Chicken Pot Pie Pasta (Printable View)

Tender chicken, diced vegetables, and ditalini pasta come together in a creamy, hearty dish.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup diced celery
04 - 1 cup frozen peas
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped

→ Pasta

08 - 1 cup uncooked ditalini pasta

→ Broth & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter

→ Thickener & Seasonings

13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried sage (optional)

# How To Make It:

01 - Melt the butter in a large pot over medium heat. Add diced onion, carrots, and celery and sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to remove raw flour flavor.
03 - Gradually whisk in chicken broth to prevent lumps, then stir in whole milk and heavy cream. Bring mixture to a gentle simmer.
04 - Add uncooked ditalini pasta, dried thyme, optional dried sage, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until pasta is al dente.
05 - Incorporate cooked chicken and frozen peas. Simmer for 3 to 5 minutes until peas are tender and broth thickens to a creamy consistency.
06 - Taste and adjust seasoning as required. Remove from heat, fold in chopped fresh parsley, and serve hot with additional parsley garnish if desired.

# Expert Advice:

01 -
  • It tastes like a hug but takes less than an hour from start to finish.
  • The pasta absorbs all that creamy, herb-infused broth so every spoonful feels intentional.
  • You can make it on a weeknight and still feel like you've done something special.
02 -
  • Whisk the broth in slowly—rushing it means lumpy soup, and lumpy soup is a disappointment you don't want to fix.
  • The pasta continues to absorb liquid as it sits, so if you're making this ahead, you might need to add a splash of broth when you reheat it.
  • Taste the salt at the very end; the broth and cream do a lot of the seasoning work for you.
03 -
  • Buy the best chicken broth you can find—it's the backbone of this whole thing, and it shows.
  • If your cream is cold when you pour it in, whisk it in slowly so it doesn't curdle or seize.
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