Creamy Chicken Pot Pie Pasta (2024)

Home / Main Dishes / Chicken



40 minutes minutes


Jump to Recipe Print Pin

By: The Chunky Chefpublished: 04/03/2024

This post may contain affiliate links. Please read my disclosure policy.

Creamy chicken pot pie pasta is the perfect marriage of a deliciously creamy pasta dish and a classic chicken pot pie. Perfect for a family dinner, this recipe is pure comfort in a bowl!

This is one of myChickenrecipes I know you’ll want to keep on hand!

Creamy Chicken Pot Pie Pasta (1)

Chicken pot pie is a classic comfort food recipe, but can be a bit tricky to make.

There’s a pie crust, you have to make the filling just the right consistency, and it can take a while to bake properly.

This recipe combines everything you love about a classic chicken pot pie, with tender egg noodles, and makes for a perfect family dinner!

Plus, it’s pretty customize-able, so you can make this exactly the way you and your family would like it!

What do I need to make this recipe?

Creamy Chicken Pot Pie Pasta (2)
  • Noodles – I like to use the “no yolks” brand of egg noodles, but any egg noodles will work.
  • Butter – I prefer unsalted, so I can control the salt level.
  • Olive oil – using olive oil with the butter means you can cook the chicken on a higher heat level, without the butter burning.
  • Chicken – boneless, skinless chicken breast works well here, but chicken tenders will also work.
  • Seasonings – these add tons of flavor.
  • Onion – yellow onion is my preferred type for this recipe, but a white onion will also work.
  • Celery – you can use any type of celery stalk.
  • Garlic – if you’d prefer to use pre-minced garlic instead of fresh, I would use about 1/2 – 1 Tbsp.
  • Peas and carrots – I like to use the frozen variety where the carrots are cut into little cubes.
  • Corn – instead of canned, you can use frozen corn (use about a cup).
  • Flour – regular all purpose flour is all you need here.
  • Chicken broth/stock – it’s up to you whether you use broth or stock, but I do highly recommend using reduced sodium.
  • Heavy cream – this may be labeled heavy whipping cream, but if you don’t have any, half and half or evaporated milk could be used instead.

How to make chicken pot pie pasta?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

Creamy Chicken Pot Pie Pasta (3)
  1. Boil noodles. Just according to package directions.
  2. Cook chicken. Depending on the size of your skillet, this may need to be done in batches.
  3. Cook veggies. You want the onion, celery, and garlic to be softened and translucent.
  4. Add frozen veggies. No need to thaw first, as they’ll defrost while the rest of the dish cooks.
  5. Add flour. The flour will be what thickens up the sauce. Make sure you cook it for 30 seconds to a minute to get ride of the raw flour taste.
  6. Add liquids. Stir as you pour in the chicken stock and heavy cream.
  7. Season. Add the remaining seasonings.
  8. Thicken. Let the mixture simmer for a few minutes until it coats the back of a wooden spoon.
  9. Combine. Add the cooked chicken and noodles and stir well. Serve hot.

Helpful Tip!

I know the ingredient list looks long, but I promise this isn’t a complicated recipe. It just uses a lot of ingredients that give it a truly incredible flavor! Plus, I’ve detailed how you can prep a lot of the ingredients ahead of time 🙂

Creamy Chicken Pot Pie Pasta (4)

Variations of this recipe

  • Chicken – if you’d rather use boneless skinless chicken thighs, they also will work well for this recipe.
  • Other veggies – I intentionally used veggies that are typical in a classic chicken pot pie, but if you’d like to use different ones, please feel free.
  • Additional spices – please feel free to adjust the spices and seasonings to your tastes.
  • Heavy cream alternative – in place of heavy cream, you could use half and half or evaporated milk.
  • Pasta – I love using dried egg noodles for this recipe, but if you’d prefer another type of pasta or egg noodles, those will work too.
  • Cheesy – Try adding some shredded cheddar or mozzarella cheese. Not traditional, but delicious!
  • Baked – to bake this pasta, boil the noodles for a little less than al dente, combine everything and transfer it to a baking dish (or use an oven-safe skillet), top with a little cheese and/or panko breadcrumbs and bake at 350°F until bubbly and the cheese is melted.
Creamy Chicken Pot Pie Pasta (5)


Can this be made with other types of pasta?

Absolutely! Feel free to use any short-cut of pasta (such as penne, rigatoni, rotini, ziti, campanelle, etc). That’s not to say that longer cuts (such as spaghetti, linguine, etc) wouldn’t work, they’d just make this a bit harder to eat.

Is this a one pot recipe?

While I think of it as a one pot recipe, the fact that the pasta is cooked separately may cause people to think that it’s not. When testing this recipe, I was originally going to have the pasta cook IN the sauce, but there’s just a much higher margin of error (since all stovetops cook differently, etc), so to keep this easier I chose to boil it separately.

Making pot pie pasta ahead of time

While you can make this dish completely ahead, I much prefer to prep ahead instead. This way the pasta doesn’t run the risk of being dried out, and you can still save time!

  • Pasta– the pasta can be boiled, then drained and cooled and stored in the refrigerator (in an airtight container).
  • Chicken – the chicken can be cut into small pieces and refrigerated (in an airtight container) for a day.
  • Veggies – the onion, celery, and garlic can be chopped and refrigerated (in an airtight container) for a couple of days.
  • Spices – the spices can be measured and stored at room temperature (in an airtight container).
Creamy Chicken Pot Pie Pasta (6)


Leftover pasta should be refrigerated in an airtight container and enjoyed within 4-5 days.

