There is something magical about the smell of thyme on a crisp autumn evening. It’s 6pm. You’re tired. Dinner needs to happen fast.
This creamy chicken pot pie pasta delivers all that cozy flavor. It gives you the warmth of a classic pie without the fuss. Your family will love this filling, high-protein meal tonight.
Why You’ll Love This Recipe
This dish is a lifesaver for busy fall weeknights. It features one-pan cleanup so you can spend more time relaxing. The pasta absorbs the broth and cream for a rich, velvety finish.
It is packed with protein to keep everyone satisfied. Even picky eaters love the familiar, soul-warming flavors of peas and carrots. You get a restaurant-quality meal right in your own kitchen.
Simple Cooking Method
Everything happens in just one skillet. You start by browning the chicken to lock in tender, juicy flavor. Then, you let the pasta cook right in the sauce.
This method saves time and builds incredible depth. Even if you are a beginner, you can master this. It is a totally doable dinner for any skill level.
Ingredients You’ll Need
These are mostly simple pantry staples and freezer favorites.
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 8 oz dry rotini pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen sweet corn
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Step-by-Step Directions
- In a large skillet or Dutch oven, melt the butter over medium-high heat.
- Add the chicken cubes and cook until browned on all sides, approximately 5 to 7 minutes.
- Stir in the diced onion and garlic, sautéing for 2 to 3 minutes until softened and fragrant.
- Add the dry pasta, chicken broth, heavy cream, thyme, salt, and pepper to the skillet.
- Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes or until the pasta is al dente.
- Stir in the frozen peas, carrots, and corn, and continue to cook uncovered for 3 to 5 minutes until the sauce thickens and vegetables are heated through.
- Remove from heat and stir in the Parmesan cheese until smooth and well incorporated.
Best Ways to Enjoy It
Serve this warm in large, shallow bowls. It looks beautiful with a fresh sprinkle of parsley on top. Pair it with a simple side salad for a balanced meal.
A piece of crusty bread is perfect for sopping up the sauce. Set the table, light a candle, and enjoy a cozy night in. It is the ultimate comfort food experience.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for 3 days. The pasta will absorb more sauce as it sits. When reheating, add a splash of broth or milk.
Warm it gently on the stove over low heat. You can also use the microwave for quick weekday lunches. This recipe does not freeze well due to the cream.
Tips for Best Results
- Don’t skip browning the chicken for the best savory flavor.
- Use a large skillet to ensure the pasta cooks evenly.
- Stir the pasta occasionally to prevent it from sticking.
- Keep the lid on while simmering to trap the heat.
- Add the frozen veggies at the end to keep them bright.
- Use fresh garlic for a more vibrant aroma.
- Grate your own Parmesan for a smoother, creamier melt.
Ways to Switch It Up
- Use leftover rotisserie chicken to save even more time.
- Swap rotini for penne or shells if you prefer.
- Add a splash of white wine for a more sophisticated flavor.
- Try gluten-free pasta to make this allergy-friendly.
- Use fresh autumn mushrooms for an extra earthy touch.
Common Questions
Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half for a lighter sauce. It will be slightly thinner but still very delicious. Avoid using plain milk as it may curdle.
What if my sauce is too thin?
Let the pasta sit for 5 minutes after cooking. The sauce will thicken naturally as it cools slightly. You can also add more Parmesan cheese.
I hope this creamy chicken pot pie pasta brings warmth to your home this season. It is a simple way to show your family some love after a long day. Happy cooking!
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 8 oz dry rotini pasta
- 2 cups low -sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen sweet corn
- 1 small yellow onion, finely diced
- 2 cloves garlic , minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- In a large skillet or Dutch oven, melt the butter over medium-high heat.
- Add the chicken cubes and cook until browned on all sides, approximately 5 to 7 minutes.
- Stir in the diced onion and garlic, sautéing for 2 to 3 minutes until softened and fragrant.
- Add the dry pasta, chicken broth, heavy cream, thyme, salt, and pepper to the skillet.
- Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes or until the pasta is al dente.
- Stir in the frozen peas, carrots, and corn, and continue to cook uncovered for 3 to 5 minutes until the sauce thickens and vegetables are heated through.
- Remove from heat and stir in the Parmesan cheese until smooth and well incorporated.
