If you’re anything like me and crave comfort food but don’t want to fuss with a million pots and pans, then you’re going to adore this Creamy Chicken Pot Pie Pasta in One Pot Recipe. It’s cozy, creamy, packed with veggies and tender chicken, and best of all – everything cooks in just one pot! Trust me, when I first tried this recipe, I was hooked immediately. It tastes like a nostalgic chicken pot pie but with a fun pasta twist that’s perfect for busy weeknights or anytime you want something hearty and satisfying without the hassle.
Why You’ll Love This Recipe
- One-Pot Wonder: Cleanup is a breeze since everything cooks together in one pot – winning for busy cooks.
- Comfort in Every Bite: The creamy sauce and classic pot pie veggies make it feel like a cozy hug for your taste buds.
- Flexible and Flavorful: You can tweak the veggies or seasonings to your liking without losing the essence of the dish.
- Family Favorite: My crew always asks for seconds, and I’m pretty sure it’ll become a staple in your household too.
Ingredients You’ll Need
Each ingredient in this Creamy Chicken Pot Pie Pasta in One Pot Recipe works together to build that classic pot pie flavor you love, only faster and with less mess. I recommend buying fresh veggies and good-quality chicken for the best results.
- Butter: Unsalted is best here so you can control the salt balance perfectly.
- Onion: Chopped finely so it melts into the sauce and adds subtle sweetness.
- Celery: Adds that classic pot pie crunch and fresh flavor.
- Carrot: Diced for a bit of natural sweetness and color.
- Chicken Thighs: I prefer boneless and skinless for quick cooking and tender texture.
- Salt and Pepper: Essential for seasoning every layer of the dish.
- All-Purpose Flour: To thicken the sauce into that perfect creamy consistency.
- Fresh Rosemary: Chopped for an earthy, fragrant lift (dried works in a pinch).
- White Wine: Adds depth and brightness – I use a dry white for best flavor.
- Chicken Broth: Low sodium lets you adjust salt more precisely.
- Pasta: Uncooked – it cooks right in the sauce, soaking up all those lovely flavors.
- Frozen Peas: Stirred in last for a pop of color and a touch of sweetness.
- Fresh Parsley: Chopped on top to brighten the whole dish.
Variations
One of the things I adore about this Creamy Chicken Pot Pie Pasta in One Pot Recipe is how easy it is to make your own. I’ve tried swapping veggies and even changing proteins, and it still shines every time.
- Veggie Swap: I’ve made this with mushrooms or green beans instead of peas, and the earthiness adds a nice touch.
- Protein Variation: Sometimes I use cubed turkey or even tofu, and it soaks up the flavors wonderfully.
- Dairy-Free: If you want to skip dairy, use a little olive oil instead of butter and a non-dairy milk with flour to thicken – just keep an eye on seasoning.
- Wine Alternative: For a kid-friendly or wine-free option, you can substitute the white wine with extra chicken broth plus a splash of lemon juice.
How to Make Creamy Chicken Pot Pie Pasta in One Pot Recipe
Step 1: Soften the Veggies and Get That Base Flavor Going
Start by melting the butter in a large saucepan or Dutch oven over medium heat. Toss in the chopped onion, celery, and carrot and cook them for about 5 minutes. You’ll know they’re ready when they start to soften and smell sweet — this step builds flavor right from the start, so don’t rush it! Stir occasionally to prevent sticking and burning.
Step 2: Brown the Chicken and Season
Next, add your bite-sized chicken thighs right into the pot and sprinkle with salt and pepper. Cook for about 5 to 7 minutes until the chicken loses its pink hue—this seals in moisture and flavors. Stir occasionally so nothing sticks to the bottom, and you’ll notice a nice savory aroma filling your kitchen.
Step 3: Create the Creamy Base
Sprinkle the flour over the chicken and veggies and stir well to coat everything evenly. Cook this mixture for about a minute—this step helps thicken your sauce and remove the raw flour taste. Then toss in the rosemary, white wine, chicken broth, and uncooked pasta. Give everything a good stir, and taste for seasoning. Add a little more salt or pepper here if it needs a little boost.
Step 4: Simmer with Love
Lower the heat to medium-low and let everything cook for 15 minutes, stirring occasionally to prevent pasta from sticking to the bottom. This is where the magic happens—the pasta absorbs the broth and all those rich flavors blend into a creamy, dreamy sauce. After 15 minutes, stir in the frozen peas. They don’t need long, just about 5 to 10 minutes more until tender but still bright green.
Step 5: Finish and Serve
Once the pasta is cooked to your liking—tender but slightly firm—I like to sprinkle the dish with fresh parsley for a pop of color and freshness. Give it one final stir, and your warm, comforting Creamy Chicken Pot Pie Pasta in One Pot Recipe is ready to dig into.
Pro Tips for Making Creamy Chicken Pot Pie Pasta in One Pot Recipe
- Use a Heavy-Bottomed Pot: This prevents hot spots that can burn the sauce or stick pasta to the bottom.
- Don’t Rush the Veggies: Softening them properly builds a rich flavor base that takes the dish up a notch.
- Wine Makes a Difference: Even a splash adds subtle complexity, but if you skip it, a dash of lemon juice brightens things up.
- Stir Occasionally but Gently: Keeps the pasta from sticking but protects its shape and prevents mushiness.
