What type of pasta works best for creamy chicken pot pie pasta?

Farfalle or rotini are good choices as they hold sauce well.

Can I make it ahead of time?

Yes, you can prepare it a day in advance and reheat it before serving.

Yes, it freezes well, though the texture may change slightly upon reheating.

This creamy chicken pot pie pasta blends tender chicken, fresh vegetables, and a rich, creamy sauce, creating the perfect cozy comfort food dinner.

Scale

12 oz rotini or farfalle pasta

1 lb boneless skinless chicken thighs, diced

1 tbsp olive oil

2 carrots, diced

2 celery stalks, chopped

1 cup frozen peas

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

4 oz cream cheese (optional, for extra creaminess)

½ cup grated Parmesan cheese

1 tsp dried thyme

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.

2. Season chicken with salt and pepper. Heat olive oil in a skillet and sear chicken until golden brown. Remove and set aside.

3. In the same skillet, sauté garlic, carrots, celery, and thyme until fragrant and slightly tender.

4. Add chicken broth and heavy cream, stirring to combine. Simmer gently for 5 minutes.

5. Return chicken to the skillet and add cooked pasta. Stir to coat everything in the creamy sauce.

6. For extra richness, stir in cream cheese until melted and smooth.

7. Add peas and simmer for 2 minutes until heated through.

8. Finish with Parmesan cheese and fresh parsley.

9. Serve warm with garlic bread or salad for a complete meal.

You can use chicken breast instead of thighs if preferred.

For a vegetarian version, substitute mushrooms and spinach for chicken.

This dish can be prepared a day ahead and reheated before serving.

It freezes well, though sauce texture may change slightly.

Keywords: creamy chicken pot pie pasta, comfort food, chicken pasta, one pot pasta