked egg noodles and bring everything to a gentle simmer. Cover and let cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Step 4: Add the Peas and Final Touches
Stir in frozen peas during the last 5 minutes of cooking. Once everything is cooked and creamy, add a bit of grated parmesan cheese and chopped parsley for extra flavor.
Recipe Variations and Possible Substitutions
You can easily swap the chicken for rotisserie leftovers or even turkey. Want a vegetarian version? Skip the meat and add mushrooms or extra vegetables like corn or green beans. Almond milk or evaporated milk can be used in place of heavy cream if you’re looking to lighten things up. Egg noodles work beautifully here, but you could also use rotini or even shells.
For added depth, mix in a bit of Dijon mustard or garlic powder with the seasonings. And if you’re craving a bit of crunch, top it off with some crushed crackers or buttery breadcrumbs right before serving.
Serving and Pairing Suggestions
This creamy pasta is hearty enough to be a complete meal on its own, but if you’re looking to round out your dinner, a crisp side salad or roasted vegetables pair beautifully with the rich flavors. A batch of warm biscuits or garlic bread on the side is always a good idea to soak up every bit of that creamy sauce.
For drinks, a chilled glass of white wine or a sparkling apple cider offers a refreshing contrast to the savory richness. And if you’re serving this at a family gathering, a simple fruit salad or light dessert will perfectly balance the meal.
Storage and Reheating Tips
Leftovers of this dish store wonderfully. Simply transfer any extras to an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, add a splash of chicken broth or milk to revive the sauce and warm it gently on the stovetop over low heat. You can also microwave individual portions, again adding a bit of liquid and covering loosely.
This dish isn’t ideal for freezing due to the creamy sauce, which may separate upon thawing, but it’s so easy to make fresh, you likely won’t need to freeze it!
Frequently Asked Questions
Can I use a different type of pasta?
Yes, while egg noodles are classic for this dish, you can use rotini, shells, or even penne. Just adjust the cooking time as needed.
How do I make it gluten-free?
Simply use your favorite gluten-free pasta and make sure your broth and any added ingredients are certified gluten-free.
Can I prepare this ahead of time?
You can prep the vegetables and even cook the chicken ahead of time. Combine everything when you’re ready to cook for a quick and easy meal.
What can I use instead of heavy cream?
You can substitute with half-and-half, whole milk, or even a plant-based cream alternative if you’re dairy-free.
Is it possible to make this in the oven?
This recipe is designed for stovetop ease, but you could transfer it to a baking dish, top with shredded cheese or biscuit dough, and bake until bubbly and golden for a casserole-style twist.
Related Recipe You’ll Like
If you love this creamy one-pan comfort meal, you’ll definitely want to try my Creamy Tuscan Sausage Pasta for another luscious dinner idea. Or dive into something even cozier with Creamy Crockpot Chicken Spaghetti when you want a hands-off approach.
And for a comforting vegetarian side, Oven Roasted Root Vegetables will perfectly complement this dish.
Save and Share This One-Pan Creamy Chicken Pot Pie Pasta for Later
Don’t forget to pin this One-Pan Creamy Chicken Pot Pie Pasta to your favorite comfort food board on Pinterest so it’s always at your fingertips when that creamy craving hits. You can also share this recipe on Facebook or send it to a friend who loves easy, one-pan meals. There’s no better way to spread warmth than through a delicious recipe shared with someone you love.
One-Pan Creamy Chicken Pot Pie Pasta
One-Pan Creamy Chicken Pot Pie Pasta is the ultimate comfort food made easy. This creamy and hearty pasta dish transforms the flavors of a classic chicken pot pie into a quick, one-skillet meal. Featuring tender chicken, soft egg noodles, peas, carrots, and a rich, savory sauce, it’s a perfect weeknight dinner that the whole family will love. With simple ingredients and just one pan, cleanup is a breeze. This dish is packed with chicken pot pie flavors in a creamy pasta form, perfect for cozy nights and busy days alike.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 1 stalk celery, chopped
- 2 cups diced cooked chicken breast (or rotisserie chicken)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 8 oz egg noodles (uncooked)
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley, for garnish (optional)
Instructions
- In a large skillet, heat butter or oil over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes, until vegetables begin to soften.
- Add the diced chicken to the skillet. Season with salt, pepper, and dried thyme. Stir and cook for another 2–3 minutes.
- Pour in chicken broth and heavy cream. Stir in the uncooked egg noodles.
- Bring to a simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
- Add the frozen peas and cook for another 5 minutes.
- Stir in Parmesan cheese and mix until melted and creamy.
- Remove from heat. Let the dish sit for 2–3 minutes before garnishing with chopped parsley and serving.
Notes
- You can use turkey or leftover chicken in place of cooked chicken.
- For extra richness, stir in a spoonful of sour cream or cream cheese at the end.
- Substitute other vegetables like green beans or corn based on preference.
- Adjust seasoning to taste, especially if using a low-sodium broth.
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.
