Creamy Chicken Pot Pie Pasta Recipe

Introduction

Creamy Chicken Pot Pie Pasta combines the comforting flavors of a classic pot pie with the ease of a pasta dish. It’s rich, hearty, and perfect for a cozy weeknight dinner. This recipe comes together quickly and uses simple pantry staples.

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
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and mixed vegetables. Season with dried 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 vegetables and stir to coat evenly. Slowly pour in the chicken broth and heavy cream, stirring continuously. Let the sauce simmer until thickened, about 5 minutes.
4. Step 4: Add the cooked noodles and shredded chicken to the skillet. Stir well to combine and coat everything with the creamy sauce. Taste and adjust salt and pepper as needed.
5. Step 5: Sprinkle fresh parsley over the top before serving for a burst of color and fresh flavor.

Tips & Variations

• Use rotisserie chicken for a quick shortcut without sacrificing flavor.
• Swap out mixed vegetables for fresh peas, carrots, and corn if preferred.
• For a lighter version, substitute half the heavy cream with milk or a dairy-free alternative.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, penne, or shells will work well with this creamy sauce and chicken mixture.

Can I prepare this recipe ahead of time?

You can assemble the dish up to the point before adding noodles and chicken, then refrigerate. When ready to serve, add noodles and chicken and warm through on the stove.

Creamy Chicken Pot Pie Pasta Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

This Creamy Chicken Pot Pie Pasta combines the comforting flavors of classic chicken pot pie with the ease of a one-pan pasta dish. Tender egg noodles are enveloped in a rich, creamy sauce loaded with sautéed onions, garlic, mixed vegetables, and shredded chicken, making for a hearty and satisfying meal perfect for weeknight dinners.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein & Pasta

• 12 ounces egg noodles
• 2 cups cooked chicken breast, shredded

Vegetables & Aromatics

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

Liquids & Dairy

• 2 tablespoons butter
• 1 cup chicken broth
• 1 cup heavy cream

Dry Ingredients & Spices

• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste (about ½ teaspoon salt and ¼ teaspoon pepper)

Instructions

1. Cook the Pasta: Cook the egg noodles according to the package instructions until al dente. Drain the noodles well and set them aside to be added back later.
2. Prep the Veggies and Sauce: In a large heavy-bottomed skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables. Season with dried thyme, about ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté the mixture until the onions are softened and translucent, approximately 5 minutes.
3. Make the Creamy Sauce: Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. Slowly pour in the chicken broth followed by the heavy cream, stirring constantly. Allow the sauce to simmer and thicken over medium heat for about 5 minutes until it reaches a smooth, creamy consistency.
4. Bring It All Together: Add the cooked egg noodles and shredded chicken breast back into the skillet. Gently toss and stir to coat all ingredients thoroughly with the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
5. The Finishing Touch: Sprinkle the chopped fresh parsley over the dish to add a bright flavor and attractive color. Serve warm for a comforting, homestyle meal.
6. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, warm gently in the microwave or on the stovetop, adding a splash of cream or chicken broth to restore the sauce’s silky texture.

Notes

• Ensure noodles are drained thoroughly to prevent watery sauce.
• Thaw the frozen mixed vegetables before adding for even cooking.
• For a lighter version, substitute heavy cream with half-and-half, but expect a slightly less rich sauce.
• Leftover creamy chicken pot pie pasta reheats well; adding extra liquid helps retain creaminess.
• Fresh thyme can be used instead of dried thyme at double the amount for a more vibrant herbal flavor.

Keywords: Chicken pot pie pasta, creamy chicken pasta, one-pan pasta, comfort food, creamy chicken recipe