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Oct 13

Chicken Pot Pasta

Chicken Pot Pasta

This creamy Chicken Pot Pasta is perfect, one-pot comfort food. My husband even said I should make it for his family at his grandma’s house sometime (which is a big deal). If you love the creamy sauce and hearty chicken and vegetables from a pot pie then I know you’re going to love it as a pasta. An easy, one-pot meal with tons of flavor and maximum comfort creaminess – what’s not to love? Plus it’s just 314 calories or 5 WW Points per serving (or 6 Points if following the diabetic WW plan), and no one will ever guess it’s light. To view your current WW Points for this recipe and track it in the WW app or site, click here!

Chicken Pot Pasta

Since my husband said multiple times how much he loved this one, I’m glad it’s so easy to make and that it uses ingredients we almost always have on hand. I also often have cooked chicken in the fridge, so if you’re like me feel free to skip the first step of the recipe and just use about a pound of your pre-cooked chicken. Even easier! I’ve also recently become excited about Better than Bouillon (not sponsored, I just started using it and I think it tastes really good) so I used it with water in place of chicken broth. If you prefer broth or have it on hand, feel free to use that instead (or regular bouillon if that’s what you have). This recipe is also flexible in that you can change up the veggies based on your family’s tastes as well. Feel free to tweak this based on what you have in your fridge and pantry.

Chicken Pot Pasta

Looking for more lightened up pasta options? Check out the pasta section of my recipe index for favorites like Italian Wedding Pasta, Pizza Lasagna Roll-Ups, Sausage Ricotta Pasta, Lemon Chicken Orzo, Chicken Pesto Parmesan Pasta Skillet, Beef Stroganoff, Beefy American GoulashSlow Cooker Kickin’ Chicken PastaBeef and Sausage ManicottiPumpkin Alfredo Tortellini SkilletSpinach and Artichoke Lasagna Roll UpsChicken Cordon Bleu Pasta BakeTomato Soup Mac & CheeseSpaghetti PieSausage Tortellini SkilletBuffalo Chicken Lasagna Roll UpsChicken Parmesan Stuffed ShellsSpicy Sausage Pasta and many more!

Chicken Pot Pasta
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5 from 7 votes
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Chicken Pot Pasta

This creamy Chicken Pot Pasta is perfect, one-pot comfort food!


  • 1 ½ lbs uncooked boneless skinless chicken breasts
  • 4 tablespoons light butter, I use Land O’Lakes
  • ½ cup chopped onion
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups skim milk
  • 2 ½ cups water*
  • 1 tablespoon Better Than Bouillon Roasted Chicken Base*
  • ½ teaspoon poultry seasoning, found in the spice section
  • 8 oz uncooked egg noodles, use whole wheat noodles if following the WW Purple plan
  • 1 cup frozen corn kernels
  • 2 cups frozen peas and carrots
  • *I’ve recently become a big fan of Better than Bouillon because the flavor is awesome and it’s easy and inexpensive to use with water, but you can definitely substitute 2 ½ cups of chicken broth for the water and BTB base.


  • *Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and set aside. (*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked chicken)
  • Melt the butter in the pot over medium heat. Add the chopped onion and cook for a few minutes until the onion is softened.
  • Whisk in the flour, salt and pepper until combined with the butter and onions and continue to whisk for another 1-2 minutes. Slowly whisk in the milk until combined and smooth. Add the water and bouillon base (or broth) and poultry seasoning and whisk in to combine.
  • Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the egg noodles. Cook for 8 minutes, stirring regularly to prevent sticking. If you need a little more liquid toward the end you can add a bit more water or broth.
  • Add the chopped chicken, corn, and peas and carrots and stir until thoroughly combined. Cook for another few minutes until all ingredients are heated through.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 ¼ cup) serving: 5* (SP calculated using the recipe builder on weightwatchers.com)
*6 Points if following the diabetic WW plan
Nutrition Information per (1 ¼ cup) serving:
314 calories, 35 g carbs, 3 g sugars, 7 g fat, 2 g saturated fat, 27 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 ¼ cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 5 SmartPoints/ Purple: 2 SmartPoints (if using wheat noodles, if not then use the Blue points)
Weight Watchers Points Plus:
8 per (1 ¼ cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)

76 comments on “Chicken Pot Pasta”

  1. Im terms of WW smart points, will this be the the same with broth vs water and chicken base?

    • Yup! I usually use the reduced sodium fat free broth and that works out to be exactly the same 🙂

  2. Does this freeze well?

    • I don’t freeze anything, so sadly I am horrible at answering this question. I’m sorry! If you try it out, please report back!

  3. Made this tonight and it’s so yummy! Even my 3 year old ate it. Thank you!

  4. Made this tonight and I really enjoyed it. Didn’t have the poultry seasoning and it still tasted great! Another fab recipe!

