Creamy Chicken Pot Pie Pasta

Name: Chicken Pot Pie Pasta
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Ingredients: 12 oz cavatappi pasta; 1 rotisserie chicken (shredded); 5 Tablespoons butter; 1 cup frozen peas and carrots; 1 cup frozen corn; ½ yellow onion (chopped); 2 Tablespoons flour; 1 cup heavy cream; 1 cup chicken Broth; 1 teaspoon thyme; 1 teaspoon rosemary; 1 teaspoon garlic powder; ½ teaspoon poultry seasoning; 1 teaspoon salt; 1 teaspoon pepper; 2 Tablespoons melted butter; ½ teaspoon garlic powder; ½ teaspoon rosemary; ½ teaspoon thyme; Grated Parmesan Cheese; Parsley

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Chicken Pot Pie Pasta combines cavatappi, rotisserie chicken, vegetables, and a savory herb cream sauce with crisp puff pastry croutons.

An overhead view of a large white serving platter filled with chicken pot pie pasta. The creamy dish is garnished with square puff pastry croutons, Parmesan cheese, and fresh parsley, resting next to a blue and white checkered napkin.

Recipe Tips
Chicken Pot Pie Pasta with Puff Pastry Croutons
Ingredients
How to make Chicken Pot Pie Pasta
Recipe FAQs
Chicken Pot Pie Pasta Recipe

Recipe Tips

Follow these tips for the best results every time you make this recipe.

Cook the pasta just until al dente. This way it will not become too soft after adding the sauce.
Stir the sauce often as it thickens. This will help keep it from burning or sticking to the sides.
Mix in a little extra chicken broth if the sauce becomes too thick. Stir in a little more at a time until the desired consistency is reached.

Chicken Pot Pie Pasta with Puff Pastry Croutons

This Chicken Pot Pie Pasta keeps those familiar flavors and turns them into an easy pasta dinner. Cavatappi noodles are tossed with shredded rotisserie chicken, peas, carrots, corn, and onion in a rich herb cream sauce. Instead of leaving the crust behind, a sheet of puff pastry gets brushed with seasoned butter, baked until golden, and cut into crisp little croutons.

Those puff pastry croutons make this recipe stand apart. You still get the contrast between the creamy filling and the flaky pastry. Every person can add as many crisp pieces to their bowl as they want. If you need another chicken pasta for your weekly meal plan, we have a few great options on the site.

This recipe serves six to eight people and takes about 57 minutes from start to finish. It makes a practical family dinner when you want something comforting without having to bake a traditional pie. You can also try our chicken pot pie variation if you prefer a biscuit topping. The savory flavors in this meal would be delicious with this dessert to finish off the night.

A close-up view of creamy chicken pot pie pasta showing shredded chicken, cavatappi noodles, peas, and corn covered in a rich cream sauce. The dish is topped with flaky puff pastry croutons, grated Parmesan, and fresh parsley.

Ingredients

For the Chicken Pot Pie Pasta

Cavatappi pasta: The curled shape works especially well with a thick cream sauce. Rotini, fusilli, penne, or medium shells can be used in its place.
Rotisserie chicken: Using one cooked rotisserie chicken reduces prep considerably. Leftover roasted chicken or cooked chicken breasts work too. Aim for roughly 3-4 cups of shredded chicken.
Butter: Butter cooks the vegetables and provides the fat needed for the flour thickener. Salted or unsalted butter will work. If you use salted butter, taste the finished sauce before adding more salt.
Frozen peas and carrots: These provide classic chicken pot pie flavor without the need to peel or chop several vegetables. A frozen mixed vegetable blend is another easy option.
Frozen corn: Corn adds a touch of sweetness that balances the savory herbs. You can leave it out or replace it with more peas and carrots.
Yellow onion: Chopped onion creates the savory base for the sauce. White onion or shallots can take its place.
All-purpose flour: Flour combines with the butter to thicken the chicken pot pie sauce. Give it the full two minutes of cooking time so the finished sauce does not have a raw flour flavor.
Heavy cream: Cream gives the sauce its rich consistency. Half and half can be substituted for a slightly lighter sauce, though the finished mixture will be a little thinner.
Chicken broth: Broth loosens the cream sauce and adds savory chicken flavor. Low-sodium broth gives you more control over the final seasoning.
Thyme and rosemary: These herbs provide the familiar flavor associated with chicken pot pie. Dried herbs are convenient here. Fresh herbs can be used, but you will need more since fresh herbs are less concentrated.
Garlic powder: Garlic powder distributes evenly through the sauce without adding another ingredient to chop. Fresh minced garlic can be cooked with the onion instead.
Poultry seasoning: This adds another layer of classic roast chicken flavor to the sauce. Poultry seasoning blends vary, but sage is often prominent. If you do not have it, a small amount of dried sage works nicely.
Salt and black pepper: These season the cream sauce. Rotisserie chicken and broth can contain quite a bit of sodium, so tasting before serving is helpful.

