Name: Creamy Chicken Pot Pie Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 oz rotini pasta; 2 cups cooked chicken, shredded; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 medium onion , finely diced; 2 cloves garlic , minced; 4 tbsp unsalted butter; 1/4 cup all -purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1 tsp dried thyme; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 cup fresh parsley, chopped

When the winter wind howls outside, you need a hug in a bowl. It is 6pm and your family is hungry for something warm. You want the taste of home, but you don’t have time for a pie crust.

This creamy chicken pot pie pasta is the answer to your busy night prayers. It delivers all those nostalgic, savory flavors in just 35 minutes. You get the golden sauce and tender veggies without any of the heavy lifting.

Why This Recipe Is a Winner

This recipe is a total lifesaver for busy winter weeknights. It uses simple ingredients you likely already have in your pantry or freezer. Using pre-cooked chicken makes this meal come together faster than a delivery pizza.

Your kids will love the fun rotini shapes and the mild, creamy sauce. It is a budget-friendly way to feed a family of four. You get a balanced meal with protein, carbs, and veggies in every single bite.

Simple Cooking Steps

Making this dish is as easy as boiling water. You will create a silky smooth sauce right in your skillet while the pasta cooks. There is no need for fancy equipment or advanced techniques here.

Even if you are a beginner, you can master this roux-based sauce. Just whisk gently and watch the magic happen as it thickens. You will feel like a pro chef in your own kitchen tonight.

Ingredients You’ll Need

These mostly pantry staples create a meal that tastes like it took hours to simmer.

12 oz rotini pasta
2 cups cooked chicken, shredded
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 medium onion, finely diced
2 cloves garlic, minced
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped

Step-by-Step Directions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and sauté for 5 minutes until translucent.
Add the garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken broth and heavy cream. Simmer for 5 minutes until the sauce begins to thicken.
Stir in the shredded chicken, frozen vegetables, thyme, salt, and pepper. Simmer for an additional 5-7 minutes until vegetables are heated through.
Drain the pasta and add it directly to the skillet. Toss until the pasta is thoroughly coated in the sauce.
Garnish with chopped fresh parsley and serve immediately.

Best Ways to Enjoy It

Serve this dish warm in deep bowls to keep the heat in. The creamy sauce clings perfectly to the spirals of the rotini pasta. I love pairing this with a piece of warm, crusty bread.

For a special winter touch, light a few candles on the table. It turns a quick weeknight meal into a cozy family moment. You can also add a simple side salad for a fresh crunch.

Storage & Reheating

Leftovers store beautifully in an airtight container for up to three days. This makes it a great meal prep option for your weekday lunches. The pasta will absorb some sauce as it sits in the fridge.

When reheating, add a splash of milk or broth to loosen the sauce. Heat it gently on the stove or in the microwave. I do not recommend freezing this, as the cream sauce may separate.

Tips for Best Results

Don’t skip the roux step to ensure your sauce is thick.
Use a rotisserie chicken to save even more time on busy nights.
Salt your pasta water generously for the best flavor in every noodle.
Avoid overcooking the pasta so it stays firm in the heavy sauce.
For a holiday twist, use leftover turkey instead of chicken.
Garnish with extra black pepper for a little bit of warmth.
Add a squeeze of lemon juice at the end to brighten the flavors.

Ways to Switch It Up

Swap rotini for penne or shells if that is what you have.
Use gluten-free pasta and flour to make this dish allergy-friendly.
Add a pinch of red pepper flakes for a spicy kick.
In the spring, swap frozen veggies for fresh asparagus and peas.
Stir in a handful of parmesan cheese for extra richness.

Common Questions

Can I use milk instead of heavy cream?

Yes, you can use whole milk for a lighter version. The sauce will be slightly thinner but still very delicious. You might need to simmer it a minute longer to thicken.

Is this recipe kid-approved?

Absolutely! Most children love the mild and creamy flavors of this dish. It is a sneaky way to get them to eat their vegetables too. The soft textures are very friendly for picky eaters.

How do I know when the sauce is ready?

The sauce should coat the back of a spoon without running off. It will continue to thicken once you add the pasta. Trust the process and keep whisking for the best results.

I hope this cozy creamy chicken pot pie pasta warms your home this season. It is a simple way to show your family some extra love tonight. Happy cooking!

— Lidia