How to Serve Creamy Chicken Pot Pie Pasta in One Pot Recipe
Garnishes
I always garnish this dish with freshly chopped parsley—it brightens the creamy sauce and adds a nice herbaceous note. Sometimes I sprinkle a bit of cracked black pepper on top just before serving, which adds a touch of spice. If I’m feeling fancy, a little grated Parmesan cheese doesn’t hurt either.
Side Dishes
Since this is already a complete meal with chicken, veggies, and pasta, I like to keep sides light—maybe a crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts for extra crunch. Garlic bread or warm dinner rolls are also fantastic for soaking up any leftover sauce.
Creative Ways to Present
For a special dinner, I’ve served this creamy chicken pasta in shallow ramekins topped with a sprinkle of fresh herbs and a drizzle of olive oil. It looks inviting and restaurant-worthy. Another time, I layered it into a casserole dish, topped with crispy fried onions for a pot pie vibe, and baked just long enough to warm through and crisp the topping.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth or water to loosen the sauce—it thickens quite a bit when chilled. Reheat gently on the stovetop or in the microwave until warmed through.
Freezing
I don’t often freeze this pasta because I prefer it fresh, but it can work! Freeze in a suitable container for up to 2 months. When ready, thaw overnight in the fridge and reheat slowly, adding a bit of broth to refresh the sauce texture.
Reheating
Reheat on the stovetop over low heat with a splash of chicken broth or water to revive the creamy sauce, stirring gently until heated through. This keeps the pasta from drying out or sticking, so it’s almost as good as fresh.
FAQs
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Can I use chicken breast instead of thighs for this recipe?
Yes, you can substitute chicken breast if you prefer leaner meat. Just be sure to cut it into bite-sized pieces and watch closely while cooking, as breast meat can dry out faster than thighs. Cooking it just until no longer pink will keep it tender.
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What type of pasta works best in this Creamy Chicken Pot Pie Pasta in One Pot Recipe?
I recommend using short pasta shapes like penne, rigatoni, or shells because they hold up well during cooking and catch the sauce nicely. Spaghetti or long thin pasta may become mushy or clump together in this one-pot method.
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Can I make this recipe vegetarian?
To make it vegetarian, swap the chicken for hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth. You can also add plant-based protein like chickpeas for more substance.
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Is it necessary to add wine?
The white wine adds a lovely depth and brightness to the sauce, but if you want to omit it, simply replace it with additional chicken broth and a splash of lemon juice to keep that subtle acidity.
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How do I prevent the pasta from sticking to the pot?
Stir the pasta occasionally during cooking, especially in the first 10 minutes, and make sure there’s enough liquid in the pot. Using a heavy-bottomed pot helps distribute heat evenly and reduces sticking as well.
Final Thoughts
This Creamy Chicken Pot Pie Pasta in One Pot Recipe has become one of my go-to meals when I want something comforting yet effortless. It delivers that nostalgic, homey flavor we all crave but cuts down on prep and mess. I promise you’ll enjoy how the sauce comes together, how tender the chicken gets, and how the peas add just the right touch of freshness. Give this one a try – trust me, your weeknight dinners just got a whole lot better!
Print
Creamy Chicken Pot Pie Pasta in One Pot Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This One Pot Creamy Chicken Pot Pie Pasta is a comforting and easy dinner that combines all the classic flavors of chicken pot pie in a creamy pasta dish. Made with tender chicken thighs, fresh vegetables, pasta, and a savory herb-infused broth, it all cooks together in one pot for minimal cleanup and maximum flavor in under an hour.
Ingredients
Vegetables & Herbs
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Meat
- 6 skinless, boneless chicken thighs, cut into bite size pieces
Liquids & Broth
- ½ cup white wine
- 4 cups chicken broth (low sodium or no sodium added)
Other Ingredients
- 1 tablespoon unsalted butter
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon all-purpose flour
- 12 ounces uncooked pasta
Instructions
- Sauté Vegetables: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onions, celery, and carrot to the pot and cook for about 5 minutes until the vegetables soften and become fragrant.
- Cook Chicken: Add the chicken thigh pieces to the pot and season with salt and pepper. Cook for another 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink in the center.
- Add Flour and Liquids: Sprinkle the all-purpose flour evenly over the chicken and vegetables, stirring to coat. Cook the mixture for 1 minute to remove the raw flour taste. Then add the chopped rosemary, white wine, chicken broth, and uncooked pasta. Stir everything together well, and adjust seasoning with additional salt and pepper if needed.
- Simmer and Cook Pasta: Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally to prevent sticking. This allows the pasta to cook and the sauce to thicken.
- Add Peas & Finish Cooking: Stir in the frozen peas and cook for an additional 5 to 10 minutes, until the pasta is tender and the peas are heated through. The sauce should be creamy and coat the pasta.
- Garnish and Serve: Remove from heat and garnish with fresh chopped parsley before serving hot.
Notes
- This dish is a flavorful one pot meal that mimics the taste of traditional chicken pot pie but with pasta instead of pie crust.
- Using low sodium chicken broth allows you to control saltiness better.
- Feel free to substitute the chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
- If white wine is not available, you can substitute with additional chicken broth and a splash of lemon juice for acidity.
- Use gluten free pasta to make this recipe gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 447 kcal
- Sugar: 5 g
- Sodium: 436 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 112 mg
