Print

Creamy Chicken Pot Pie Pasta Recipe

Creamy Chicken Pot Pie Pasta Recipe
Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine pasta and sauce: Add the cooked egg noodles to the creamy chicken mixture and gently toss to coat evenly.
  8. 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.

Nutrition

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

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