Description

This comforting Chicken Potpie Pasta is a delightful twist on the classic potpie, combining tender shredded chicken, creamy sauce, and hearty cavatappi pasta with garden vegetables. It’s a one-pot meal perfect for cozy dinners, offering rich flavors from thyme, garlic, and tender vegetables simmered to perfection.

Ingredients

Scale

Pasta

12 ounces uncooked cavatappi pasta

Vegetables and Aromatics

1/4 cup butter
3 celery ribs, chopped
1 medium onion, chopped
2 cups frozen mixed vegetables, thawed and drained
2 garlic cloves, minced
2 teaspoons dried thyme

Seasonings and Thickener

1-1/2 teaspoons salt plus more to taste
1/2 teaspoon pepper plus more to taste
1/2 cup all-purpose flour

Liquids

3 cups chicken broth
1-1/2 cups heavy whipping cream, warmed

Protein

2-1/2 cups shredded cooked chicken breast

Optional Garnishes

Minced fresh parsley
Freshly baked biscuits, for serving

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Instructions

Cook the pasta. Bring a large pot of salted water to a rolling boil, then add the cavatappi pasta. Cook according to package directions until al dente. Drain the pasta and set aside.
Sauté the vegetables. In a Dutch oven or large pot, melt the butter over medium heat. Add chopped celery and onion, cooking for 9 to 10 minutes until softened, stirring occasionally. Add the mixed vegetables, minced garlic, dried thyme, salt, and pepper, and cook for an additional 4 to 5 minutes as the vegetables soften.
Make the sauce. Stir in the all-purpose flour and cook, stirring frequently, until the mixture is lightly browned, about 2 to 3 minutes. Gradually whisk in the chicken broth and warmed heavy cream. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low and cook for 5 to 7 minutes until the sauce thickens, stirring occasionally.
Finish the dish. Add the cooked pasta and shredded cooked chicken to the sauce, stirring to combine. Cook for 4 to 5 minutes until everything is heated through. Taste and adjust seasoning with additional salt and pepper as needed.
Garnish and serve. Spoon the chicken potpie pasta into bowls and sprinkle with minced fresh parsley if desired. Serve alongside freshly baked biscuits for a complete meal.

Notes

Be sure to salt your pasta water generously to enhance the overall flavor of the dish.
Warming the heavy cream before adding it helps prevent curdling and ensures a smooth sauce.
The dish can be made ahead of time and reheated gently on the stovetop with a splash of chicken broth or cream.
For a lower-fat version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Leftover chicken potpie pasta can be stored in the refrigerator for up to 3 days.