When reheating, you might want to add a splash of heavy cream or chicken broth to add a bit of creaminess back to the pasta.

Creamy Chicken Pot Pie Pasta (11)

My Favorite Skillet!

This pan is definitely not cheap, but I wanted to be transparent that this is the pan I most often use in my kitchen. However, you can use any large skillet/pan; I just recommend at least 10-12″ in diameter and/or a 3 quart capacity.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Creamy Chicken Pot Pie Pasta (12)

Creamy Chicken Pot Pie Pasta

5 from 6 votes

Author: The Chunky Chef

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Calories: 670

Servings: 4 servings

(hover over # to adjust)

Print Rate Pin

Creamy chicken pot pie pasta is the perfect marriage of a deliciously creamy pasta dish and a classic chicken pot pie!


  • 10 oz package dried egg noodles
  • 3 Tbsp unsalted butter divided
  • 1 Tbsp olive oil
  • 1 lb boneless skinless chicken breasts cut into 1/2" pieces
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt divided
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 10-12 oz bag frozen peas and carrots
  • 8 oz can whole kernel corn drained
  • 2 Tbsp all purpose flour
  • 2 cups reduced sodium chicken broth
  • 1 cup heavy whipping cream
  • 1 tsp dried parsley
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp ground nutmeg


Boil pasta

  • Bring a large pot of salted water to a boil. Boil noodles according to package directions. Drain and toss with a bit of olive oil to prevent sticking. Set aside.

Cook chicken

  • To a large skillet or shallow dutch oven, add 1 Tbsp butter and 1 Tbsp olive oil and heat over MED heat.

  • Once hot, add diced chicken and season with Italian seasoning and 1/2 tsp of kosher salt. Cook, stirring occasionally, for about 4-5 minutes, until golden brown and cooked through. Remove to a plate, but don’t clean out the skillet.

Cook veggies

  • Add remaining 2 Tbsp butter to the same skillet. Once melted, add onion and celery and cook 3-5 minutes, stirring occasionally, until softened. Add garlic and cook about 30 seconds, until fragrant.

  • Add frozen peas and carrots and stir well to combine.

Add liquids

  • Add flour and stir well to coat the veggies. Cook for about 30 seconds, to get the taste of raw flour out.

  • Slowly pour in chicken stock, stirring as you pour, then pour in heavy cream. Add remaining 1/2 tsp salt, parsley, black pepper, thyme, onion powder, garlic powder, paprika, and nutmeg. Stir well increase heat to MED HIGH and bring to a boil.


  • Once boiling, reduce heat to LOW and simmer, stirring occasionally, for about 5 minutes, or until thickened enough to generously coat the back of a wooden spoon.

Combine and serve

  • Stir in cooked chicken and drained pasta, until well combined.

  • Serve hot, garnished with a good sprinkle of black pepper.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. I’ve estimated that this recipe serves 4, but please feel free to divide it into as many servings as you’d like.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!

Tag on Insta! Leave a Rating Save for Later

You May Also Like...

  • One Pot Chicken Fajita Pasta

  • One Pot Creamy Chicken Cordon Bleu Pasta

  • One Pot Chicken Parmesan Pasta

  • Creamy Sun Dried Tomato Chicken Pasta

Previous Post
Next Post

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

Learn More

Reader Interactions

Leave a Comment

  1. Angela J says

    First of all, I think you are awesome! Thank you for all of the great recipes! I make them often 🙂
    Have you ever made this with rotisserie chicken?
    Thanks again!


    • The Chunky Chef says

      Hi Angela, thank you for your kind words! I haven’t tested this with rotisserie chicken, but I think it would work really well 🙂


  2. Mickey says

    Your recipes are WONDERFULNESS!


  3. Cathy says

    Can I freeze the leftovers, or is it not recommended because of the cream that’s in it?


    • The Chunky Chef says

      I haven’t tested it, as frozen dairy can be finicky, and the texture of the pasta may change. If you do some experimenting I’d love to know how it turns out 🙂


  4. Sandra says

    This is total comfort food! So delicious and filling!


  5. Erin says

    It’s really good! I made this and my family really loves it!


  6. Catalina says

    Made the Creamy Chicken Pot Pie Pasta for dinner last night, and it was a hit! The flavors blended together beautifully, and it was so comforting and hearty.


  7. Beth says

    Delicious. The chicken and veggies in the sauce are perfect, and the noodles are a fun twist on pot pie “crust”.


  8. George says

    Thank you for sending these recipes. Keep them coming. Im retired now and want to help out with dinner. These help alot.



Creamy Chicken Pot Pie Pasta (2024)
Top Articles
Latest Posts
Article information

Author: Moshe Kshlerin

Last Updated:

Views: 5838

Rating: 4.7 / 5 (57 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Moshe Kshlerin

Birthday: 1994-01-25

Address: Suite 609 315 Lupita Unions, Ronnieburgh, MI 62697

Phone: +2424755286529

Job: District Education Designer

Hobby: Yoga, Gunsmithing, Singing, 3D printing, Nordic skating, Soapmaking, Juggling

Introduction: My name is Moshe Kshlerin, I am a gleaming, attractive, outstanding, pleasant, delightful, outstanding, famous person who loves writing and wants to share my knowledge and understanding with you.