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Creamy Chicken Pot Pie Pasta Recipe

Creamy Chicken Pot Pie Pasta Recipe
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★★★★★

4.7 from 20 reviews

This Creamy Chicken Pot Pie Pasta is a comforting and hearty dish that combines tender shredded chicken with wide egg noodles, sautéed vegetables, and a rich, creamy sauce infused with classic pot pie herbs. Ready in under an hour, it’s a delicious and satisfying weeknight meal that brings the flavors of traditional chicken pot pie into a cozy pasta dinner.

Ingredients

Scale

Chicken and Pasta

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

Vegetables & Aromatics

  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced

Sauce

  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Vegetables

  • 1 cup frozen peas
  • 1 cup frozen corn

Finishing Touches

  • ½ cup grated Parmesan cheese
  • ¼ 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 package instructions until al dente. Drain and set aside.
  2. Sauté 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, being careful not to burn it.
  4. Create the Roux: Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly.
  5. Make the Sauce: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add dried thyme, dried sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, 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 Pasta: Add the cooked egg noodles to the skillet and gently toss to combine with the creamy chicken and vegetable mixture until evenly mixed.
  8. Finish and Serve: Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley. Mix until well incorporated. Serve hot and enjoy your comforting creamy chicken pot pie pasta.

Notes

  • Shredded chicken can be from rotisserie, leftover roasted chicken, or cooked breasts/thighs.
  • For a lighter version, substitute half-and-half for heavy cream.
  • You can swap frozen peas and corn for fresh if preferred, adjusting cooking time accordingly.
  • Use gluten-free flour and pasta to make this dish gluten-free.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove or microwave, adding a splash of broth to loosen.

Nutrition

Keywords: Creamy Chicken Pot Pie Pasta, Chicken Pot Pie, Comfort Food, Easy Dinner, Weeknight Recipe

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