Chicken Pot Pie Pasta Recipe

Name: Chicken Pot Pie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds Whole Wheat Penne Pasta; 2 Tablespoons Butter; 1/2 cups Carrots, Diced; ⅓ cups Yellow Onion, Diced; 1/2 cups Celery, Diced; 1/4 cups Flour; 3/4 teaspoons Kosher Salt; 1/4 teaspoons Black Pepper; 1- 1/2 cup Low Sodium Chicken Broth; ⅓ cups Skim Milk; 1/2 cups Cooked Chicken, Diced Or Shredded; 1/2 cups Frozen Peas, Defrosted; ⅓ cups Parmesan Cheese, Shredded

Servings: persons

3/4 pounds Whole Wheat Penne Pasta
2 Tablespoons Butter
1/2 cups Carrots, Diced
⅓ cups Yellow Onion, Diced
1/2 cups Celery, Diced
1/4 cups Flour
3/4 teaspoons Kosher Salt
1/4 teaspoons Black Pepper
1- 1/2 cup Low Sodium Chicken Broth
⅓ cups Skim Milk
1/2 cups Cooked Chicken, Diced Or Shredded
1/2 cups Frozen Peas, Defrosted
⅓ cups Parmesan Cheese, Shredded

1
Preheat oven to 375 F and spray a 9x13 oven-safe baking dish with cooking spray.
2
Cook the pasta according to the package instructions, then drain it and set aside.
3
In a large saucepan melt the butter over medium high heat.
4
Once the butter is melted add the carrots, onion, and celery.
5
Cook the vegetables until they are tender, 4-5 minutes.
6
Add the flour, salt, and pepper, and stir together until the vegetables absorb all of the flour.
7
Slowly add the chicken broth stirring constantly to prevent lumps from forming.
8
Add the milk and cook over medium heat, stirring occasionally, until the sauce has thickened, about 5 minutes.
9
Add the chicken and peas to the sauce and stir together.
10
Add the pasta and stir together until it is completely coated in the sauce.
11
Pour the pasta into the prepared baking dish and top with the Parmesan cheese.
12
Bake at 375 F for 20 minutes or until the cheese is melted and golden.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pounds Whole Wheat Penne Pasta, 2 Tablespoons Butter, 1/2 cups Carrots, Diced, ⅓ cups Yellow Onion, Diced, and more.

Yes, Chicken Pot Pie Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pot Pie Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions