Description
Chicken Pot Pie Pasta: A creamy, comforting one-pan dinner that captures the cozy flavors of chicken pot pie in a weeknight-friendly pasta dish. This family-favorite recipe is easy to customize, uses pantry staples, and yields a luscious sauce everyone will love.
Ingredients
Scale
- 12 oz pasta (penne, rotini, or shells)
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp paprika
- Salt and pepper to taste
- 3 cups chicken broth
- 1 cup halal heavy cream or canned coconut milk
- 2 tbsp flour (or cornstarch slurry for gluten-free)
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add onion, carrots, and celery; cook until softened.
- Stir in garlic, thyme, parsley, paprika, salt, and pepper. Cook until fragrant.
- Sprinkle in flour and stir for 30 seconds to form a base.
- Pour in chicken broth and bring to a gentle boil.
- Add pasta and cook, stirring occasionally, until nearly tender.
- Stir in shredded chicken and peas.
- Reduce heat and add heavy cream (or coconut milk). Simmer until pasta is fully cooked and sauce is thick and creamy.
- Taste and adjust seasoning. Serve warm.
Notes
- For gluten-free: Use gluten-free pasta and replace flour with cornstarch slurry in step 3 for thickening.
- Heavy cream yields a richer sauce; coconut milk makes it dairy-free and halal-friendly.
- Add extra vegetables like corn or mushrooms for variety.
- Leftovers keep in the fridge for 3–4 days; reheat gently on the stove or in the microwave.
- To make it even creamier, add a splash of extra coconut milk or heavy cream when serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approximately 450–750 kcal per serving (depends on dairy choice)
- Sugar: 6–9 g
- Sodium: 400–900 mg
- Fat: 22–60 g
- Saturated Fat: 8–50 g
- Unsaturated Fat: 6–15 g
- Trans Fat: 0 g
- Carbohydrates: 45–65 g
- Fiber: 3–5 g
- Protein: 20–30 g
- Cholesterol: 60–150 mg
Keywords: Chicken Pot Pie Pasta, one-pan pasta, creamy chicken pasta, comforting dinner, family-friendly dinner, halal recipe, gluten-free option, easy weeknight meal