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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.
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Chicken Pot Pie Pasta

Chicken pot pie pasta is made with chicken, vegetables, and cavatappi in a savory herb sauce with flaky puff pastry croutons.
Prep Time15 minutes
Cook Time42 minutes
Total Time57 minutes
Course: Main Dish
Cuisine: American
Keyword: chicken, pasta
Servings: 8 people
Author: Jenna Harrison

Equipment

  • Large Pot
  • Colander
  • Large saucepan
  • baking sheet
  • Small bowl
  • pastry brush
  • Cutting board
  • Knife
  • Measuring cups & spoons
  • wooden spoon

Ingredients

Chicken pot pie pasta

  • 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

Puff Pastry Croutons

  • 2 Tablespoons melted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon rosemary
  • ½ teaspoon thyme

Garnish

  • Grated Parmesan Cheese
  • Parsley
US Customary - Metric

Instructions

Make the Puff Pastry Croutons

  • Preheat the oven to 400°F. Spray a cookie sheet with nonstick spray and set the pan aside.
  • Add the melted butter, garlic powder, thyme, and rosemary to a small bowl. Mix the ingredients together.
  • Unroll the puff pastry onto the cookie sheet. Brush the garlic butter mixture over the pastry.
  • Bake the pastry for 15 to 20 minutes or until golden brown.
  • Take the baking sheet out of the oven and let the pastry cool.
  • Cut the cooled pastry into crouton-sized pieces and set them aside.

Make the Chicken Pot Pie Pasta

  • Cook and drain the cavatappi pasta according to the package directions.
  • Melt the butter in a large saucepan over medium-high heat.
  • Add the peas, carrots, corn, and onion to the pan. Let the mixture cook for about 5 minutes until the onion is translucent.
  • Sprinkle the mixture with the thyme, rosemary, garlic powder, poultry seasoning, and flour. Let the seasoned vegetables cook for 2 minutes.
  • Pour the heavy cream and chicken broth into the pan, then add the salt and pepper. Continue cooking for 4 to 5 minutes, until the mixture thickens.
  • Add the shredded chicken and stir until combined.

Assemble the Pasta

  • Place the cooked noodles in a serving dish.
  • Pour the chicken pot pie mixture over the pasta.
  • Garnish the dish with Parmesan cheese and parsley.
  • Place the puff pastry croutons on top. Serve.

Notes

  • Store: Transfer leftover pasta to an airtight container and refrigerate for 3 to 4 days. Store leftover puff pastry croutons separately, so they retain their texture.
  • Reheat: Warm individual portions in the microwave or reheat the pasta in a saucepan over medium-low heat. Stir in a splash of chicken broth, cream, or milk if the sauce has thickened in the refrigerator.
  • Freeze: Cream sauces can change texture after freezing and thawing, so this pasta is best served fresh or refrigerated. If you do freeze it, use a freezer-safe container and thaw it overnight in the refrigerator before reheating.
  • Make-ahead: The puff pastry croutons can be baked earlier in the day and kept covered at room temperature until completely cool. The chicken can be shredded and the onion chopped ahead of time. For the best pasta texture, cook the noodles and sauce closer to serving.

Nutrition

Serving: 1.5cups | Calories: 534kcal | Carbohydrates: 43g | Protein: 29g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 752mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 907IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg