Chicken Pot Pie Pasta Recipe (One-Pot Comfort Meal)
This Chicken Pot Pie Pasta is the ultimate one-pot comfort meal—packed with tender chicken thighs, cozy veggies, and pasta in a creamy broth. Beginner-friendly and loaded with flavor, it’s a fuss-free twist on a classic favorite.
Ingredients
- 1 tablespoon unsalted butter
- 1 large onion chopped
- 1 stalk celery chopped
- 1 medium carrot chopped
- 6 chicken thighs boneless & skinless, cut into bite-size pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh rosemary chopped (or ½ tsp dried)
- ½ cup white wine
- 4 cups chicken broth low-sodium
- 12 ounces uncooked pasta penne or rotini recommended
- 1 cup frozen peas
- 1 tablespoon fresh parsley chopped
Instructions
- In a large Dutch oven or pot, melt butter over medium heat. Add onion, celery, and carrot; cook for 5 minutes until softened.
- Stir in chicken thighs. Season with salt and pepper. Cook 5–7 minutes until chicken is no longer pink.
- Sprinkle in flour and stir. Cook 1 minute.
- Add rosemary and white wine to deglaze the pan. Scrape up any bits.
- Pour in chicken broth and add uncooked pasta. Stir everything together.
- Simmer over medium-low heat for 15 minutes, stirring occasionally.
- Add frozen peas. Cook 5–10 more minutes or until pasta is tender.
- Adjust seasoning and garnish with fresh parsley before serving.
Notes
For extra richness, stir in a splash of cream before serving. You can substitute chicken thighs with rotisserie chicken for faster prep. This Chicken Pot Pie Pasta is flexible and full of cozy flavor.
Nutrition
Calories: 480 per serving (approx.)
Protein: 32g – Carbohydrates: 45g – Fat: 18g – Fiber: 4g – Sugar: 5g
Calories: 480 per serving (approx.)
Protein: 32g – Carbohydrates: 45g – Fat: 18g – Fiber: 4g – Sugar: 5g