If you’re a fan of warm, cozy meals like chicken pot pie and love pasta, then you’re going to flip over this Chicken Pot Pie Pasta! It’s creamy, packed with flavor, and everything cooks in one pot yes, even the pasta! It’s like your favorite comfort food got a tasty little pasta twist. I make this dish whenever I want something hearty, fast, and delicious. Plus, it’s perfect for busy weeknights!
Method
Sauté the Veggies
To start, grab a deep skillet or a large pot with a lid and place it over medium-low heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of oil to the pan. Once the butter melts and starts to bubble gently, add in your diced onion, finely chopped carrot, celery, and minced garlic. Strip the leaves from two sprigs of fresh thyme and toss those in too this adds a beautiful, earthy flavor right from the beginning. Season the mixture with 1 teaspoon each of onion powder and garlic powder, ½ teaspoon of pink salt, and ¼ teaspoon of black pepper. Stir everything together and let it sauté slowly for about 10 minutes. This step is important because it builds the base flavor for the whole dish. You’ll know it’s ready when the veggies are soft and the kitchen smells absolutely amazing.
Add the Main Ingredients
Next, it’s time to turn this veggie base into something even more comforting! Add 16 oz of mini bow tie pasta directly into the skillet no need to cook it separately. Follow with the 2 ½ cups of shredded rotisserie chicken and 1 cup of frozen peas. Sprinkle in the remaining 2 teaspoons each of garlic powder and onion powder, along with the remaining 1 teaspoon of pink salt and ¼ teaspoon of black pepper. Now, pour in 3 cups of chicken broth and 2 ½ cups of heavy whipping cream. Give everything a really good stir to combine all the ingredients evenly. Finally, drop in the last sprig of thyme (leave it whole this time) to infuse the dish with subtle herbal flavor as it cooks.
Cook the Pasta
Turn up the heat and bring the whole mixture to a gentle boil. Once it starts bubbling, reduce the heat to low and place a lid on the skillet. Let it simmer for 10 to 12 minutes, but don’t forget to stir once about halfway through the cooking time. This helps prevent the pasta from sticking to the bottom and ensures it cooks evenly. The pasta will absorb the creamy broth, making it tender and full of flavor while the sauce thickens to the perfect creamy consistency.
Make It Creamy and Dreamy
When the pasta is cooked all the way through and the sauce has thickened nicely, remove the pot from the heat. Carefully fish out the thyme sprig and discard it. Now for the magic touch add in the entire 5.2 oz package of Boursin Garlic and Fine Herbs Cheese. Stir well until the cheese melts completely and blends into the sauce. This cheese brings a rich, creamy, herby flavor that ties everything together beautifully. Once everything is smooth and creamy, give it a final stir, sprinkle some freshly chopped parsley on top for a pop of color, and get ready to serve up some serious comfort in a bowl.
Necessary Tools
- Deep skillet or large pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Knife
- Ladle or serving spoon
Chicken Pot Pie Pasta: Creamy Comfort in One Pot!
Cuisine: AmericanDifficulty: Easy8
servings15
minutes20
minutes35
minutesIngredients
16 oz mini bow tie pasta
2 ½ cups shredded rotisserie chicken
3 cups chicken broth
2 ½ cups heavy whipping cream
1 medium onion, diced
1 large carrot, small dice
2 celery sticks, small dice
1 cup frozen peas
5-6 garlic cloves, minced
5.2 oz Boursin Garlic and Fine Herbs Cheese
3 tsp garlic powder (divided)
3 tsp onion powder (divided)
1 ½ tsp pink salt (divided)
½ tsp black pepper (divided)
3 sprigs fresh thyme
2 Tbsp unsalted butter
1 Tbsp oil
Fresh parsley for garnish
Directions
- Sauté the veggies:
In a deep skillet or pot, add the butter and oil over medium-low heat. Toss in the diced onion, carrots, celery, and garlic. Add the leaves from two sprigs of thyme and season with 1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Sauté for about 10 minutes until everything is soft and smells amazing. - Add the main ingredients:
Add the dry pasta, shredded chicken, frozen peas, and the remaining garlic powder, onion powder, salt, and pepper. Pour in the chicken broth and heavy cream. Stir it all together and drop in one whole thyme sprig for extra flavor. - Cook the pasta:
Turn the heat up and bring the mixture to a gentle boil. Then cover with a lid, lower the heat, and let it simmer for 10-12 minutes. Stir once halfway through to keep the pasta from sticking. - Make it creamy and dreamy:
Once the pasta is tender, remove the thyme sprig. Stir in the Boursin cheese until it melts into the sauce and makes everything creamy. Garnish with fresh parsley and serve warm!
Notes
- Don’t skip stirring halfway! This helps the pasta cook evenly and not stick to the bottom.
- Use mini pasta shapes like bow ties or shells. Bigger pasta may need a longer cook time.
- Taste test before finishing. Some broths and rotisserie chickens have different salt levels, so you can adjust seasoning as needed.
- Let it sit for a few minutes after cooking. The sauce thickens a bit and gets even creamier!
Serving Suggestions
This dish is great all by itself, but here are a few fun ways to serve it:
- With warm, crusty bread to scoop up all that creamy sauce.
- Pair it with a side salad for some crunch and freshness.
- Add a sprinkle of parmesan on top if you’re feeling extra cheesy.
- Serve it in ramekins with a little puff pastry square on top for real chicken pot pie vibes!
Fun Fact
Did you know the idea for this recipe was inspired by classic chicken pot pie? But instead of using pie crust, we’re letting pasta do the work! You still get all the creamy, savory flavor just in a fun, twisty bow-tie form.
Conclusion
There you have it Chicken Pot Pie Pasta, the ultimate creamy one-pot dinner! It’s cozy, flavorful, and super easy to whip up on a weeknight. Whether you’re feeding a crowd or saving leftovers for lunch, this dish is always a win in our house. Give it a try, and don’t forget to tag me if you post your delicious plate!
