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Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta Recipe
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★★★★★

5.3 from 13 reviews

Chicken Pot Pie Pasta combines the comforting flavors of classic chicken pot pie with tender egg noodles in a creamy, savory sauce loaded with vegetables and shredded chicken. This quick and hearty skillet meal is perfect for a cozy dinner that the entire family will love.

Ingredients

Scale

Protein and Pasta

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

Vegetables

  • 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 and Seasoning

  • 2 tablespoons butter
  • 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 pasta: Bring a large pot of salted water to a boil and cook the wide egg noodles according to the package instructions until al dente. Drain and set 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. Stir occasionally and cook 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 well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
  5. Add liquids and spices: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the dried thyme, dried sage, salt, and black pepper. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes.
  6. Combine 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, approximately 3-4 minutes.
  7. Mix in pasta: Add the cooked egg noodles to the skillet and toss gently to combine evenly with the creamy chicken and vegetable sauce.
  8. Finish with cheese and herbs: Remove from heat and stir in the grated Parmesan cheese and fresh parsley until well incorporated.
  9. Serve: Dish out the chicken pot pie pasta warm and enjoy this comforting, hearty meal.

Notes

  • You can use rotisserie chicken to save time on cooking and shredding chicken.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
  • Feel free to add other vegetables like mushrooms or green beans according to your preference.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
  • To keep it gluten free, use gluten free flour and gluten free pasta alternatives.

Nutrition

Keywords: chicken pot pie pasta, creamy chicken pasta, comfort food, easy chicken dinner, one-pan pasta

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