Introduction

Chicken Pot Pie Pasta is a comforting twist on the classic pot pie. This creamy pasta dish is loaded with tender chicken, vegetables, and a rich sauce that brings all the flavors together in a simple, satisfying meal.

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients

3 cups cooked shredded chicken
8 ounces wide egg noodles
2 tablespoons butter
1 medium onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
1 cup frozen corn
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Instructions

Step 1: Cook the egg noodles in a large pot of salted water according to package instructions until al dente. Drain and set aside.
Step 2: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 8–10 minutes.
Step 3: Add the minced garlic to the skillet and cook for an additional 1–2 minutes until fragrant.
Step 4: Sprinkle the flour over the vegetables and stir to combine. Cook for 1–2 minutes to remove the raw flour taste.
Step 5: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Step 6: Stir in the shredded chicken, peas, and corn. Cook until the chicken is heated through and the vegetables are tender, about 3–4 minutes.
Step 7: Add the cooked egg noodles to the skillet and gently toss to combine with the chicken and vegetable mixture.
Step 8: Remove the skillet from heat and stir in the grated Parmesan cheese and fresh parsley until well incorporated.

Tips & Variations

Use rotisserie chicken for a quick shortcut without sacrificing flavor.
Swap heavy cream for half-and-half or milk for a lighter sauce, though it won’t be as rich.
Add mushrooms or green beans for extra vegetable variety and texture.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if necessary. This dish does not freeze well due to the cream sauce and pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen peas and corn?

Yes, fresh peas and corn can be used. Just add them at the same stage in the recipe and cook until tender, which may take slightly longer than frozen.

Is it possible to make this dish vegetarian?

To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms, zucchini, or spinach for added heartiness.