  5. Wow this is really good!! I’ve been making your recipes regularly for about 3 years and this is hands down one of my favorites! I used water and a regular bullion cube and it came out perfect. great flavor. Thanks so much for sharing your creative recipes!

  6. Regular egg noodles or no yolk? I’m going to use leftover turkey for this recipe, it sounds delicious!

  7. Very tasty! Personally, we thought it would be better with a bit more spice/flavor, but love the concept of pot pie pasta and fairly easy to make!

  8. This was DELICIOUS!!!!!! Thank you!!!!

  9. do you think this would work with almond milk?

    • I have never cooked with almond milk personally but I saw someone made it with cashew milk on Instagram and they said it turned out great so I’m guessing the answer is yes!

  10. Made this recipe a few nights ago, and it was AH-MAZING!! Easily one of my new favorites now! Thanks for sharing Emily!

  11. Thank you for a FANTASTIC recipe! Love one pot meals this was very easy and delicious! Took the leftovers twice this week reheated beautifully. Can’t wait to make this again!

  12. Made this for dinner and it was outstanding!

  13. I made this last night. It was really good. Taste just like a pot pie. Husband liked as well! I added mushrooms. Will be making again!

  14. Maybe I overlooked it but how much chicken broth should be used?

    • If you are using broth instead of the water and bouillon then you just replace the water with the same amount of broth 🙂

  15. We have an egg allergy in our house – has anyone calculated this with regular pasta?

  16. Hi, I entered this recipe into my weight watchers recipe builder and I got 6 smart points instead of 5. Did you put anything in specifically?

  17. I wonder if you could use tuna instead of chicken and if you could how much tuna should you use. Kinda like a tuna noodle casserole.

  18. I made this for dinner tonight and it is every bit as delicious as it looks. Real comfort food! Thank you! I will be freezing extra portions and will let you know how that goes.

  19. Made this for my lunches and absolutely LOVED it!!! Keep up the good work!

  20. Hi Emily. I’ve been on WW for two months now and just made this. I CANNOT believe this is only 5 SP. It is awesome!! I am huge on comfort food, so was THRILLED to find your website. You are going to help me through this!! Thank you so much!! Can’t wait to try another recipe.

  21. Hi Emily, I really enjoy your recipes and site. Made this tonight and it’s really good. Because of you, I found and use Better than Boullion regularly instead of canned broth. One thing is that it could use a little more flavor. I had to use more water when cooking the noodles and maybe that diluted some of the flavor from BTB? I don’t know, but good recipe overall!

    • I’m glad you liked it, Eileen! If you add more water you may want to add more BTB to compensate. I hope that helps. Thanks for the comment!

  22. Hi Emily, Thank you for this wonderful dish. Made this tonight and was pleasantly surprised. I was hesitant in respect to how the noodles cooked but it was perfect. The starch from the noodles added a cheese like texture without the cheese. My husband said this was a keeper !

  23. Made this tonight. Huge hit with my family. Add a bit more salt & black pepper. Easy & Delicious!

  24. I’m a BTB user too and always have the jars in my fridge. This dish cooked up nicely. I’ve never ‘boiled’ chicken to cook it before so I wasn’t sure how that would turn out but my concerns were unfounded and it’s a great low fat method which I will probably use again to prepare some cooked chicken for a recipe. I used whole-wheat no yolk noodles and they were good in the recipe. Made the recipe for my teenager and me and had yummy leftovers for several lunches. Love those leftovers…..

  25. When I went to track this on weight watchers, I used the recipe builder and one serving came out to be three points not five, which seems too good to be true. Anyone else have this problem?

  26. Enjoyed this recipe for dinner this evening. I had to use what I had on hand which included regular butter instead of light, 1% milk instead of skim, and Farfalle pasta instead of egg noodles. I also used chicken broth instead of water and about 16 oz. of shredded cooked chicken. I used the recipe builder in the iTrackBites App and computed points following the new WW Freestyle method. Basing the recipe on eight servings, I came up with 7 points per serving. My points came from the butter, flour, onion, 1% milk, and pasta. The only problem I found was limiting myself to one serving!

  27. Could this be cooked in an instant pot? If so, how?

    • Probably? I have not tried that method so I can’t provide directions. Feel free to report back if you figure it out!

  28. Love, love, LOVE this dish! You would swear there is cheese in it. So yummy and filling. I ran it through the recipe builder as you said and came up with 6 SmartPoints a serving. Not sure why the difference, unless my light butter is mote?

    • Your light butter may be more! It’s hard for me to say without looking at it but I know the Land O’Lakes kind I use is lower than the generic listing for light butter in the tracker.

  29. Made this in the instant pot. Cooked chicken breast for 8 mins. Removed. Sauted onions and butter, added next ingredients. Put chicken and veggies in, added the noodles, set to manual for 7 minutes. Came out perfectly! Thanks so much for a family favorite!

