Creamy Chicken Pot Pie Pasta Recipe

Introduction

Creamy Chicken Pot Pie Pasta is a comforting dish that combines tender chicken, hearty egg noodles, and a flavorful vegetable-filled sauce. It’s a quicker, simpler twist on classic pot pie that’s perfect for busy weeknights but still feels indulgent.

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 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 dried thyme, about ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onions are soft, about 5 minutes.
3. Step 3: Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly.
4. Step 4: Gradually pour in the chicken broth and heavy cream while stirring. Let the sauce simmer and thicken for about 5 minutes, stirring frequently.
5. Step 5: Add the cooked noodles and shredded chicken to the skillet. Stir everything together until the noodles and chicken are fully coated in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: If desired, sprinkle fresh chopped parsley on top before serving for a bright, fresh finish.

Tips & Variations

• Use half & half instead of heavy cream for a lighter version.
• Substitute chicken thighs for breast meat to boost flavor and moisture.
• Add extra vegetables like broccoli or peas for more color and nutrition.
• Spice it up with a pinch of red pepper flakes or cayenne pepper.
• Use rotisserie chicken to save time and add convenience.

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 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 other types of pasta for this recipe?

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

Is it possible to make this recipe vegetarian?

To make a vegetarian version, replace the chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth.

Creamy Chicken Pot Pie Pasta Recipe

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Creamy Chicken Pot Pie Pasta combines tender egg noodles with a luscious, homemade creamy sauce loaded with shredded chicken, mixed vegetables, and aromatic herbs. This comforting one-pan skillet meal mimics the flavors of classic chicken pot pie in a quicker, pasta-based form, perfect for cozy weeknight dinners.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main 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. Cook the Pasta: Cook the egg noodles according to package instructions until al dente. Drain thoroughly and set aside to be added 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, approximately ½ teaspoon salt, and ¼ teaspoon pepper. Sauté for about 5 minutes, until the onions are softened and the vegetables are heated through.
3. Make the Creamy Sauce: Sprinkle the all-purpose flour evenly over the veggie mixture and stir to coat everything. Gradually pour in the chicken broth and heavy cream while stirring to prevent lumps. Let the mixture simmer for around 5 minutes, stirring occasionally, until it thickens into a creamy sauce.
4. Bring it All Together: Add the cooked egg noodles and shredded chicken back into the skillet. Stir well until everything is thoroughly coated with the creamy sauce. Taste and adjust seasoning with more salt and pepper if needed to ensure a balanced flavor.
5. The Finishing Touch: Sprinkle fresh chopped parsley over the top for a fresh, vibrant garnish that adds color and flavor to the dish.
6. Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, use a microwave or stovetop and add a splash of cream or chicken broth to restore the sauce’s creamy texture.

Notes

• For a lighter version, substitute half & half for heavy cream.
• Chicken thighs can be used instead of breast for a richer flavor.
• Add extra vegetables such as broccoli and peas for more texture and nutrients.
• Spice up the dish with red pepper flakes or cayenne pepper for heat.
• Using rotisserie chicken makes this recipe even quicker and easier.

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