If you’re craving the comforting flavors of a classic chicken pot pie but want to skip the fuss of pastry, this Creamy Chicken Pot Pie Pasta is the perfect solution. Picture tender egg noodles swimming in a luscious, velvety sauce packed with savory chicken, vibrant mixed vegetables, and just the right touch of thyme. It’s everything you love about a pot pie reimagined into a quick and easy pasta dish that’s downright irresistible. Whether you’re feeding a hungry family or hosting friends, this recipe delivers warmth, richness, and a cozy feeling in every single bite.

Creamy Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet essential ingredients ensures your Creamy Chicken Pot Pie Pasta turns out perfectly every time. Each component plays a key role in building flavor, adding texture, and balancing the dish’s creaminess with just the right hints of herbs and seasoning.

12 ounces egg noodles: Their tender, slightly chewy texture is the ideal base to soak up the creamy sauce.
2 tablespoons butter: Adds richness and helps sauté the aromatics for deep flavor.
1 large yellow onion, diced: Brings sweetness and complexity when softened.
3 cloves garlic, minced: Adds a subtle punch that enhances the savory notes.
1½ cups frozen mixed vegetables, thawed: A colorful medley that adds freshness and crunch.
1 teaspoon dried thyme: Provides an herby warmth that’s classic in pot pie dishes.
2 tablespoons all-purpose flour: The magic thickener for creating the creamy sauce.
1 cup chicken broth: Builds depth and a savory base flavor.
1 cup heavy cream: Offers luxe richness and smooth texture.
2 cups cooked chicken breast, shredded: The hearty, protein-packed star of this dish.
Salt and pepper, to taste: Essential seasoning to balance and bring everything together.

How to Make Creamy Chicken Pot Pie Pasta

Step 1: Cook the Egg Noodles

Start by boiling the egg noodles in salted water until they’re perfectly al dente. Drain and set them aside. Having tender noodles ready helps create that comforting base where all the creamy goodness will cling.

Step 2: Sauté the Aromatics

In a large skillet, melt the butter over medium heat, then add the diced onion. Cook until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute or until fragrant. This step builds a flavorful foundation for the sauce that enhances every bite.

Step 3: Add the Vegetables and Thyme

Toss in the thawed mixed vegetables along with the dried thyme. Stir to combine and cook for 3-4 minutes to tenderize the veggies slightly while allowing the thyme to release its aroma. These veggies bring bright pops of color and subtle texture contrasts that make the dish exciting.

Step 4: Create the Creamy Sauce

Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. Cook for a minute to eliminate the raw flour taste. Then, gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens and becomes silky smooth. This luscious sauce is key to the Creamy Chicken Pot Pie Pasta’s indulgent character.

Step 5: Combine Chicken and Noodles

Gently fold in the shredded cooked chicken and the drained egg noodles. Stir everything together to coat the noodles in the sauce and warm through. Season generously with salt and pepper to taste — this final seasoning step ensures each mouthful bursts with savory satisfaction.

How to Serve Creamy Chicken Pot Pie Pasta

Garnishes

A sprinkle of fresh chopped parsley or chives adds a beautiful pop of color and a mild freshness that brightens the creamy richness. For an extra touch, grate some Parmesan cheese on top to bring a sharp, salty contrast that melts into the dish.

Side Dishes

Pair your Creamy Chicken Pot Pie Pasta with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. Alternatively, roasted Brussels sprouts or steamed green beans provide a crisp vegetable complement that balances the meal nicely.

Creative Ways to Present

Serve this pasta in individual shallow bowls to showcase the colorful vegetables and creamy sauce invitingly. For a special occasion, add a crispy puff pastry square on top, echoing a classic pot pie’s crust for a playful twist everyone will love.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Creamy Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect make-ahead lunch or dinner option.

Freezing

This dish freezes well too! Transfer cooled portions to a freezer-safe container and freeze for up to 2 months. To prevent sauce separation, consider leaving out heavy cream until reheating, then stirring it in fresh.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or cream if the sauce has thickened too much. Microwaving on medium power also works well for a quick warm-up.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While egg noodles are traditional and perfect for this recipe’s texture, you can swap in penne, fusilli, or even rotini. Just adjust the cooking time to match the pasta type.

Is it okay to use frozen vegetables other than the mixed variety?

Yes! Feel free to experiment with your favorite frozen veggies such as peas, carrots, or green beans. Fresh vegetables work wonderfully too, just adjust cooking time accordingly.

Can I make this dish dairy-free?

To make it dairy-free, substitute the butter with olive oil or a dairy-free margarine, use coconut cream or a plant-based cream alternative, and ensure your chicken broth is dairy-free. The texture and flavor will be slightly different but still delicious!

What type of cooked chicken works best?

Any cooked chicken breast, shredded or diced, works well in this pasta. Rotisserie chicken is a convenient shortcut that adds great flavor and saves time.

Can I add more seasoning or spices?

Definitely! You can customize the seasoning by adding a pinch of paprika, some fresh rosemary, or even a splash of white wine to deepen the flavor. Just be mindful not to overpower the delicate creaminess.

Final Thoughts

I truly hope you give this Creamy Chicken Pot Pie Pasta a try because it has become such a favorite in my kitchen for its unbeatable comfort and ease. It’s the kind of dish that feels like a warm hug on a plate, bringing family and friends together effortlessly. Once you make it, I bet it’ll become one of your go-to weeknight wonders too!

Creamy Chicken Pot Pie Pasta Recipe

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★★★★★

4.9 from 26 reviews

This Creamy Chicken Pot Pie Pasta is a comforting and delicious twist on the classic chicken pot pie, combining tender egg noodles with a rich, creamy sauce loaded with tender shredded chicken and mixed vegetables. Perfect for a cozy weeknight dinner, this recipe is easy to prepare and delivers all the flavors of a traditional pot pie without the fuss of a crust.

Author: Zane
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing, Boiling
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Pasta

12 ounces egg noodles

Sauce and Filling

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

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
Sauté the aromatics: In a large skillet or saucepan, melt the butter over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add vegetables and thyme: Stir in the thawed mixed vegetables and dried thyme, cooking for 3-4 minutes until the vegetables are heated through and softened.
Make the roux: Sprinkle the all-purpose flour over the vegetable mixture and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste.
Create the creamy sauce: Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3-5 minutes.
Add chicken and season: Stir in the shredded cooked chicken and season with salt and pepper to taste. Let the mixture warm through for another 2-3 minutes.
Combine pasta and sauce: Add the cooked egg noodles to the creamy chicken mixture and gently toss to coat evenly.
Serve: Spoon the creamy chicken pot pie pasta into bowls and serve warm. Optionally, garnish with fresh herbs like parsley for extra flavor.

Notes

Use rotisserie chicken or leftover cooked chicken breast for convenience.
Frozen mixed vegetables can be substituted with fresh vegetables like peas, carrots, and corn.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less thick.
To make this gluten-free, use gluten-free flour or cornstarch as a thickener, and gluten-free pasta.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.