A split flat lay showing labeled ingredients. The left side shows pasta ingredients including a box of cavatappi, shredded chicken, frozen vegetables, chicken broth, heavy cream, chopped onions, and seasonings. The right side shows puff pastry crouton ingredients including a roll of puff pastry, melted butter, and spices.

For the Puff Pastry Croutons

Puff pastry: One sheet creates a flaky topping without making pastry from scratch. Keep the pastry cold until you are ready to work with it so the layers puff nicely in the oven.
Melted butter: Brushing the pastry with melted butter helps the herbs adhere and adds more flavor to the surface. Olive oil can be used in its place.
Garlic powder, rosemary, and thyme: Seasoning the pastry itself makes the topping feel like part of the dish rather than plain pastry added at the end. Poultry seasoning can replace the individual herbs if needed.

For Garnishing

Parsley: Fresh parsley adds color and a fresh finish. Chives work well, too.
Parmesan cheese: A little grated Parmesan adds salty richness at serving time. Pecorino Romano is another option.

How to make Chicken Pot Pie Pasta

Make the croutons, cook the pasta, cook the vegetables and the sauce, assemble the dish, garnish, and serve.

Prep the Oven: Preheat the oven to 400 degrees Fahrenheit. Spray a cookie sheet with nonstick spray and set the pan aside.
Season the Butter: Add 2 Tablespoons of melted butter and ½ teaspoon each of garlic powder, thyme, and rosemary to a small bowl. Mix the ingredients together.
Prep the Puff Pastry Croutons: Unroll the 1 sheet of puff pastry onto the cookie sheet. Brush the garlic butter mixture over the pastry.
Bake the Croutons: Bake the pastry for 15 to 20 minutes or until golden brown.
Break Apart the Croutons: Remove the baking sheet from the oven and let the pastry cool. Cut the cooled pastry into crouton-sized pieces and set them aside.
Cook the Pasta: Cook and drain the 12 ounces of cavatappi pasta according to the package directions.
Sauté the Vegetables: Melt the 5 Tablespoons of butter in a large saucepan over medium-high heat. Add the 1 cup of frozen peas and carrots, 1 cup of frozen corn, and chopped ½ yellow onion to the pan. Let the mixture cook for about 5 minutes until the onion is translucent.
Add the Seasoning: Sprinkle the mixture with 1 teaspoon each of thyme, rosemary, and garlic powder, 1 teaspoon of poultry seasoning, and 4 Tablespoons of flour. Let the seasoned vegetables cook for 2 minutes.
Simmer the Sauce: Pour the 2 cups of heavy cream and 2 cups of chicken broth into the pan. Add the 1 teaspoon of salt and 1 teaspoon of pepper. Continue cooking for 4 to 5 minutes, until the mixture thickens.
Add the Chicken: Stir in the shredded rotisserie chicken until combined.
Assemble: Place the cooked noodles in a serving dish. Pour the chicken pot pie mixture over the pasta.
Serve: Garnish the dish with Parmesan cheese and parsley. Place the puff pastry croutons on top. Serve immediately.

Recipe FAQs

Do I need to thaw the frozen vegetables?

Nope. Add them to the pan frozen and cook until heated through. This is a great shortcut for getting this meal on the table fast.

How do I know when the sauce is thick enough?

It will coat the back of a spoon when it is thick enough.

Can I make chicken pot pie pasta ahead of time?

Yes, prepare the recipe as directed and store it covered in the fridge. I prefer to make the croutons just before serving, so they are nice and crisp.

A white plate holding a portion of creamy chicken pot pie pasta topped with puff pastry croutons and fresh parsley. A silver fork rests on the edge of the plate over a blue and white checkered napkin.

Save this Chicken Pot Pie Pasta for the next time comfort food is on the dinner plan. If you make it, leave a comment and share how your family liked those flaky puff pastry croutons.