Cozy Chicken Pot Penne Recipe

I make this Chicken Pot Penne when I need something that feels like a warm hug but comes together fast on busy weeknights. My version takes all those classic pot pie flavors and turns them into a pasta dish that skips the crust but keeps all the creamy, savory goodness.

This recipe started as a way to use leftover rotisserie chicken, and now it’s become one of my most-requested dinners. I love how the penne catches all that velvety sauce in every bite.

What makes this Chicken Pot Penne a keeper for years to come

I keep coming back to this recipe because it delivers that cozy pot pie experience without heating up my kitchen for hours. The pasta cooks right in the same pot as everything else, which means less cleanup and more time to relax after dinner.

My family loves how the vegetables stay tender-crisp and the chicken stays juicy throughout the cooking process. The sauce thickens perfectly without any fussy techniques or constant stirring.

This dish works just as well for a quiet Tuesday night as it does when I have friends over for casual gatherings. I can have it on the table in about 30 minutes, and it always looks like I spent way more time on it than I actually did.

Looking for more hearty comfort meals? My Crockpot Vegetable Beef Soup Recipe brings that same satisfying warmth with minimal effort, and the Festive Turkey Cranberry Meatballs offers another protein-packed option that pairs beautifully with pasta or rice.

Everything you need for the perfect Chicken Pot Penne

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 tablespoons all-purpose flour
• 2 cups chicken broth, warmed
• 1 cup whole milk, room temperature
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

I always keep rotisserie chicken on hand for this recipe because it cuts my prep time in half. You can substitute the heavy cream with half-and-half if that’s what you have in your fridge, though the sauce won’t be quite as rich. The Chicken Pot Penne comes together with mostly pantry staples, which makes it perfect for those nights when you haven’t planned ahead.

My Method for Chicken Pot Penne

1. Cook the penne pasta according to package directions until al dente (usually 10-11 minutes), then drain and set aside. Reserve 1/2 cup of the pasta water in case you need to thin the sauce later.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat for about 1 minute. Add the diced onion, carrots, and celery, then cook for 5-6 minutes until the vegetables start to soften and the onion becomes translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown. The kitchen should smell amazing at this point.
4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates the base for your creamy sauce.
5. Slowly pour in the warmed chicken broth while stirring continuously to prevent lumps from forming. Add the milk, thyme, parsley, salt, and black pepper, then bring the mixture to a gentle simmer.
6. Let the sauce simmer for 3-4 minutes until it thickens enough to coat the back of a spoon. You’ll notice it becoming noticeably creamier as it reduces.
7. Add the cooked chicken and frozen peas to the skillet, stirring to combine everything evenly. Cook for 2-3 minutes until the peas are heated through and bright green.
8. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the cheese melts completely. Add the cooked penne pasta and toss everything together until the pasta is well coated with sauce. If the sauce seems too thick, add some of the reserved pasta water a tablespoon at a time until you reach your desired consistency.

My kitchen secrets for getting this Chicken Pot Penne just right

I always warm my broth and milk before adding them to the pan because cold liquids can cause the flour mixture to seize up and create lumps. This simple step keeps my sauce silky smooth every single time.

Don’t skip the step of cooking the flour with the vegetables for a full minute or two. That raw flour taste will ruin an otherwise perfect Chicken Pot Penne, and those extra seconds make all the difference in the final flavor.

I’ve learned that adding the Parmesan at the very end, off the heat, prevents it from becoming grainy or stringy. If you add it while the sauce is boiling, the cheese can separate and turn your beautiful sauce into an oily mess.

How I love to share this Chicken Pot Penne

I serve this straight from the skillet with a simple green salad and some crusty bread for soaking up extra sauce. The dish is filling enough that you don’t need much else on the table.

This works beautifully for meal prep too since it reheats well in the microwave with a splash of milk to loosen the sauce. I often make a double batch on Sunday and portion it out for easy lunches throughout the week.