Name: Chicken Pot Pie Pasta with Sage Potatoes & Mushroom Basil Pesto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz penne, rotini, or egg noodles; Salt, for boiling water; 2 tbsp unsalted butter; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups low-sodium chicken broth; 1 cup milk or heavy cream; 1/2 tsp dried thyme; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; Pinch of nutmeg (optional); 2 1/2 cups shredded cooked chicken; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 1/2 cups shredded cheddar cheese; 1 lb baby potatoes, halved; 2 tbsp olive oil; 1 tbsp fresh sage, finely chopped (or 1 tsp dried); Salt and pepper, to taste; 1 cup mushrooms, sautéed until golden; 1 cup fresh basil leaves; 1/4 cup walnuts or pine nuts; 2 cloves garlic; 1/2 cup grated Parmesan cheese; 1/3 cup olive oil; Juice of 1/2 lemon (optional); Salt and pepper, to taste

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This isn’t just another bowl of comfort food—it’s a full-on flavor experience. I’ve taken classic creamy Chicken Pot Pie Pasta and paired it with herby roasted sage potatoes and a vibrant mushroom basil pesto. The result is a satisfying, layered meal that feels familiar but still fresh and elevated. It’s cozy, creamy, and packed with flavor from the first bite to the last.

Chicken Pot Pie Pasta with Sage Potatoes & Mushroom Basil Pesto

Why You’ll Love This Recipe

I love this recipe because it delivers on both comfort and complexity. The creamy pasta alone is a winner—but when I add earthy roasted potatoes and spoonfuls of mushroom basil pesto, it goes from delicious to unforgettable. It’s like a deconstructed pot pie dinner with a gourmet twist. The contrast of textures—the soft noodles, crispy sage potatoes, and silky pesto—makes every bite exciting.

Whether I’m serving this for a Sunday dinner or prepping a special weeknight meal, this combo always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Pot Pie Pasta:
12 oz penne, rotini, or egg noodles
Salt, for boiling water
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or heavy cream
½ teaspoon dried thyme
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Pinch of nutmeg (optional)
2 ½ cups shredded cooked chicken
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 ½ cups shredded cheddar cheese

For the Sage Potatoes:
1 pound baby potatoes, halved
2 tablespoons olive oil
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
Salt and pepper, to taste

For the Mushroom Basil Pesto:
1 cup mushrooms, sautéed until golden
1 cup fresh basil leaves
¼ cup walnuts or pine nuts
2 cloves garlic
½ cup grated Parmesan cheese
⅓ cup olive oil
Salt and pepper, to taste
Juice of ½ lemon (optional, for brightness)

Directions

1. Cook the Pasta

I bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Then I drain it and set it aside—it finishes cooking in the sauce.

2. Sauté Aromatics & Build Sauce

In a large skillet, I melt the butter over medium heat. I add the onion and cook until soft, then stir in garlic for another 30 seconds. I sprinkle in flour and whisk constantly for about 2 minutes. Then I slowly add the broth and milk, stirring until smooth and thickened. I season with thyme, salt, pepper, and a pinch of nutmeg.

3. Combine Filling

I fold in the shredded chicken and frozen vegetables, warming them through. Then I stir in the pasta and shredded cheese until everything is coated in the creamy sauce.

4. Make the Sage Potatoes

While the pasta simmers, I toss the halved baby potatoes with olive oil, chopped sage, salt, and pepper. I roast them on a sheet pan at 400°F for about 25–30 minutes, turning halfway through, until golden and crisp.

5. Make the Mushroom Basil Pesto

I sauté the mushrooms in a bit of olive oil until golden and soft. In a food processor, I combine the mushrooms with basil, walnuts, garlic, Parmesan, olive oil, and lemon juice. I blend until smooth, adjusting salt and pepper to taste.

6. Optional Oven Finish for Pasta

If I want a bubbly, golden finish, I transfer the pasta to a baking dish, sprinkle extra cheese on top, and bake at 375°F for 10–15 minutes or broil for 2–4 minutes.

7. Serve

I serve the creamy Chicken Pot Pie Pasta alongside the crispy sage potatoes, with a generous spoonful of mushroom basil pesto drizzled over the top or on the side.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

It’s a full meal that feels like something from a restaurant, but I can easily pull it together on a weeknight.

Variations

Use gnocchi instead of pasta for a pillowy texture that pairs beautifully with the creamy sauce.
Swap sage potatoes for sweet potatoes if I’m craving a sweeter, earthy contrast.
Add pancetta to the pesto for a deeper, savory flavor.
Make it vegetarian by replacing chicken with sautéed mushrooms or chickpeas and using vegetable broth.
Add heat with a pinch of red pepper flakes in the pesto or sauce.

Storage/Reheating

Storage:
I keep leftovers in separate containers for up to 4 days in the fridge. Pasta and pesto stay fresh and flavorful, and potatoes reheat well in the oven.

Reheating:
I reheat the pasta in a skillet with a splash of milk or broth. The potatoes go back in the oven at 375°F until crisp. Pesto can be served cold or gently warmed.

Freezing:
I don’t freeze the pesto (fresh herbs lose their brightness), but the pasta dish freezes well for up to 2 months. I thaw overnight before reheating.

FAQs

Can I use store-bought pesto?

Yes, but I love making my mushroom basil pesto from scratch—it’s more flavorful and unique.

How do I keep the sage potatoes crispy?

I roast them at a high temp and don’t overcrowd the pan. For extra crispiness, I reheat them in the oven, not the microwave.

Can I make the pesto nut-free?

Absolutely. I use sunflower seeds or leave out the nuts entirely. It still tastes amazing with the mushrooms and cheese.

What kind of mushrooms work best in the pesto?

I usually go for cremini or baby bella mushrooms—they’re meaty, flavorful, and easy to find.

Do I have to bake the pasta?

Not at all! I often serve it straight from the stovetop when I want dinner fast. Baking is great when I want a golden, cheesy top.

Conclusion

This Chicken Pot Pie Pasta with Sage Potatoes and Mushroom Basil Pesto takes comfort food to the next level. I love how the familiar flavors of creamy chicken pasta are elevated with crispy, herby potatoes and a rich, earthy pesto. It’s a full meal that’s cozy yet elegant—perfect for when I want to impress without spending hours in the kitchen.