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- 8 oz. rotini or fusilli pasta - 1 lb. cooked chicken, diced - 1 cup frozen mixed vegetables (peas, carrots, corn) - 2 tablespoons olive oil - 1 cup low-sodium chicken broth - 1 cup whole milk - 1/4 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried thyme - Salt and freshly ground black pepper - 1 cup shredded sharp cheddar cheese - Fresh parsley, finely chopped I love how simple it is to gather these ingredients. You can find most in your kitchen. The rotini or fusilli pasta forms the base of this dish. It holds the sauce well, giving you a burst of flavor in each bite. Cooked chicken adds protein. You can use leftovers or store-bought rotisserie chicken. It saves time and tastes great. The frozen mixed vegetables bring color and nutrition. They add sweet peas, crunchy carrots, and tender corn. In your pantry, olive oil is key. It helps cook your ingredients. The chicken broth and milk create a creamy sauce. The all-purpose flour helps thicken the sauce, making it rich and hearty. Seasonings bring the dish to life. Garlic powder and onion powder add depth. Dried thyme gives a warm, earthy flavor. Salt and pepper to taste are crucial for balance. Finally, the sharp cheddar cheese melts into the sauce. It makes everything creamy and delicious. Chopping fresh parsley adds a pop of color. It also gives a fresh taste to each bite. With this list, you're ready to make a delightful one-pan meal! {{ingredient_image_2}} - Fill a large pot with water and add a generous pinch of salt. - Bring the water to a boil. Once boiling, add the rotini or fusilli pasta. Cook according to the package instructions until al dente. Drain the pasta and set it aside. Remember to save a small amount of pasta water, about 1/4 cup, for later. - In the same pot, add two tablespoons of olive oil and heat over medium heat. - Add the diced cooked chicken to the pot. Sauté for 2-3 minutes until warmed through. - Next, add one cup of frozen mixed vegetables. Stir them in and cook for another 2 minutes until they soften a bit. - Sprinkle 1/4 cup of all-purpose flour evenly over the chicken and vegetables. Stir quickly to coat everything. - Cook this mixture for one minute to remove the raw flour taste. - Gradually pour in one cup of low-sodium chicken broth and one cup of whole milk while stirring. This helps prevent lumps. - Add one teaspoon of garlic powder, one teaspoon of onion powder, and 1/2 teaspoon of dried thyme. Season with salt and black pepper. - Increase the heat until the mixture simmers. Cook it for about 3-5 minutes, or until it thickens. - Once the sauce thickens, add the drained pasta to the pot. Toss to combine, coating the pasta in the creamy sauce. - If the mixture is too thick, add a splash of the reserved pasta water to adjust the consistency. - Lower the heat and stir in one cup of shredded sharp cheddar cheese. Continue stirring until the cheese melts and the sauce becomes creamy. - Cook pasta until just tender, or al dente. - Overcooked pasta can turn mushy. - Always save a bit of pasta water. This helps with sauce. When cooking pasta, timing is key. Follow the package instructions closely. The right texture gives your dish a nice bite. Reserve about 1/4 cup of pasta water. You can use it later to adjust the sauce. - Feel free to add your favorite seasonings. - Fresh herbs can brighten the dish. Want to boost the taste? Try adding herbs like basil or oregano. You can also mix in spices like paprika or cayenne. This can change the flavor profile and make it special. Don’t forget to sprinkle fresh parsley on top! It adds color and freshness. - Add liquids slowly to avoid lumps. - Use reserved pasta water to adjust the thickness. For a smooth sauce, pour in broth and milk slowly while stirring. This helps prevent lumps from forming. If the sauce is too thick, add a splash of reserved pasta water. This will make it creamy and easy to coat your pasta. Enjoy your meal! Pro Tips Use Leftover Chicken: This recipe is a perfect way to use up leftover rotisserie chicken or any cooked chicken you have on hand for a quick meal. Make it Creamier: For an extra creamy sauce, you can substitute half of the whole milk with heavy cream. Veggie Variations: Feel free to swap out the frozen mixed vegetables for any of your favorites, such as broccoli or green beans, to customize the dish. Cheese Choices: Experiment with different types of cheese, like Monterey Jack or Gouda, for a unique flavor profile that complements the dish. {{image_4}} You can change the protein in this dish easily. Using rotisserie chicken saves time. It provides great flavor and is already cooked. For a vegetarian option, try mushrooms or firm tofu. They add texture and soak up the sauce well. Fresh vegetables can boost the taste and nutrition. Spinach or bell peppers are great choices. You can also use seasonal vegetables like zucchini or asparagus. They add color and freshness to the dish. Different cheeses can change the flavor profile. Mozzarella brings a creamy texture, while gouda adds a smoky note. If you need a dairy-free option, plant-based cheese works too. It melts well and keeps the dish creamy. After cooking, let the chicken pot pie pasta cool. Store leftovers in an airtight container. This helps keep the dish fresh. It will last in the fridge for about 3 to 4 days. Be sure to check for any off smells or changes before eating. Freezing is a great way to save extra servings. For best results, cool the pasta completely before freezing. Place it in a freezer-safe container. Make sure to leave some space for expansion. This dish can last in the freezer for up to 2 months. When you're ready to eat, thaw it overnight in the fridge. To reheat, use the stovetop or microwave. On the stovetop, warm it slowly over low heat. Stir often to keep it from sticking. If using a microwave, heat in short bursts, stirring in between. To keep the pasta moist, add a splash of chicken broth or milk. This helps bring back the creamy texture. Yes, you can use uncooked chicken. Just cut it into small pieces. Cook the chicken for about 5-7 minutes before adding the vegetables. This ensures it cooks through. Make sure to stir it often so it cooks evenly. This recipe is not gluten-free due to the pasta and flour. You can use gluten-free pasta made from rice or corn. Also, substitute the all-purpose flour with a gluten-free blend. This keeps the dish tasty and safe for gluten-sensitive eaters. To spice it up, add red pepper flakes or cayenne pepper. You can also use hot sauce while cooking. Start with a little and taste as you go. This way, you can find the right heat for your taste. Great sides include a fresh salad or crusty bread. A simple green salad adds crunch and freshness. Garlic bread is a wonderful choice too. It soaks up the creamy sauce well and makes the meal feel complete. This blog post shared how to make a tasty Chicken Pot Pie Pasta. We covered all the main ingredients, including pasta, chicken, and veggies. I provided clear steps to cook it perfectly and tips for the best flavor. You can even try different proteins, veggies, or cheeses for variation. Remember, store and reheat it right for the best taste. Enjoy your delicious dish, and don't hesitate to get creative with it!

