This Creamy Chicken “Pot Pie” Pasta has all the classic comfort of the beloved pie filling—carrots, celery, leeks, and tender chicken—wrapped up in a rich, creamy sauce and tossed with pasta instead of pastry. It’s hearty, satisfying, and easy enough for a weeknight. Think of it as everything you love about pot pie, without the fuss of a crust.

—

Table of Contents

• Ingredients
• How to make creamy chicken pot pie pasta
• Tips for success
• FAQ

—

Ingredients

• 1 tablespoon vegetable oil
• 750g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 carrots, small diced
• 2 stalks celery, thinly sliced
• 1 leek (white part only), halved and thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 2 teaspoons Italian seasoning
• ½ teaspoon chili flakes
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup chicken stock
• 1 cup heavy cream (35%)
• 325g mezzi rigatoni or other short pasta
• 2 tablespoons butter
• ⅓ cup roughly chopped parsley

—

How to make creamy chicken pot pie pasta

1. Bring a large pot of salted water to a boil for the pasta.
2. In a large skillet (about 14 inches), heat the vegetable oil over medium heat. Add the chicken and cook, stirring occasionally, until lightly browned and almost cooked through.
3. Add the carrots and celery. Cook for 6–8 minutes until beginning to soften, then add the leeks and continue cooking for another 5 minutes.
4. Stir in the garlic, onion powder, Italian seasoning, chili flakes, salt, and pepper. Cook for 1 minute until the garlic is fragrant.
5. Pour in the chicken stock and heavy cream. Bring to a simmer and cook uncovered for 6–8 minutes until the sauce has thickened and reduced slightly.
6. Meanwhile, cook the pasta in the boiling water until just al dente. Use a slotted spoon to transfer the pasta directly into the skillet, bringing along a bit of the pasta water.
7. Stir and cook for 2–3 minutes, allowing the sauce to thicken and cling to the pasta. Stir in the butter and chopped parsley.
8. Serve hot, garnished with extra parsley if desired.

—

Tips for success

• Use a wide skillet to ensure even cooking and good sauce reduction.
• Don’t skip the pasta water—it helps the sauce emulsify and cling to the noodles.
• This dish works best with short pasta shapes that hold sauce well, like mezzi rigatoni or cavatappi.

—

FAQ

Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and are more forgiving in a creamy sauce. If using breast, be careful not to overcook.

Can I make it ahead?
Yes. Reheat gently on the stove with a splash of stock or cream to loosen the sauce.

Is there a dairy-free version?
Substitute the cream with a dairy-free alternative like oat cream, and use olive oil instead of butter.

What vegetables can I swap in?
Frozen peas, corn, or mushrooms all work well in place of or alongside the traditional pot pie mix.

Creamy Chicken “Pot Pie” Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Andrea Buckett

Ingredients

Units USM

• 1 tablespoons vegetable oil
• 750g boneless skinless chicken thighs, cut into bite sized pieces
• 2 carrots, small diced
• 2 stalks of celery, thinly sliced
• 1 leek, white only, halved lengthwise and thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 2 teaspoon italian seasoning
• 1/2 teaspoon chili flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chicken stock
• 1 cup heavy cream
• 325g Mezzi pasta
• 2 tablespoons butter
• 1/3 cup roughly chopped parsley

Instructions

Place a large pot of water over medium-high heat to boil

1. Place a large (14-inch skillet) over medium heat. Add the vegetable oil. Add the chicken and cook, stirring occasionally until slightly browned and almost cooked through.
2. Add the carrots and celery and cook for another 6-8 minutes or until the vegetables are starting to soften slightly. Add the leeks and cook for another 5 minutes until soft.
3. Stir in the garlic, onion powder, italian seasoning, chili flakes, salt and pepper. Cook for 1 minute until the garlic is fragrant.
4. Pour in the chicken stock and heavy cream. Bring to a simmer and cook, uncovered for about 6-8 minutes until the sauce has thickened and reduced by one third.
5. In the meantime, salt the boiling water. Add the pasta and cook until al dente.
6. Use a slotted spoon to transfer the cooked pasta to the creamy chicken mixture, bringing some of the pasta water along with it. Cook the pasta and sauce for another 2-3 minutes until the sauce is thick and sticking to the past. Stir in the butter and parsley.

Serve.