Chicken Pot Pie Pasta
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This easy chicken pot pie pasta recipe is lighter comfort food that still tastes warm and delicious. High protein and filled with vegetables!
We love a simple and delicious one pot pasta recipe, and after making this delicious crustless chicken pot pie recipe, we had the idea to turn it into a comforting pasta dish, and it was honestly so easy to make.
This flavorful chicken pot pie pasta is made in one pot and filled with tender chicken, plenty of chopped veggies, and that amazing chicken pot pie flavor without the pie crust.
Liz & Tyler’s Tips for the Best Chicken Pot Pie Pasta
- Store bought rotisserie chicken can be your best friend, and this recipe calls for chopped cooked chicken that can be quickly prepared from a rotisserie chicken.
- Great for meal prep: This dish is great for meal prep; it’s one of the few meals that actually taste even better the next day after the flavors have melded together.
Ingredients:
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil
Chicken: A whole precooked rotisserie chicken from the grocery store is the ideal chicken for this recipe. This makes for quick and easy cubing of the chicken to add right into the dish. You can also substitute with boneless chicken thighs or boneless skinless breasts and cook them in the crockpot in advance. You could also use shredded chicken, but the texture will be different.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Vegetables: The mix of carrots, onions, celery, garlic, and frozen mixed vegetables help replicate that traditional chicken pot pie flavor.
Pasta: The ditalini pasta is unique and creates a fantastic texture for this dish. Other pasta types like orzo, orecchiette, or rotini can be great options too.
Seasonings: A mix of garlic powder, onion powder, salt, black pepper, dried rosemary, dried sage, and dried thyme help add to the base of a delicious pot pie flavor. Fresh herbs and spices can work too, but we like the flavor of the dried seasonings.
Parmesan Cheese: The parmesan cheese can be substituted for asiago cheese or cheddar cheese, but we love the flavor of parmesan.
Milk: Whole milk is the best option for this recipe, but cream can be substituted if needed. We have not tested this with dairy-free options, but oat milk or almond milk might work well!
How to Make Chicken Pot Pie Pasta
- Heat oil in a large sauté pan over medium-high heat, then sauté the celery, onions, and garlic for about 5 minutes until softened.
- Add the pasta and cook for 1 minute, then reduce heat to medium and stir in the cooked chicken, chicken stock, and spices; cover with a lid.
- Cook for 8 minutes, stirring occasionally to prevent sticking, then add the frozen mixed vegetables, Parmesan, and milk, and cook for 2 more minutes, stirring frequently until combined.
What to Serve with Chicken Pot Pie Pasta
This recipe is a meal on its own, but feel free to serve it with extra parmesan cheese, a loaf of crusty bread, or this delicious spinach salad!
storage
Storing in the fridge: These leftovers will last in the refrigerator for up to 4 days in an airtight container.
Freezing: We don’t love freezing pasta recipes because the pasta gets very mushy when reheating.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
Chicken Pot Pie Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced celery
- ½ cup minced onion
- 1 tablespoon minced garlic
- 1 cup dry ditalini pasta
- 4 cups chopped cooked chicken from a whole rotisserie chicken or chicken breasts
- 2 cups low sodium chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- 3 cups frozen mixed vegetables carrots, corn, green beans, peas
- ½ cup grated Parmesan cheese
- ¼ cup room temperature milk
Instructions
- Heat a large sauté pan over medium high heat. Add the olive oil to the pan.
- Add the celery, onions, and garlic to the pan. Saute for 5 minutes or until the vegetables begin to soften.
- Add the pasta to the pan and stir together. Cook for 1 minute.
- Reduce the heat to medium. Add the cooked chicken, chicken stock, garlic powder, onion powder, black pepper, rosemary, sage, thyme and salt. Stir together and cover with a lid.
- Cook for 8 minutes, stirring occasionally to prevent the pasta from sticking to the pot.
- Once the pasta has absorbed most of the liquid, add the frozen mixed vegetables, Parmesan cheese and room temperature milk. Stir together to combine and cook for 2 minutes, stirring frequently.
- Serve with extra Parmesan cheese and enjoy!
Notes
- Using leftover cooked chicken breast or picked meat from a rotisserie chicken is our go to for this recipe.
- Cubed chicken, sauteed in a pan can also be used as an option if you don’t have cooked chicken.
- Ditalini pasta is a different pasta shape and is fun to eat. Easily swap this out for orecchiette, elbows, or rotini.
- The frozen mixed vegetables are a time saver, but you can also measure out ¾ cup frozen corn, ¾ cup frozen peas, ¾ cup chopped carrots, and ¾ cup frozen green beans if needed.
Planning to make this this week. Approximately how much (in weight) is 4 cups of chicken?
It’s about 1 – 1.5 lbs cooked chicken. It doesn’t need to be exact 🙂
Thank you!