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A bowl of creamy chicken pot pie pasta with rotini, peas, and carrots in a rich white sauce

Creamy Chicken Pot Pie Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550 kcal

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

Instructions
 

  • Bring a large pot of salted water to a boil and 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.