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Chicken Pot Pie Pasta

A creamy, comforting pasta dish inspired by classic pot pie flavors, combining tender chicken, vegetables, and a rich, cheesy sauce.
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Ingredients
  

For the Pasta

  • 12 oz penne rotini, or egg noodles
  • Salt for boiling water

For the Creamy Sauce

  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup milk or heavy cream
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg optional

For the Filling

  • 2½ cups shredded cooked chicken
  • 2 cups frozen mixed vegetables
  • 1½ cups shredded cheddar cheese

Optional Topping

  • Extra shredded cheese
  • Chopped parsley

Instructions
 

  • Cook pasta in salted boiling water until just under al dente, then drain and set aside.
  • Melt butter, cook onion 4–5 minutes until soft, then add garlic and cook briefly until fragrant.
  • Sprinkle in flour and stir 1–2 minutes to form a smooth roux.
  • Slowly whisk in chicken broth and milk, cooking until thick and creamy.
  • Add thyme, salt, pepper, and nutmeg, then simmer a few minutes.
  • Stir in shredded chicken and frozen vegetables, cooking 3–5 minutes until heated through.
  • Add cooked pasta and mix well to coat with the sauce.
  • Stir in cheddar cheese until melted and creamy.
  • Optional: transfer to a baking dish, top with cheese, and bake or broil until lightly golden.
  • Let cool slightly, garnish with parsley, and serve warm.