This one-pot creamy chicken pasta brings all the cozy, nostalgic flavors of a classic chicken pot pie—wrapped up in a hearty, weeknight-friendly pasta dish. It’s loaded with tender chunks of chicken thighs, soft noodles, and colorful vegetables like onions, carrots, celery, and peas. Simmered together in a rich, creamy sauce infused with white wine, chicken broth, and fragrant herbs, this dish tastes like it’s been cooking all afternoon—but it comes together in under an hour with just one pot to clean.
Whether you’re feeding a hungry family or just craving something warm and satisfying, this recipe delivers big flavor with minimal effort.
What You’ll Appreciate About This Recipe
- Everything cooks in one pot—less mess, easy cleanup
- Ready in about 30 minutes
- Made with common pantry and freezer staples
- Creamy and comforting without feeling too heavy
- Fills your kitchen with mouthwatering, homey aromas
The first time I made this on a hectic Tuesday night, my family couldn’t believe it wasn’t takeout. Now, it’s a staple in our rotation for both weeknights and Sunday dinners.
Ingredients You’ll Need
- Butter – Adds richness and helps sauté the vegetables. Use real, unsalted butter for the best flavor.
- Onion – A yellow or sweet onion works best for a soft, savory base.
- Celery – Offers crunch and aromatic depth.
- Carrots – Bring natural sweetness and color.
- Boneless, skinless chicken thighs – Stay juicy and flavorful when simmered. Quick and easy to prep.
- Salt & pepper – Essential for layering flavor. Adjust to taste as you go.
- All-purpose flour – Thickens the sauce to give it that creamy pot pie texture.
- Fresh rosemary – Adds earthy herbaceousness. Dried works too, but fresh delivers a bigger punch.
- White wine – A dry wine like Sauvignon Blanc enhances the flavor; can be swapped with broth if needed.
- Chicken broth – Infuses the pasta with rich, savory notes. Choose low-sodium to better control seasoning.
- Pasta – Medium shapes like rotini, penne, or fusilli work best for soaking up the sauce.
- Frozen peas – Add color, sweetness, and balance.
- Fresh parsley – Brings a bright, peppery finish to the dish.
Step-by-Step Instructions
1. Sauté the Vegetables
In a large Dutch oven, melt butter over medium heat. Add chopped onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Chicken and Seasonings
Stir in the diced chicken thighs. Season with salt and pepper. Cook for 6–7 minutes until the chicken is mostly cooked through and starting to brown.
3. Build the Sauce
Sprinkle the flour over the mixture and stir to coat everything evenly. Cook for about 1 minute to eliminate the raw flour taste. Add chopped rosemary and pour in the white wine. Simmer for a minute until fragrant.
4. Add Broth and Pasta
Pour in the chicken broth and stir in the uncooked pasta. Make sure the pasta is mostly submerged in the liquid. Bring to a gentle simmer.
5. Simmer and Add Peas
Let everything cook uncovered over medium-low heat for about 15 minutes, stirring occasionally to prevent sticking. Once the pasta is nearly done, stir in the frozen peas and cook for another 5–10 minutes, until the pasta is tender and the sauce has thickened.
6. Finish and Serve
Remove from heat and stir in the chopped parsley. The sauce should be rich and creamy, like a chicken pot pie filling. Taste and adjust seasoning, then serve hot in bowls for the ultimate comfort meal.
Pro Tips for Success
- Freeze leftovers in individual portions for easy future meals.
- Add a splash of broth or milk when reheating to revive the creamy consistency.
- Double the herbs if you love bold flavor—or try adding thyme for variation.
- Use gluten-free pasta and flour substitutes to make it allergy-friendly.
Storage & Reheating Tips
Refrigerator:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.
Freezer:
This dish can be frozen, though the pasta may soften slightly. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove with extra broth to refresh the texture.
Variations & Substitutions
- Chicken breasts work if you prefer leaner meat—just be mindful they may cook a bit faster.
- No wine? Just add more broth for an alcohol-free version.
- Vegetarian option: Swap the chicken for mushrooms or chickpeas and use vegetable broth instead.
- Add-ins: Try corn, green beans, or even diced potatoes to bulk it up more.
Most common Questions?
→ Can I use different pasta shapes?
Yes! Short pasta shapes like penne, rotini, or shells are ideal for holding the sauce and mixing evenly.
→ Can I skip the wine?
Absolutely. The white wine enhances the flavor but isn’t essential. Simply replace it with extra broth.
→ What if I want it extra creamy?
For an even richer texture, stir in a splash of heavy cream or a bit of cream cheese at the end.
→ Is this freezer-friendly?
Yes, though pasta softens slightly after freezing. Reheat with extra broth to restore texture.
Conclusion
If you love chicken pot pie but don’t want to deal with pie crust or extra cleanup, this creamy chicken pot pie pasta is your dream dinner. It’s hearty, flavorful, and incredibly easy to make. One pot, one comforting meal, and endless smiles around the dinner table.