  30. This was really great! Totally filled the comfort food craving without the guilt. I made it in the Instant Pot (8qt). After adding the noodles, I cooked at HP for 3 minutes with a QR and the noodles were cooked just right. Then I added the frozen veggies and chicken and cooked just a bit more on saute mode to warm it back up. Will definitely be making it again!

  31. Hello!! I loooooove this recipe! However I noticed in my recipe tracker it came up as 8 points for the same serving size. Just curious how you got 5 pounts?

    • Hi Rose, I simply ran the ingredients I stated through the recipe builder on the Weight Watchers website to get 5. If you are trying to calculate it using the nutrition information that does not work for recipes as zero point foods still have calories etc. Hope that helps!

  32. Made this tonight and I have to say I am NOT a fan of this dish. My husband said the after taste tasted like dirt. I think it was the poultry seasoning that made it taste like dirt. If I make this again, I will use less poultry seasoning or leave it out all together.

  33. This was a hit. Came together quickly and easily (I prepped the chicken ahead of time). Read a few reviews about seasoning so I tasted and seasoned as I went with some garlic powder, onion powder, etc. Will definitely make this again!

  34. Omg I just joined weight watchers and they told me about ur website…this recipe is so delicious….everyone in my family loved it! So excited to try more of your recipes…thanku!!

  35. I made this for my mom and I last night, and it is absolutely delicious. Only thing I left out was the carrots. I did not feel like going to the store!! Lol. Thank you so much!

  36. Is there a way to make this in an instapot at all?

  37. How many servings does this typically make? — so sorry if I missed this info somewhere!

    • Hi Jessie,
      The serving info is always located directly below the recipe title in the recipe section of each post!

  38. Emily, I can’t find skim milk. Does skim milk go by another name? Thank you! The recipe sounds yummy. 

  39. Emily, this was soo delicious!! And I can’t get over how low the points are. Thank you so much for sharing your delicious recipes with us. This is tied with you Chicken and Sausage Dirty Rice recipe as one of my absolute favorite meals I’ve made! That dish makes my mouth water just thinking about it. Lol

  40. I really liked this and so did the family. I just used some Tony’s instead of poultry seasoning. Although I think next time I’ll put the frozen veggies in to cook with the noodles.

  41. This was awesome!!! Great meal, my kids and husband devoured it and Asked if I could make it again next week. Lol. I left out chicken seasoning and added more chicken broth.  Thanks Emily! 

  42. Winner! winner! Chicken dinner!

  43. This was amazing. I didn’t poach the chicken. However I did sauté with the onions and took the steps from there. And it worked. Again this was amazing! Even my 3year old loved it. Thanks for all your recipes!! And BTB was delish!! 

  44. Used leftover ham from Easter, peas, corn, mushrooms, leftover broccoli. It was delicious!

  45. I made this last night, and it was sooooo good!  Better than I even imagined.  It’s a great comfort food recipe to add to my “must make again” rotation!  

  46. This was so delicious. I had to improvise with what I had on hand, used one shallot, canned chicken breast, almond milk, 2TB butter, canned veggie mix. This recipe is so versatile, I can see any leftover protein working, beef roast with veggie broth etc. Thanks so much for this fantastic recipe 🙂 

  47. This was so yummy! My boyfriend is not on WW and absolutely devoured this. I ended up doubling the spices after reading some of the comments and it was perfect. Do yourself a favor and make this ASAP!5 stars

  48. I have made this twice now for my meal prepped lunches across a week and I love it! I’ve shared this recipe with so many others too and everyone raves about it. If you like chicken pot pie this is a WW friendly way to get in that craving for this yummy comfort food!5 stars

  49. I didn’t have egg noodles. I subbed in. I used SO MUCH broth….

    Here’s to seeing if the hubby likes it.

  50. This is so creamy and a perfect comfort food! It’s so easy to put together too!5 stars

  51. I am new to your site as I just started doing WW. This was the first new recipe we tried after I started, and it is AMAZING! Even my picky hubby enjoyed it which is kind of a miracle. Everything about it is fabulous, and I can’t thank you enough for this lightened up comfort food. I appreciate you so much for creating things like this. 

  52. I made this tonight with whole wheat penne because that’s what I had on hand. It was so delicious! My husband and kids loved it too!5 stars

  53. So unbelievably delicious! I’m not surprised though, because everything I’ve made from here is delicious. But this is next level delicious  5 stars

  54. Great! I love chicken for dinner5 stars

  55. it comes out so appetizing, I’d love to eat it right now.

  56. I used rotisserie chicken. I added a little thyme and paprika, along with a splash of white wine. This was absolutely delicious and will make this regularly!!5 stars

  57. Can you poach chicken that’s already cut up? I don’t usually poach chicken but have some pre cut up chicken breast and wasn’t sure if I can just plop that i the water if it’ll get rubbery from cooking through too quickly. Thanks 

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