Quick Chicken Pot Pie Pasta

A creamy and comforting pasta dish that combines the flavors of chicken pot pie with rotini or fusilli pasta.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz rotini or fusilli pasta
  • 2 tablespoons olive oil
  • 1 lb cooked chicken, diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 2 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside, reserving a small amount of pasta water (about 1/4 cup) for later.
  • In the same pot, add olive oil and heat over medium heat until it shimmers. Add the diced cooked chicken to the pot and sauté for about 2-3 minutes, or until the chicken is warmed through.
  • Incorporate the frozen mixed vegetables into the pot, stirring them in for an additional 2 minutes, allowing them to soften slightly.
  • Sprinkle the all-purpose flour evenly over the chicken and vegetable mixture. Quickly stir to ensure everything is well-coated with the flour. Cook for an additional minute to eliminate the raw flour taste.
  • Gradually pour in the chicken broth while continuously stirring to prevent lumps from forming. Follow this by adding the whole milk, garlic powder, onion powder, dried thyme, salt, and pepper. Increase the heat to bring the mixture to a gentle simmer, cooking until it thickens, which should take about 3-5 minutes.
  • Once the sauce is thickened, add the drained pasta to the pot. Gently toss to combine, ensuring the pasta is thoroughly coated in the creamy mixture. If it's too thick, you can add a splash of the reserved pasta water to reach the desired consistency.
  • Lower the heat and stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is creamy and smooth.
  • Taste and adjust seasoning, adding more salt and pepper if necessary. Remove from heat.
  • Serve warm in bowls or on plates, garnished with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Notes

For a cozy presentation, serve in individual cast-iron skillets or rustic bowls. Top each serving with a little extra grated cheese and parsley for an inviting look!
Keyword chicken, comfort food, pasta, quick meal