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 dinner. This rich and satisfying dish is perfect for busy weeknights when you want something hearty and delicious with minimal effort.

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 the 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 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 vegetable mixture and stir to coat evenly. Gradually pour in the chicken broth and heavy cream, stirring constantly. Let it simmer until the sauce thickens, about 5 minutes.
4. Step 4: Add the cooked noodles and shredded chicken to the skillet. Stir everything together until well coated with the creamy sauce. Taste and adjust seasoning with more salt and pepper if needed.
5. Step 5: Sprinkle chopped fresh parsley on top before serving for a fresh pop of color and flavor.

Tips & Variations

• For a twist, try adding mushrooms or swapping the mixed vegetables for fresh peas and carrots.
• Use rotisserie chicken to save time and add extra flavor.
• If you prefer a lighter dish, substitute half-and-half for heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm the pasta in the microwave or on the stove, adding a splash of cream or chicken broth to restore the sauce’s creamy 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 penne, rotini, or shells will work well in this recipe.

Can I make this dish ahead of time?

Absolutely! Prepare the sauce and pasta separately, then combine and reheat when ready to serve for best texture.

Creamy Chicken Pot Pie Pasta Recipe

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★★★★★

4.9 from 80 reviews

This Creamy Chicken Pot Pie Pasta recipe transforms the classic comfort dish of chicken pot pie into a hearty, creamy pasta meal. Featuring tender egg noodles tossed in a rich sauce full of chicken, mixed vegetables, and a dreamy cream base, it’s a perfect weeknight dinner that’s quick to prepare and bursting with comforting flavors.

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

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces egg noodles

Sauce and Vegetables

• 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. Cook the Pasta: Cook the egg noodles according to package instructions until they reach al dente. Once cooked, drain and set aside for later use.
2. Prep the Veggies and Sauce Base: In a large heavy-bottomed skillet, melt the butter over medium heat. Add diced onions, minced garlic, and thawed mixed vegetables. Season with dried thyme, about ½ teaspoon salt, and ¼ teaspoon pepper. Cook until the onions are soft and vegetables are heated through, approximately 5 minutes.
3. Create the Creamy Sauce: Sprinkle the flour evenly over the vegetable mixture and stir well to coat. Gradually pour in chicken broth and heavy cream while stirring to avoid lumps. Simmer the mixture, stirring occasionally, until the sauce thickens and becomes creamy, about 5 minutes.
4. Combine Pasta and Chicken: Add the cooked egg noodles and shredded chicken breast to the skillet with the sauce. Stir thoroughly to ensure everything is evenly coated with the creamy sauce. Taste and adjust salt and pepper as needed.
5. Garnish and Serve: Sprinkle fresh chopped parsley on top for a burst of fresh flavor and color before serving.
6. Storage Tips: 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 silky sauce.

Notes

• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
• Feel free to use any combination of vegetables like peas, carrots, or green beans based on preference.
• Shredded rotisserie chicken is a great shortcut if you don’t want to cook chicken breast yourself.
• Be sure to stir continuously when adding the broth and cream to prevent the sauce from lumping.
• Serve immediately for best texture; leftover pasta can thicken after refrigeration.
• Add a pinch of nutmeg to the sauce for a warm, comforting undertone if desired.

Keywords: chicken pot pie pasta, creamy chicken pasta, comfort food pasta, easy weeknight dinner, creamy pasta recipe