Creamy Chicken Pot Pie Pasta Recipe

Introduction

This Creamy Chicken Pot Pie Pasta is a comforting and easy one-pan meal that combines tender chicken, mixed vegetables, and a luscious creamy sauce with egg noodles. It’s perfect for busy weeknights when you want something hearty and satisfying without the fuss of a traditional pot pie.

Ingredients

• 12 ounces egg noodles
• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1½ cups frozen mixed vegetables, thawed
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken breast, shredded
• Salt and pepper to taste
• Optional garnish: 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet over medium heat, melt the butter. Add the diced onion, minced garlic, and thawed mixed vegetables. Season with thyme, about ½ teaspoon salt, and ¼ teaspoon pepper. Cook until the onions are soft, about 5 minutes.
3. Step 3: Sprinkle the flour over the veggie mixture and stir well to coat everything evenly. Gradually pour in the chicken broth and heavy cream, stirring constantly. Let the sauce simmer for about 5 minutes until it thickens.
4. Step 4: Add the cooked noodles and shredded chicken to the skillet. Stir gently to combine and coat everything in the creamy sauce. Taste and adjust salt and pepper if needed.
5. Step 5: If desired, sprinkle fresh chopped parsley on top for a burst of color and fresh flavor before serving.

Tips & Variations

• Use rotisserie chicken or leftover cooked chicken to save time without sacrificing flavor.
• Swap frozen mixed vegetables with fresh seasonal veggies for a different twist.
• For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
• Add a pinch of nutmeg to the sauce for an extra comforting depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of cream or chicken broth to restore the creamy sauce’s smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute egg noodles with other pasta shapes like penne, fusilli, or macaroni. Just adjust the cooking time according to the package instructions.

Is this dish freezer-friendly?

While you can freeze it, the texture of the noodles may change and become softer. For best results, freeze the creamy chicken sauce and cooked chicken separately, then combine with freshly cooked pasta when ready to serve.

Creamy Chicken Pot Pie Pasta Recipe

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★★★★★

4.7 from 314 reviews

Creamy Chicken Pot Pie Pasta is a comforting one-pan meal combining tender egg noodles, shredded chicken, and a rich, creamy vegetable sauce infused with thyme and garlic. This easy stovetop recipe delivers all the cozy flavors of classic chicken pot pie in a quick and satisfying pasta dish.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Dry Ingredients

• 12 ounces egg noodles
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Produce

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1½ cups frozen mixed vegetables, thawed
• 2 tablespoons fresh parsley, chopped (optional garnish)

Dairy

• 2 tablespoons butter
• 1 cup heavy cream

Protein

• 2 cups cooked chicken breast, shredded

Liquids

• 1 cup chicken broth

Instructions

1. Cook the Pasta: Boil the egg noodles according to package instructions until al dente. Drain the noodles and set them aside for later.
2. Prep the Veggies and Sauce Base: In a large heavy-bottomed skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables. Season with thyme, about ½ teaspoon salt, and ¼ teaspoon pepper. Cook the mixture until the onions are soft, about 5 minutes.
3. Make the Creamy Sauce: Sprinkle the flour over the cooked vegetable mixture and stir well to coat. Gradually pour in the chicken broth and heavy cream while stirring. Let the sauce simmer and thicken, stirring frequently for about 5 minutes until smooth and creamy.
4. Combine Pasta and Chicken: Add the cooked egg noodles and shredded chicken to the skillet. Stir everything together to evenly coat the pasta and chicken with the creamy sauce. Taste and adjust seasoning with more salt and pepper if needed.
5. Finish and Serve: Optionally, sprinkle chopped fresh parsley on top for added color and freshness. Serve warm and enjoy the comforting blend of creamy chicken pot pie flavors in pasta form.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat gently in the microwave or on the stove. Add a splash of cream or chicken broth when reheating to revive the creamy sauce texture.
• For a lighter version, substitute half-and-half for heavy cream.
• Frozen mixed vegetables can be customized based on preference (peas, carrots, corn, green beans work well).
• Season the dish carefully; seasoning can be adjusted to taste after combining all ingredients.

Keywords: Chicken pot pie pasta, creamy chicken pasta, one pan pasta, comfort food, quick dinner, creamy sauce, egg noodles