Creamy Chicken Pot Pie Pasta made in one pan with tender chicken, vegetables, and rotini in a rich, flavorful sauce. A quick 30-minute comfort food dinner.
In a large deep skillet or sauté pan, melt the butter over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds more.
Sprinkle the flour over the onion mixture. Cook for 1 minute, stirring constantly.
Slowly whisk in the chicken broth and milk until smooth. Bring to a simmer over medium-high heat.
Stir in the pasta, mixed vegetables, thyme, salt, and pepper. Bring back to a simmer, and then reduce the heat to medium-low. Cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce thickens. Add a splash more broth if it gets too thick.
Stir in the cooked chicken and Parmesan cheese, if using. Let it heat through for a few minutes. Taste and adjust seasoning if needed.
Sprinkle with chopped parsley before serving.
Notes
Leftover chicken or a store-bought rotisserie chicken works perfectly in this recipe.
If the sauce gets too thick while the pasta cooks, add a splash of broth or milk to loosen it.
Any short pasta shape can be used, such as penne, fusilli, or shells.
Swap in other vegetables like corn, green beans, or broccoli if you prefer.
This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat gently with a little extra liquid.
Freezing is not recommended as the creamy sauce and pasta may change texture.