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Chicken Pot Pie Pasta Recipe

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4.2 from 6 reviews

This comforting Chicken Pot Pie Pasta combines tender shredded chicken and hearty egg noodles with a creamy, herb-infused sauce loaded with vegetables like carrots, celery, peas, and corn. It’s an easy stovetop meal that delivers all the flavors of a classic chicken pot pie in a quicker, pasta-based dish.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Chicken and Pasta

  • 3 cups cooked shredded chicken
  • 8 ounces wide egg noodles

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup frozen corn

Sauce and Seasoning

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook the Noodles: Cook the egg noodles in a large pot of salted boiling water according to the package instructions until they are al dente. Drain and set aside to keep warm.
  2. Sauté the Vegetables: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables become tender, about 8-10 minutes.
  3. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn it.
  4. Create the Roux: Sprinkle the flour evenly over the cooked vegetables and stir well to combine. Cook this mixture for 1-2 minutes to eliminate the raw flour taste and begin thickening.
  5. Make the Sauce: Gradually whisk in the chicken broth and heavy cream while stirring constantly to avoid lumps. Add the dried thyme, sage, salt, and black pepper. Bring the sauce to a simmer and cook until it thickens, about 5 minutes.
  6. Add Chicken and Veggies: Stir in the shredded cooked chicken along with the frozen peas and corn. Continue cooking until the chicken is warmed through and the vegetables are tender, approximately 3-4 minutes.
  7. Combine Pasta and Sauce: Add the cooked egg noodles to the skillet and toss gently to coat the noodles evenly with the creamy chicken and vegetable mixture.
  8. Finish and Serve: Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley until fully incorporated. Serve immediately and enjoy your hearty Chicken Pot Pie Pasta.

Notes

  • You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
  • If you don’t have fresh parsley, dried parsley can be used, but add it earlier so it rehydrates.
  • For a gluten-free version, use gluten-free flour and pasta.
  • Leftovers store well refrigerated for up to 3 days and can be gently reheated on the stovetop.
  • Adding a squeeze of fresh lemon juice at the end brightens the flavors beautifully.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/chicken-pot-pie-pasta-recipe-2/