One Pot Creamy Chicken Pasta

This one pot creamy chicken pot pie pasta brings together the cozy flavors of a classic chicken pot pie in a hassle free pasta dinner. The creaminess and gentle herb flavors make this dish taste like it took all afternoon but it comes together quickly in just one pot. Whether you are feeding a hungry family or wanting to recreate comfort food memories without much cleanup this pasta has you covered.

The first time I made this for a busy weeknight no one could believe it was all done in one pot. Now it is a frequent request for both Sunday dinners and casual get togethers.

• Butter: provides richness and helps sauté the veggies look for real unsalted butter for best flavor
• Onion: caramelizes and forms the flavor base yellow or sweet onions work best
• Celery: brings aromatic depth and crunch choose crisp stalks without soft spots
• Carrot: adds color and gentle sweetness fresh carrots are key here
• Chicken thighs: remain juicy and tender when simmered boneless and skinless makes prep quick
• Salt and pepper: are essential for proper seasoning taste as you go
• All purpose flour: thickens the sauce unbleached flour blends in smoothly
• Fresh rosemary: adds earthy herb flavor fresh is ideal but dried works in a pinch look for bright green sprigs
• White wine: deepens flavor and brightens the sauce a dry variety like Sauvignon Blanc is best
• Chicken broth: infuses the pasta and sauce with savory depth low sodium helps control seasoning
• Pasta: is the hearty base tender noodles soak up all the flavors medium shapes like rotini or fusilli work great
• Frozen peas: pop with color and sweetness choose tender young peas for best results
• Fresh parsley: brightens everything with fresh color and a peppery kick pick a deep green bunch

Step-by-Step Instructions

Prep and Sauté the Veggies:

Melt butter in a large dutch oven over medium heat. Add chopped onion celery and carrot and cook gently for around five minutes stirring often until the veggies just start to soften but not brown.

Brown the Chicken and Season:

Add cut chicken thighs to the pot with the veggies. Sprinkle with salt and pepper. Sauté for about seven minutes stirring occasionally until the chicken is mostly cooked and turning golden on the edges.

Build the Creamy Base:

Sprinkle the flour evenly over the chicken and veggies. Stir to coat everything and cook for about a minute to remove raw flour taste. Add the chopped rosemary and pour in the white wine. Let this simmer for one minute until fragrant.

Add Liquids and Pasta:

Pour chicken broth into the pot and add uncooked pasta. Stir well making sure the pasta is mostly submerged. Adjust salt and pepper if needed. Bring to a gentle simmer.

Cook and Add Veggies:

Let the pasta cook uncovered for about fifteen minutes over medium low heat stirring a few times to prevent sticking. Toss in frozen peas once the pasta is almost done then cook for another five to ten minutes until the pasta is cooked to your preferred doneness and the sauce is creamy.

Finish and Serve:

Stir in chopped parsley off the heat. The dish should look creamy like a pot pie filling. Taste and adjust seasoning then scoop into bowls and enjoy while hot.

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I absolutely love how the rosemary makes the kitchen smell like you are baking homemade bread. One evening my family gathered around in the kitchen just to sniff the air while it cooked and we all ended up eating together by the stove.

Storage Tips

Cool the leftovers completely before transferring to airtight containers. They keep well in the fridge for up to four days and taste just as good warmed up with a splash of broth or milk. This dish can be frozen but the pasta may soften more than when fresh. When reheating from frozen gently warm on the stove with a touch of extra broth to help it regain its creamy texture.

Ingredient Swaps

Use chicken breast if you prefer white meat though you might want to cook it less so it stays tender. If you are out of rosemary try thyme or a little sage. No wine on hand just use extra chicken broth. Whole wheat or gluten free pasta also work well but keep an eye on texture and cooking time. Add mushrooms or swap in spinach for the peas if you want a different veggie mix.

Serving Ideas

Dish up heaping bowls and sprinkle with extra parsley for color. A buttery piece of crusty bread on the side soaks up the sauce. Sometimes I top each serving with a little shredded cheese or cracked black pepper. For a dinner party serve it family style straight from the pot and let everyone help themselves.

A Little History

This skillet version is inspired by the soul soothing filling of American chicken pot pie but with less fuss and no pastry needed. Pasta casseroles and pot pie style meals have a long tradition in family kitchens especially as a way to feed a crowd on chilly evenings with only basic ingredients.

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Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be substituted, though thighs add more flavor and stay juicier during simmering.

→ What kind of pasta works best for this dish?

Short varieties like rotini, penne, or shells absorb the creamy sauce well and mix easily with other ingredients.

→ Can I skip the wine?

White wine adds depth, but you can omit it or replace with extra broth for an alcohol-free version.

→ How can I make it vegetarian?

Substitute chicken with mushrooms or chickpeas, and use vegetable broth for a hearty vegetarian option.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth.

→ Is this dish freezer friendly?

Yes, let it cool fully before transferring to freezer-safe containers. Thaw and reheat on the stovetop, adding broth if needed.