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Chicken Pot Pie Pasta Recipe

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★★★★★

5 from 119 reviews

This comforting Chicken Pot Pie Pasta combines the rich, creamy flavors of a classic chicken pot pie with tender egg noodles, creating a hearty and satisfying one-pot meal. Featuring shredded chicken, a medley of vegetables, and a luscious sauce made with chicken broth and heavy cream, this recipe is perfect for a cozy family dinner.

Ingredients

Scale

Chicken and Pasta

  • 3 cups cooked shredded chicken
  • 8 ounces wide egg noodles

Vegetables and Aromatics

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup frozen corn

Sauce

  • 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

Finishing Touches

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain the noodles and set them aside.
  2. Sauté the vegetables: 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.
  3. Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Create the roux: Sprinkle the flour over the vegetables and stir to combine well. Cook for 1-2 minutes to eliminate the raw flour taste.
  5. Add liquids and seasonings: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Stir in the dried thyme, dried sage, salt, and black pepper. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
  6. Add chicken and vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
  7. Combine with noodles: Add the cooked egg noodles to the skillet and gently toss to combine everything evenly.
  8. Finish and garnish: Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped fresh parsley until well incorporated. Serve warm.

Notes

  • You can use rotisserie chicken or leftover cooked chicken for convenience.
  • Feel free to substitute heavy cream with half-and-half for a lighter version, though the sauce may be less rich.
  • Fresh vegetables can replace frozen peas and corn if preferred; adjust cooking time accordingly.
  • If you prefer a thicker sauce, cook the mixture a little longer until it reaches your desired consistency.
  • This dish pairs well with a light green salad or crusty bread.

Keywords: Chicken pot pie pasta, creamy chicken pasta, comfort food, one-pot meal, chicken and noodles, creamy chicken dinner

Find it online: https://famdishes.com/chicken-pot-pie-pasta-recipe/